A little while ago everyone was going nuts over the cauliflower pizza base, because it’s low in carbs and made out of veggies (yay). When I started to look into making it I realised that all of them are made with tons of cheese. There was my challenge: work out the cheese.
The cheese doesn’t only make the traditional recipe full of evil dairy, it also kicks the calories through the roof, plus most of the cauliflower is cooked in the microwave, which I really don’t like to do. Ok so I wanted a healthier, lactose free, microwave free version.
I took it one step at a time and started by taking out the cheese. I microwaved the cauliflower and kept the rest of the recipe as it was. It came out ok, but not as tasty as I wanted it. Rendition number two had me steaming the cauliflower, which already made it better, and then I realised I’d have to replace the cheese with something else that was slightly fatty, to give it the right sort of texture.
I could have gone for margarine, but avocado sounded much better. In the end that’s how it came out. I loved it. The bittery aftertaste that cauliflower can have was gone, and replaced by the velvety softness of avocado. You won’t be able to pick up the slices like you would for a normal pizza, but it does taste like pizza and it won’t make you feel like sleeping for a year once you’ve eaten it.
This recipe says to put the cauliflower in a food processor, but as you all know I don’t own one. I put one rose of cauliflower in a blender at a time, so that it can become smooth, I scoop it out and try to reach around the knives of the blade. Then I blend the avocado and egg together and mix everything in a bowl. Don’t let subpar kitchen equipment keep you from enjoying awesome food!
Ingredients for two pizzas:
- 1 large head of cauliflower (you need about 300 grams of actual cauliflower meat per base)
- 1 avocado
- 2 eggs
- 2 tsp dried oregano
- Salt and pepper
- Tomato sauce
- ½ aubergine, sliced
- A handful of fresh basil leaves
- Lactose free cheese (optional)
- Preheat the oven to 180C
- Clean the cauliflower and cut it into roses
- Steam it for about 10 minutes or until tender
- Toss half of the cauliflower into the food processor with half an avocado, 1 egg, 1 tsp dried oregano, salt and pepper.
- Blend until smooth
- Tip the mixture onto a cookie sheet and shape into a round pizza base (or square if that’s your thing, I’m not judging).
- Bake at 210C for 15 minutes or until the edges start to brown
- While the first one is baking repeat steps 4 – 6 for the other base
- Cover the bases in tomato sauce and layer on the aubergine and basil leaves.
- If you can handle lactose free cheese, cover it in your preferred brand, if not, it’s great like this as well.
- Bake for another 10 minutes in a preheated oven at 200C