Wholefood Pizza! Crispy Cauliflower Crust With Silver-beet & Mushrooms

29 May, 2015

Permission to eat pizza every night with this healthy alternative to a flour based crust :) 
for the pizza crust:
2 tbsp butter
1/2 head cauliflower, broken in to florets (about 2 cups)
1 cup grated parmesan or mozzarella
1 egg
1 tbsp dried oregano
sea salt
ground pepper
For the topping:
4-5 tbsp tomato paste
2 garlic cloves, grated
3 large silver beet leaves, stalks removed
6-8 button mushrooms, thinly sliced
a small handful of grated parmesan or mozzarella (optional as there is already cheese in the base)
a drizzle of extra virgin olive oil
sea salt
Preheat the oven to 200°C.
In a food processor, add the cauliflower florets. Pulse until  the texture is similar to rice.  You can also use a grater. 
In a large saucepan on medium heat, melt the butter. Add the cauliflower 'rice' and while stirring, saute until soft.  Leave to cool slightly then add the egg, cheese, dried herbs, and a good pinch of salt and pepper. Mix well. 
Spread dough out evenly on to a baking tray to about 1cm thick, it will be a little sticky. Bake in the oven for 18-20 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
In a small bowl, mix the grated garlic in to the tomato paste. Spread the paste evenly on to the pizza base. Top with the silver beet and mushrooms then sprinkle with the cheese. I also add a small sprinkle of salt and pepper and sometimes a drizzle of extra virgin olive oil.
Return the pizza to the oven and grill until the toppings are cooked and the cheese is melted, about 5-10 minutes depending on your toppings. 
Makes one pizza, around 6-8 slices
With thanks to The Petite Kitchen for photo and recipe. 

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