- 1 medium head cauliflower. Rinse well and pat dry.
- ¼ cup Parmesan cheese, finely grated
- ¼ cup Mozzarella cheese, finely grated
- 1 egg plus 1 egg white
- ¼ tspoon salt
- ½ tspoon dried basil, finely crushed
- ½ tsp dried oregano
- ½ tsp garlic powder or flakes
- ¼ tsp paprika/red pepper (opt)
Pizza Sauce: Make your own (see recipe below) or pre-made e.g. Woolies.
Your favourite pizza toppings: e.g. onion, avocado, feta, mozzarella; pimientos, baby marrow, savoury mince; etc.
Preheat oven to 450 degrees.
Place a pizza stone in the oven, or baking tray, if you don’t have a pizza stone.
On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
Chop the cauliflower in florets and discard stems.
Pulse in your food processor for about 30 seconds. You should end up with 2 to 3 cups cauliflower “snow.”
(Alternatively hand- grate the florets finely.)
Place the cauliflower in a microwave and cook for 4 minutes. (OR steam the cauliflower until slightly tender.)
Place the cooked cauliflower onto a clean tea towel and allow to cool.
Once cool, squeeze out as much water as possible. This will ensure you get a chewy pizza like crust. This is a very important step, if the moisture is not squeezed out you won’t get the crunch.
Place the cauliflower into a bowl. The consistency should be almost like flour.
Add Parmesan cheese, Mozzarella cheese, salt, basil, oregano garlic powder and a dash of red pepper. Add egg and mix well.
Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly to a tight and firm consistency.
Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 – 11 minutes.
Cover the base liberally with the Pizza sauce and any of your favourite toppings eg: parma ham and rocket
Slide the parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
Homemade Pizza Sauce
- 1 1/2 tsp olive oil
- 1/2 small to medium onion, diced
- 3 – 4 garlic cloves, minced
- 2 cans tomato pureed
- ½ tsp sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 – 1 tsp salt
- 1/2 tsp garlic powder
Heat 1 ½ tspoons olive oil in a pot over medium heat. Once hot, add the diced onion. Sauté until soft, about 4 minutes.
Add the garlic and sauté for another 2 minutes. Garlic should be golden and fragrant and onions should be soft.
Add the tomato sauce to the pot and all seasonings. Stir.
Once sauce begins to bubble, reduce heat to medium low.
Allow to cook for at least 15 minutes. Store in a air tight container.