This is doctored from the second recipe in the Guardians 10 best Cauliflower recipes.
This one is gluten free (as was the original recipe) but mine has no cheese. It does have eggs and yoghurt though so not vegan friendly. It’s kind of like a flat loaded omelet but it has a crunch to it. You could probably get away with just one egg and make up the protein by adding ham or prawns or tofu to the top.
To make one pizza
- Half a cauliflower
- Half a courgette
- A handful of shredded spinach
- 2 eggs
- Half an onion
- Half a red pepper
- Garlic (I used wild garlic because I had some but a clove would be fine)
- Tomatos – a chopped tomato or some small cherry tomatos
- Olive oil
- Oven onto 180 (this is a fan assisted oven)
- Grate the cauliflower and courgette and boil for 5 minutes with the shredded spinach.
- Strain into a colander lined with a clean tea towel and run cold water over it.
- Squeeze out as much water as possible
- In a bowl mix the eggs and caulflower/courgette/spinach, season and spread thinly onto a lined baking tray.
- Bake for 20 mins or until firm and golden.
To make the topping chop all the veg and cook in a pan with some olive oil until it’s all soft and lovely looking.
Take the pizza base out of the oven and turn it over
Add the veg, dollops of thick greek yoghurt, splashes of olive oil and season.
Put back in the oven for 10 minutes.
500g Strong White Bread Flour
1tsp dried quick acting yeast
1tsp sugar if it is cold
1tbsp olive oil
300ml of lukewarm water
Put all the ingredients in a large bowl, mix up then put out on the table to knead. Resist the temptation to add more flour, it will all come together if you give it time. Knead for as long as you can stand, I aim for 5 minutes. Bring the dough together into a ball.
Oil the bowl lightly then put the dough back in, cover with cling film or a plastic shower cap (they really are great for this!, steal one the next time you are in a hotel)
Leave in a warmish place until the dough has risen, or do all this the day before and put it in the fridge where it will still rise but more slowly.
This basic recipe is from Bread: River Cottage Handbook No. 3 which also has wonderful instructions on kneading dough to make it rise beautifully.
An hour before you want to eat take out enough dough for each pizza, I like mine thin so a large duck egg size of dough works well for me. Knead again on a lightly floured surface then roll out as thin as you like.
Warm the oven up to as hot as hell.
Place the rolled out pizza base on a baking sheet that has been dusted with cornmeal or polenta. This is worth doing as it stops it sticking and it gives you a fantastic texture.
On top of the pizza base you can use anything at all you want. I smear about a dessertspoon of passata, or spread some tomato puree on if I have any, no problem if I don’t. This particular pizza has chopped up kale, sliced cooked beetroot, asparagus and a sprinkling of cheddar cheese. My son favours smoked salmon and mushrooms. I quite like egg, spinach and anchovies.
Drizzle a little olive oil over the top and around the crust to give a nice golden colour and stick in the oven for 10 minutes or so.