My Cauliflower Base Pizza attempt #LCHF

final

I’ve been threatening to do this for the longest of times, and finally got around to making the cauliflower base pizza last night – and the other half and I thoroughly enjoyed it! I used the recipe and instructions from The Lucky Penny’s post on caulipizza, and it worked out just great for me 🙂 The only variation for me was the temp and time – I did mine at 180 C for around 25 minutes before adding the toppings and popping it back into the oven for a further 10 minutes just to melt the cheese.

Here’s the ingredients and a summary of how to – for the detailed step by step post, visit The Lucky Penny here

Ingredients
Approx 3 cups cooked, riced cauliflower
1/4 cup mozzarella
1/4 cup parmesan
herbs and spices of your choice – I used Ina Paarman’s Olive & Rosemary

Preheat your oven with a baking tray lined with baking paper, or your pizza stone if you have one. Place your cauli rice in a tea towel and ring out as much moisture as you can. Mix the “drained” (exsanguinated?) cauliflower with the cheese and herbs, and compress into a tight ball. Now flatten out this “dough” ball onto your pre heated baking tray / pizza stone, into your desired shape (I made a flat pan pizza) and ensure your thickness is standard all the way through – you’re looking for about a 1cm thick base. Place in oven and cook for 10 – 20 minutes; keep an eye on the base and when it starts to brown and go golden across the top, you’re ready to put your toppings on.

Place toppings, put back in oven and cook until your cheese is melting and you’re happy all toppings are cooked / heated through to your liking. Remove from oven and let stand for about 5 minutes – this helps remove that “floppy soggy” factor 😛 Eat and ENJOY!

For my topping I used a homemade tomato base sauce, mushrooms and bacon (pre fried) and a mix of gouda and mozzarella cheese. The one baking tray split was more than enough for the two of us and was damn tasty!

For those of you who want to know, the “sauce” was:
1 x diced onion
1 x diced tomato
1 x packet All Gold Tomato Paste
7 x finely chopped green chilli’s
1 tbsp garlic (we love garlic)
2 tbsp Bushman’s Chipotle Ketchup – I added this for sweetness and to combat the usual tart flavour of tomato paste

If you’re craving pizza, I seriously recommend doing this – a bit of elbow grease required but well worth it!

start of sauce

end sauce

bacon and mush in pan

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