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Fill your file: Cauliflower Pizza Base With Veg

Friday, 14 August 2015 10:26:19 Europe/London

Fill your Recipe File week by week with the best recipes from around the web
Add this lovely alternative to traditional pizza to your Recipe File. It's a great way to sneak extra veg into your family's diet!

You will need:
For the base:
1 cauliflower, leaves and stalk removed
75g ground almonds
2 eggs
25g parmesan cheese, grated
1 teaspoon of oregano
Salt and pepper
Vegetable toppings:
1 aubergine, sliced into 1cm rounds
1 red onion, sliced into 1cm rounds
1 red pepper, sliced into 1cm rounds
1 tablespoon of olive oil
Salt and pepper
Other toppings:
125g mozzarella, torn
Few leaves of basil
Extra virgin olive oil
For the sauce:
75g passata
25g tomato puree
1 tablespoon of garlic oil (or olive oil)
Salt and pepper

Step 1:

Roast your vegetables for 20 minutes on 180C, turning once during cooking. Set aside once done.

Step 2:

Meanwhile, make your pizza base. Blitz the cauliflower in a food processor. Put the ‘rice’ in a microwave safe bowl or jug and cover with cling film. Cook on high for 6 minutes. Take out, let it cool a little, and squeeze out in a clean tea towel to remove excess water.

Step 3:

Add the cauliflower rice to the ground almonds, parmesan, eggs, oregano and seasoning in a bowl and mix well.

Step 4:

Lightly grease a baking tray of about 38 x 27cm with olive oil. Tip out the base mixture onto the tray and smooth out to fill it right up to the edges. Then, using a fish slice, push in all around to create a rectangle pizza base with about a 2cm space all around the sides. (This makes it easier to take the pizza slices out once cooked and also creates a natural edge.

Step 5:

Bake the base for 18 minutes on 180C.

Step 6:

Once the base is done, remove and top with the no-cook tomato sauce (simply mix the ingredients to make this), followed by the roasted vegetables. Finally add the mozzarella. Turn the oven up to 220C.

Step 7:

Bake the pizza for 12 minutes. Once it’s done, tear the basil leaves and scatter on top, as well as drizzling on some extra virgin olive oil. This pizza is best cut up in the pan into 4 pieces, as the base isn’t as firm as a normal pizza dough.

Recipe and images source: Well Worn Whisk

Happy baking!
The very busy,
Busy B Team x

The Busy B Kitchen Organising range can be found here.

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