Cauliflower Pizza Recipe

Every once in a while, whilst trawling through the depths of Pinterest, I happen to stumble across some wondrous and magical post that leads me to think ‘Wow, I think I could do that!’. After toying with the idea for months (why so long?) I decided to give this recipe a go.

Hands up, I take zero credit for this recipe because let’s face it; it’s been sprawled across the internet for years! However, I did want to write a post about my tasty experience.

As I’m such a dummy, I didn’t favourite the Cauliflower Pizza recipe I found on Pinterest, so I turned to google to find one that looked somewhat similar. After a brief search for a simple recipe that didn't call for almonds, nuts, spices and gold leaf (I joke) I found this one.

This recipe calls for:
1 cauliflower (I used quite a small cauliflower, so any size would do I guess)
½ cup of shredded mozzarella (I only had fresh mozzarella instead of shredded, so I chopped it up as fine as I possibly could)
¼ cup of grated parmesan
½ teaspoon of dried Oregano (I had no Oregano so I used Rosemary instead – don’t judge me)
½ teaspoon of kosher salt (Kosher salt? I used whatever salt was in my cupboard, along with pepper)
¼ teaspoon garlic powder (I added a heap more garlic powder than this…oops)
2 eggs, lightly beaten

Directions:

Preheat your oven to 200°C
Chop up your cauliflower and pulse in a food processor until fine
Steam cauliflower (I did this for around 5-6 minutes on a medium heat)
Drain well (I put my cauliflower in a clean tea towel and drained, but be warned this mix is bloody hot, so maybe wait a few minutes before attempting this. Unlike me)
Pop the rest of the ingredients in to a large mixing bowl and then add the cooled cauliflower (I didn’t want it to scramble the eggs!)

Mix well

At this point I'd just like to let you know that even though I drained my steamed cauliflower rather well, this mix still looked rather, urm? Moist. (eurgh, moist) So I was a bit worried this would effect the cooking process and the whole thing would turn into a sloppy mess, but nope, all turned out fine (spoiler alert). So if your mix is still a bit...moist (stop it!) at this stage, don't threat too much.

Place mix onto a baking tray lined with baking paper and spread into a circle (I tried to ‘spread’ the mix but it really didn’t work…just use your hands instead)
Bake for 20 minutes on the top shelf (I cooked mine for more like for 26 minutes but definitely keep an eye on this lil sucker, it can burn quickly)

Remove from oven, add desired toppings then bake for an additional 10 minutes (I added tinned chopped tomatoes and just drained the liquid, along with edam cheese and Parmesan) 

This is how the base turned out. Phowar.

The final results: Perfection.

Now, I hate to blow my own trumpet but would you just take a look at this glorious beasty? 

Not only did it taste delicious and nothing like cauliflower (which is great for kids or anyone who hates veg) but I honestly think it could genuinely pass for a 'normal' pizza. It even browned on the bottom and held together like a pizza.

What do you lot think? Does it look like a regular pizza to you? Would you ever try this recipe? Let me know!

Thanks for stopping by!