When it comes to comfort food, you really can’t beat a gooey, cheesy pizza with lots of toppings and a hint of spice.
I’ve seen lots of recipes recently for a less doughy alternative, using cauliflower and ground almond to make a gluten-free crust. To be honest, I was intrigued…but not convinced. Cauliflower does not scream comfort food, does it?!
After a lazy Sunday that did not involve a trip to the supermarket, my fridge was pretty empty. I was tempted to order a pizza, but then decided to put the rather sad looking cauliflower that was lurking in the fridge to use.
To start, blitz the cauliflower florets in a blender until very fine. Then microwave for 4 minutes or so. Next, add ground almonds (approx 100g for a full head of cauliflower, or reduce accordingly), a beaten egg and some seasoning (salt, pepper and oregano).
You’ll now be wondering how the gloopy mess in front of you is ever going to resemble anything like pizza. But stick with it. Spread the mixture on a baking try and bake for about 20 minutes, until it starts to crisp.
Then knock yourself out with whatever toppings take your fancy and pop it back in the oven for 10 to 15 minutes. The aforementioned empty-ish fridge meant few options. I roasted some tomatoes and then blended them, sieved off some of the excess juice and used the pulp as a tomato base. Next I added some grated cheese, a sliced yellow pepper, some mushrooms, spring onions and chilli flakes.
The verdict? It was actually very more-ish, albeit lacking the satisfying crunch of a pizza base. Not the most filling of meals though. So, if I was making it again, I’d probably have some garlic bread or sweet potato wedges or something as a side to bulk it out a bit.
Definitely one I’ll make again, as it is tasty. That said I’m still not convinced it’s a genuine replacement if you really want a pizza. You will taste the difference, despite the claims to the contrary on many blogs and Instagram posts. Cauliflower is great, but pizza it ain’t!