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.
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.)
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.
Try my ultimate tomato sauce on your cauliflower crust pizza.