RecipesDinner
Dinner
Cauliflower-Base Margherita Pizza
Riced cauliflower, squeezed properly dry and baked into a crisp base, topped the classic way with tomato, mozzarella and basil. All the margherita you're used to, on a base that holds together and doesn't sit heavy.
- Serves
- 2
- Prep
- 20min
- Cook
- 35min
- Total
- 55min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure
Per serving
- Calories
- 324kcal
- Protein
- 25.7g
- Carbs
- 20.1g
- Fat
- 17.3g
- Fibre
- 6.3g
01
Ingredients
For 2 servings · MetricUS
- 500gcauliflower, ricedone medium head, riced in a food processor
- 1eggbeaten
- 60glight mozzarella, grated
- 60glight mozzarella, torn
- 1 tbspgrated parmesan
- ½ tspdried oregano
- 4 tbsppassata
- 1 clovegarlic, minced
- 8cherry tomatoes, halved
- 1 handfulfresh basil leavestorn, to finish
- 1 tspolive oil
- salt and black pepperto taste
- 1 lbcauliflower, ricedone medium head, riced in a food processor
- 1eggbeaten
- ½ cuplight mozzarella, grated
- ½ cuplight mozzarella, torn
- 1 tbspgrated parmesan
- ½ tspdried oregano
- ¼ cuppassata
- 1 clovegarlic, minced
- 8cherry tomatoes, halved
- 1 handfulfresh basil leavestorn, to finish
- 1 tspolive oil
- salt and black pepperto taste
02
Method
Heat the oven.
Preheat the oven to 220°C (200°C fan) and line a baking tray with parchment.
Prep the cauliflower.
Rice the cauliflower in a food processor until it looks like coarse breadcrumbs.
Tip it into a microwaveable bowl, cover and microwave for 6 to 7 minutes until soft, or steam it for the same effect.
Let the cauliflower cool until you can handle it, then tip it onto a clean tea towel or muslin cloth.
Gather the edges and twist hard, squeezing out as much water as you can over a sink. Keep going well past the point where it feels dry. This step is the whole recipe: leftover water is the difference between a base that crisps and one that stays wet and floppy.
Make and bake the base.
Tip the squeezed cauliflower into a bowl. Add the egg, grated mozzarella, parmesan, oregano and a pinch of salt and pepper. Mix until it comes together into a rough dough.
Press the mixture out onto the lined tray into a round or oval about 1cm thick, pushing right to the edges so there are no thin spots that will burn.
Bake for 18 to 20 minutes until the base is firm, dry to the touch and golden at the edges. This first bake is what lets it hold together once you add the wet topping.
Top and finish baking.
Mix the passata with the garlic and a pinch of salt. Spread it over the base leaving a small border.
Scatter over the torn mozzarella and cherry tomatoes.
Return to the oven for 8 to 10 minutes until the cheese is melted and starting to colour.
Serve.
Drizzle with the olive oil, scatter over the basil and slice into wedges. Serves two.