It’s day 3 of 8 of Passover and I have been hit by a massive wave of matzah-fatigue; egg matzah, chocolate matzah, matzah brei, you name it – I’ve eaten it.  So, if like me, you are hankering to chow-down on some Passover-restricted grub, or indeed you’re just trying to steer clear of carbs/gluten/extra calories, then you have come to the right place.

Let me introduce you to the flourless pizza base – aka “The Cauliflower Crust”.

I won’t lie to you – do not expect a fluffy doughy pizza base. This version is a little nutty, a little cakey and a little bit more like a giant cauliflower fritter than Domino’s finest, but it is a deliciously worthy carb-free substitute and provides a perfect base for all of your favourite pizza toppings.

Today I went with a combo of grilled artichoke hearts, fresh rocket and pine nuts, but the possibilities are endless – why not use pesto instead of tomato sauce and top with mozzarella, tenderstem broccoli and chilli.

Makes 2 pizza bases.

INGREDIENTS:
400g cauliflower florets; washed and dried // 1 large egg; beaten // 200g ground almonds // 1/4 tsp salt // 1/2 tsp dried mixed herbs // a pinch of chilli flakes (if you’re that way inclined.)

METHOD:
Start by pre-heating your oven to 180°.  Next, pulse the cauliflower in a food-processor until it looks almost like cous-cous.  Tip out into a large bowl,  add the remaining ingredients and mix together.  Don’t worry if the mixture is quite wet – the consistency is going to be very different from a normal dough made from flour.

Take half of the ‘dough’ and loosely shape into a ball.  On a baking sheet lined with greaseproof paper, gently flatten the ball into a circle just under 1cm thick.  To ensure it’s crispy, the base must be cooked before you add the toppings.  It will need around 20 minutes – until it’s golden.  At this point you can add your toppings and then whack it back in the oven for 5min or so – just enough time for your cheese to melt.

S-O-T-H TIP:
Try my ultimate tomato sauce on your cauliflower crust pizza.