When I first saw this recipe I hesitated for a number of reasons, including trying to gauge the level of difficulty and curiosity regarding the final result of taste/texture. I’m so glad I persisted, and with a little bit of encouragement from my sister Julie, I’m delighted to share with you another favourite easy gluten free recipe.
Heat oven at about 180 deg while you wash a medium head of cabbage and cut away all of the stems. (I have actually added the stems in to other recipes – so it’s up to you as to how adventurous you want to be here).
Throw cauliflower chunks into food processor and pulse until it resembles rice (Julie grates her to reduce washing up bulky gadgets)
Steam cauliflower for about 7 minutes and allow to cool. I spread the cauliflower over a clean linen tea towel
When cooled enough to handle, pull tea towel together and squeeze all excess fluid out – either over the sink or a bowl. Squeeze out as much liquid as you can
Add a medium egg and a handful of grated cheese to cauliflower and mix well. (Julie used soft goat’s cheese – I used shredded parmesan)
Place quantities of pizza ‘dough’ mix on an oiled oven tray and flatten a bit for thin and crispy (I made regular sized bases while Jule made hers in handful sizes) and drizzle a dollop of olive or coconut oil on top.
Bake for about 30 mins before adding toppings.
I added a chilli tomatoe sauce, 6 chopped Kalamata olives, 3 sliced cloves of garlic, 2 big wild oregano leaves sliced and some crumbled feta. I added the sauce to soon though and the base was a bit softer then what I’d normally like. I also figured because of the amount of cheese I had in the base to go easy on the topping.
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