Pizza has a lot of selling points; it’s delicious, easy to share, and you can chop and change the toppings as you please to create the perfect meal for you. It does have a few drawbacks though … it is not a very healthy meal, and those who have to follow gluten-free diets often find themselves left out. So we’ve tried and tested a recipe that solves both of these drawbacks and still creates a delicious meal!
This recipe uses cauliflower, ground almond and an egg to make an alternative dough that’s very low in carbs and calories compared to a traditional bread dough. The taste is light and fresh, and the dough is strong enough to support all the toppings, but still very easy to slice with a Pizza Cutter. An entire pizza is about 550 calories, about the same as a shop-bought sandwich (although this does depend on the toppings), making this pizza delicious, light, filling, and guilt and gluten-free.
To serve up, why not use our gorgeous Slate Pizza Boards for a rustic serving aesthetic?
To Make the Base:
- 1 medium sized cauliflower
- 150g ground almonds
- 1 beaten egg
- Dried mixed herbs
- Salt and pepper
To Make the Sauce:
- Can of chopped tomatoes
- 1 tbsp of tomato puree
- 1 garlic clove, crushed
- A splash of balsamic vinegar
- A pinch of chilli flakes
Your choice of Cheese and Toppings
- Cut baking paper to fit a baking tray and set paper aside.
- Preheat oven to 200°C (180°C for fan ovens) with the baking tray on the middle shelf.
- Remove the leaves and stalk from the cauliflower and blitz the heads in a food processor until they resemble the texture of rice. A grater can be used instead of a food processor.
- Microwave at full power for 8 minutes, then stir and microwave for a further 8 minutes.
- Add the egg, almonds, herbs and seasoning and stir until have a thick, dough-like paste.
- Spoon the paste out onto the baking paper and shape into a pizza round, pressing firmly into the edges. Carefully place the baking paper onto the pre-heated baking tray.
- Bake for approximately 20 minutes until the dough begins to brown.
- While the base bakes, cook the tinned tomatoes with the puree, vinegar, garlic and chilli in a saucepan on medium-high heat until it has reduced to a thick puree. We recommend an apron for this stage!
- Spread the tomato sauce over the base evenly, top with cheese and any other toppings of your choice (we used salami slices and fresh chives) and pop back in the oven until the cheese is bubbling and browned.
- Enjoy your creation! If the pizza is a bit floppy to eat in slices, try adding more ground almonds next time.