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Easy cauliflower riced pizzas

Julie's cauliflower riced pizzas

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.

Step 1

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).

Step 2

Throw cauliflower chunks into food processor and pulse until it resembles rice (Julie grates her to reduce washing up bulky gadgets)

Step 3

Steam cauliflower for about 7 minutes and allow to cool. I spread the cauliflower over a clean linen tea towel

Step 4

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

Step 5

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)

Step 6

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.

 Cauliflower riced pizza base

Step 7

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.

Vegetarian cauliflower riced pizza

 

 

 

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