Cauliflower Pizza Base

Cauliflower Pizza Base 1

Oooohh pizzaaa! While my mouth thinks there is nothing better than the cheesey, often meaty, delicious shamble that makes up a pizza, unfortunately my belly strongly disagrees. The ol’ stomach doesn’t seem to munch down wheaty goodness quite like it used to & within an hour or two of eating such carby delights, the digestive complaints start, mostly by way of bloat, loud rumbles & swishy-wishyness.

So when I saw this Cauliflower Pizza Base doing the rounds on Pinterest, I thought it might be a tummy-friendly go-er. The Lad thought it sounded terrible. In his opinion, there was no way that cauliflower could ever replace flour & yeast in a pizza base without tasting a whole lot like, well, cauliflower. I do enjoy the occasional floret of cauliflower when it is dished up to me but, I had similar doubts to The Lad – could mushed cauliflower make a pizza base?

Cauliflower Pizza Base 2

The answer, my friends, is a resounding, man-approved YES! And we’ve made it twice since my first foray (I waited til I was cooking & dining alone for the first effort but, after seeing my fridged leftovers, he happily lapped up a slice)

Cauliflower Pizza Base 3

I followed this recipe pretty much to the letter but I only grated (no food processors here!) & nuked (2.5 mins was plenty) the one required cup of cauliflower per base. Also, since the first run, I’ve tried baking the base  both with a little oil & without. With the oil was a little greasy – like a take away pizza – & without the oil was fine & definitely not too dry. I’d recommend going without – the base stays moist enough & the cheese makes it all go nice & golden anyway.

Cauliflower Pizza Base Raw

The base: pre-bake

For the topping, I used Iowa Girl’s Spicy Sausage & Sundried Tomato Goat Cheese Pizza as my inspiration. I used the world’s best pizza topping – chorizo, naturally – diced as the sausage.

Cauliflower Pizza Base Topping

Meats, cheeses & greens – oh my!

It was deeeelicious. This is definitely worth trying out regardless of whether or not your belly can handle wheat! It’s a great way of sneaking extra vegies into your meals and it’s a helluva lot easier & speedier than waiting for standard from-scratch dough to rise. The whole pizza can go from fridge to plate in half-an-hour: while the base has its initial bake, get cookin’ on your toppings & it’s seriously ready in no time at all.

Cauliflower Pizza Base 5

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