This cheeky take on the traditional calorie loaded pizza has become a family winter favourite, and is gluten, sugar with the option of being dairy free if using nutritional yeast. Nutritional yeast is a complete protein, and is a great source of B vitamins for vegetarians. It is often used in recipes to create a dairy free savoury 'cheese' flavour.
1 small head cauliflower
3 tbsp of nutritional yeast (df) or cheddar cheese
1 tbsp of coconut flour
1 tbsp chia seed
1 garlic clove, minced
1 tsp sea salt
½ tsp dried basil
½ tsp dried oregano
Pizza topping (my fav's include roasted beetroot, red oinion and feta, tomato, basil and buffalo mozzarella or leek, zucchini & goats cheese)
Preheat oven to 220 degrees with a pizza stone.
To create the pureed cauliflower, simply chop all the cauliflower florets into small pieces, then blend until pureed (can use thermomix or blender)
Lightly steam pureed cauliflower for 3-5 minutes or until slightly soft, then puree again
Place the puree into a nut-milk bag/cheesecloth over a large bowl (to catch the liquid) and squeeze the excess water from the cauliflower (this step is important to ensure a crusty not wet base), let sit and repeat so that you have a firm puree.
Combine the remaining ingredients into the large bowl and mix with puree until combined.
Spread the mixture about 1/2 inch think into either 1 large pizza shape or 2 small pizza rounds on a piece of parchment paper that will be transferred to the hot pizza stone.
Bake at 220 degrees for about 20 minutes, until the top is golden brown and firm to touch. Flip halfway for crunchy top and bottom.
Take out of the oven and top with your favourite toppings.
Bake for another 10-15 minutes or until top cooked
Image from bbbcfood.co.uk