So I first read about this pizza a base when a fellow tweeter (thanks Tami) sent me a link to the recipe knowing my family eats gluten-free. Once reading the recipe I thought how weird but could potentially be yummy and then filed it at the back of my mind for another time.
Then one evening I had a cauliflower in the fridge that needed to be used and I thought why not try
it? The husband and kid loved it but I found the base very finicky and I had to be super gentle not to break it and also found it very soggy. So when I made it again I decided to make it my own! much more easy to handle and more pizza-ish. If you have made the other recipes you'll understand.
Im much happier with the results - and I can call this mine as I really have changed it up quite a bit!
Makes 2 pizzas
1 small head of Cauliflower OR Half of a large head of cauliflower
Half a cup of grated cheddar cheese (organic if possible)
Just less than 1 sachet of yeast
1 - 3 cups of gluten-free flour
1 teaspoon of brown organic sugar
half a teaspoon dried oreganum (crumbled between your fingers)
Grate the flower/floret side of the cauliflower into a pot until you are only left with the hard stem and the grated pot of cauliflower looks like rice pieces.
Add a little water and put on the stove and steam with lid and near the end allow the water to cook / steam until it is all evaporated and the cauliflower is cooked through.
Allow the cauliflower to cool slightly until warm and then add the egg and mix in - if the cauliflower is to hot then it will scramble.
Next add about a half a cup of flour, the yeast , sugar, a pinch of salt, dried oreganum and the grated cheese and stir to combine. Add more flour if you feel the mix isn't thick enough. You want it to be like a bread dough softness/ consistency - kind of like a smooth loose mash potato.
Place the lid back on the pot and leave for 30 minutes or until you can see the yeast has swollen the mixture and it smells yeasty.
When your mixture is ready - place a nice mini mountain of flour on your oven/ baking tray (id say half a cup - upto 1 cup) and place half the mixture from the pot on the baking tray and knead the flour into the dough. The mix can be quite sticky so keep working in flour and make sure your tray stays floured too.
When you are happy with your dough then push down onto your well floured tray to make a round shaped disc/ pizza base and bake in the oven at 220 degrees Celsius for roughly 15 min (until light brown under neath)
Take the pizza base out of the oven and add your tomato paste/ sauce and toppings and more cheese if desired.
Place back in the oven and bake for a further 5 - 7 minutes until your toppings look cooked
Take out, cut and serve
Repeat with the rest of the "dough" in the pot.