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Chilli, Zucchini & Kale Cauliflower Pizza

Pizza is one of those takeaway meals that everyone loves. The crispy bread base topped with savoury tomato sauce and gooey cheese mmmm it’s a real crowd pleaser. Sometimes the takeaway version can leave you a little bit worse for wear and If you’re like me and don’t react well to gluten then pizza is off the menu. But a life without pizza isn’t a life worth living! So I’ve been experimenting with gluten-free bases and this cauliflower number is the best yet. I know it sounds completely mad using cauliflower for a pizza base but it is amazing. The raw cauliflower is blended into a “rice” then mixed with chickpea flour, chia seeds and dried oregano. As the base cooks the cauliflower turns golden brown and crisp on the outside and soft in the middle and has the most delicious savoury flavour. perfect or pizza! I like to keep my pizza simple and only use a few toppings. My favourite at the moment is a pizza Bianca using a  cashew cheese sauce topped with zucchini, chilli, kale and fresh basil. If you don’t like cashew cheese tomato paste also works a treat.


Cauliflower Pizza
Serves – 2     prep – 15       Cook – 40 min     Difficulty – medium

For the base
1 medium head of cauliflower
1 cup of chickpea flour
3 Tablespoons of chia seeds
2 Tablespoons of dried oregano

For the topping
1 portion of cashew cheese or tomato paste
1 zucchini, thinly sliced
1 cup of shredded kale
1 red chilli, sliced
fresh basil or basil pesto

Preheat your oven to 160c and line 2 trays with baking paper. To make the base roughly chop the cauliflower and add to a food processor.  blend to a rice texture. Transfer to a large bowl and combine with the chickpea flour, chia seeds, oregano and a pinch of salt and pepper. The mix should turn into a thick and sticky dough. If the dough looks too dry and is falling apart add a tablespoon of water and if it is too wet add more flour. You can use any flour you like chickpea flour just holds together the best. Separate the dough into two and spread out on the baking trays in a thin layer to form a base shape. If the base is too thick it won’t cook all the way to the middle. Bake the base for 30 min until crispy. Remove from the oven and layer your toppings starting with the sauce then zucchini, kale and chilli. Bake for a further 10 min until the zucchini is cooked. Topp with fresh basil or pesto and enjoy.

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