Gluten-free Cauliflower Pizza Bases

Gluten-free Cauliflower Pizza Bases

This recipe makes four 30cm bases. Depending on how many you need to feed, you can either make all four into full pizzas, make the bases you need then freeze the remaining dough, or cook all four bases and freeze some for another time.

Ingredients

1 whole, large cauliflower

4 egg whites, beaten (save the egg yolks to top the pizzas or to use in other recipes)

200g almond flour / ground almonds

160g buckwheat flour

2 teaspoons sea salt or pink Himalayan salt

2 teaspoons black pepper

1 teaspoon bicarbonate of soda (not baking powder)

4 tablespoons extra virgin olive oil

2 tablespoons nutritional yeast (optional)

1 tablespoon mixed herbs (optional)

Instructions

Preheat the oven to 190C fan. Line your pizza trays or baking trays with parchment paper and grease lightly with coconut oil or ghee. I use coconut oil - then rub the remainder in as hand cream afterwards!

Remove the outer leaves and the hard stem of the cauliflower. Cut into florets and process in a food processor until it forms fine grains. I use a Magimix.

Add all the remaining ingredients to the food processor and process until a loose, sticky dough forms.

The dough won’t behave like standard pizza dough - not while raw. You’ll need to take a bit of time and care over spreading it onto the parchment paper with a spoon. Spread into circles around 30cm across.

Bake in the oven for 20 minutes. Remove and flip over carefully after 15 minutes and cook for the final 5 minutes upside down.

Top how you wish. I use my Batch Cooked Tomato + Vegetable Sauce as a base - it works well.

I topped these with mixed veg, raw cheese and local grass-fed Dexter beef salami. Drizzle everything with extra virgin olive oil before serving. If you do make all four pizzas and don’t finish them, they do re-heat in the oven well as leftover lunch the next day.