One of our loves has always been pizza. First, I found myself to be dairy intolerant: no cheese. Next, we became vegetarian: no meat. Then as we progressed into whole foods, nothing processed and entered into gluten free territory, a pizza (with no meat, no dairy, no gluten) seemed something akin to impossible.
Be at peace! We have stumbled across what many of you may know: the simply divine, cauliflower pizza (base).
Blend together 1/2 cauliflower (yes, just raw) until it resembles crumbs, or rice.
Add in 1/2 cup almond meal and 1/2 cup of brown rice flour (or all almond meal if you prefer)
Add in 2 tblspns soaked flaxseed (or chia seed) for binding (of course if you are not vegan, eggs will serve this purpose)
Season with salt, chilli, thyme, pepper – whatever your favourites are!
Press out on to a hot pizza stone (think this helps to make the base more crispy) to your desired thickness. You can shape it like a dough or just bundle it on in a rough sort of flat heap :). It’s important to cook it now (with out toppings) for 20-25 minutes or until you see it going brown around the edges. I baked ours at around 200 degrees Celsius. Then add your toppings and bake it further until your toppings are done.
And —whaallaaahh! I cooked ours with a basil pesto on top (basil/lemon/garlic/spring onions/oil and seasoning) and added roast pumpkin, cherry tomatoes and pinenuts. When it came out of the oven I topped it with fresh rocket.
Wow, did I say YUM?! We had a friend over for dinner, and all three of us were in love (with the pizza!). We think this will have to be a weekly staple for us – so so easy and so delicious!