Cauliflower has evolved into the hot new ingredient and is turning up regularly as “couscous” – it also works beautifully in this pizza base.
INGREDIENTS
300 grams cauliflower
½ cup spelt flour
⅓ cup grated parmesan
good handful parsley, finely chopped
2 large eggs, lightly beaten
sea salt and black pepper
Topping
½ cup purchased thick tomato pasta sauce
1 ball fresh mozzarella in whey, drained
340-gram jar marinated artichoke hearts, drained
10 large black olives
rocket leaves,to garnish
parmesan, to grate
METHOD
Preheat the oven to 180°C fan bake.
Place a flat baking tray in the oven to preheat.
Finely grate the cauliflower on the large holes of a box grater.
Transfer to a bowl, add the spelt flour, parmesan, parsley and eggs. Season with salt and pepper and mix everything together.
Tip the mixture on to a large piece of baking paper and flatten with a fork into a 28cm circle.
Slide the hot tray under the paper and bake for 20 minutes.
Spread the hot crust with tomato pasta sauce, then arrange the artichokes, olives, ripped mozzarella and basil over the top.
Add a good grating of parmesan, a grind of pepper and a little drizzle of olive oil.
Bake for another 10–15 minutes or until the top is lightly golden and the mozzarella has started to melt. Makes 1 pizza
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeLoaded Four Cheese Pizzas with Chilli, Rocket and Lemon
Article by Sarah Tuck
RecipeCurly Kale, Caramelised Onion and Egg Pizzas
Article by Claire Aldous
RecipeCauliflower Pizza Crust with Prosciutto, Buffalo Mozzarella, Pine Nuts and Basil
Article by Sarah Tuck
RecipePotato Crust Pizza with Caramelised Onions and Goat’s Cheese (gf)
Article by Claire Aldous
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.