Today I'm sharing a recipe for a very unusual "pizza" where cauliflower is used instead of traditional dough. It's healthier than a regular pizza thanks to the generous amount of cauliflower, and it has a surprisingly unique flavor. Your taste-testers won't be able to guess there's cauliflower in it — it really is delicious!
Ingredients:
- "Crust" (for 2 pizzas):
- 1 kg cauliflower
- 1 egg
- 80 g cheese
- turmeric on the tip of a spoon
- salt, pepper, garlic
- Sauce:
- 1-2 tsp tomato paste
- 1 tbsp water
- a pinch of oregano
- Toppings (for 2 pizzas):
- 250 g mozzarella
- 200 g ham
- 2 tomatoes
How to cook cauliflower pizza
Break the cauliflower (the weight listed in the ingredients is for the whole head) into florets and pulse in a food processor in batches until finely crumbled — roughly the size of rice grains. If you don't have a food processor, grate it on the coarse side of a box grater.
Drop the cauliflower into salted boiling water and cook for 4–5 minutes. Drain into a colander lined with cheesecloth. Let it cool slightly, then squeeze out as much liquid as possible.
Add the egg and finely grated cheese to the cauliflower. Season with salt, pepper, garlic, and turmeric.
Spread half the mixture onto a baking sheet lined with parchment paper, shape it into a circle, and press it down firmly with your hands.
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