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Prep time
35 minutes
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Cook time
30 minutes
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Serves
2
Author Notes
From Lily Simpson's Detox Kitchen Vegetables: "A perfect cauliflower pizza has a crispy base and the key to that is making sure it is pressed out as thinly as possible. The tomatoes for this pizza topping are infused with lemon zest, creating a sweet round flavour with a touch of zing." —Food52
Test Kitchen Notes
We’ve found that par baking this cauliflower crust before topping it with sauce and accoutrement is crucial for firming up and drying out the center. We’d recommend baking it for 10 minutes before removing it, adding the sauce and toppings, and finishing it for another 15-20 minutes in the oven. —The Editors
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Ingredients
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2
large plum tomatoes, cut lengthways into thin wedges
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1/2
red onion, cut into wedges
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Zest of 1 lemon
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1 teaspoon
olive oil, plus extra for frying and drizzling
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Fresh basil leaves, to garnish
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2
garlic cloves, finely chopped
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150 grams
cherry tomatoes
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1 teaspoon
dried oregano
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1
cauliflower, cut into florets
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100 grams
ground almonds
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75 grams
gluten-free flour
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1
egg
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1 teaspoon
dried mixed herbs
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1 teaspoon
dried basil
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1/2 teaspoon
celery salt
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Flaked sea salt and cracked black pepper
Directions
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Put the (plum) tomatoes, red onion, lemon zest, oil, and 1 teaspoon salt in a bowl and mix well. Set aside.
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To make the tomato sauce, heat a little oil in a small pan over a medium heat and fry the garlic until golden. Add the (cherry) tomatoes, oregano, and a pinch each of salt and pepper. Cook for 10 minutes, stirring occasionally, until the tomatoes are softened. Allow to cool, then transfer to a small food processor and blitz to a paste.
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To make the pizza base, put the cauliflower florets in a (clean) food processor and blitz to the consistency of rice. Tip into a bowl and add the remaining base ingredients (ground almonds, gluten-free flour, egg, dried mixed herbs, dried basil, celery salt). Mix well. The mixture should hold together.
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Preheat the oven to 200° C/Fan 180° F/Gas 6/roughly 400° F. Line a baking tray with greaseproof paper.
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Tip the cauliflower mixture on to the lined baking tray and flatten with your fingers to create two round pizza bases about 1cm thick. If you have time, place the tray in the fridge to chill for 20-30 minutes—chilling will help the bases hold together and be crisper.
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Spread the tomato sauce over the bases, then top with the lemon zest-infused tomatoes and onion. Sprinkle with a pinch of salt and drizzle over a little oil. Bake for 25-30 minutes until the tomatoes are soft and the base is crisp. Garnish with fresh basil leaves and serve.
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