I was thinking about making this pizza for a several months or so. For me, a true fan of traditional Italian pizza on a thin, crispy dough, a veggie version was a bit unacceptable. But my culinary curiosity has finally won, and I must admit- I don't regret it. I can't say I prefer this veggie version. No. My heart still belongs to Italian classic pizza. But this one is a healthier, lighter and still tasty alternative. It is easy to make and even can be made in advance. Besides- it is a cool way of giving our kids an extra amount of veggies which is a huge adventage. You can finish it with your favourite toppings. I've cleaned my fridge that day so I used pan fried mushrooms, fresh spinach, cherry tomatoes and loads of cheese, of course. Feel free to improvise 🙂
- 1 cauliflower (600-700 grams)
- 100-120 grams parmesan, finely grated
- 1 egg, beaten
- 1 tsp dry oregano
- 1 tsp dry basil
- salt and pepper to taste
Divide your cauliflower into florets. Put them into a food processor and blend until you get a sand like consistency.
Place your blended cauliflower on a large pan. Fry it on a low heat for 10-12 minutes until it gets dry. Set aside and cool it down completely.
Preheat oven to 200 C degrees (no fan).
Put your cold cauliflower sand into a big bowl. Add grated parmesan, beaten egg, dry oregano and basil, salt and pepper. It should be seasoned well. Mix all ingredients and work with them a little bit. They won't stick or form a classic dough but that is ok.Transfer your cauliflower base onto a baking sheet covered with a baking paper.
Try to create a flat circle 5mm-8 mm thick with thicker edges, like in a traditional pizza.
Put it into a hot oven and bake for 30-40 minutes until you get a nice, golden and crispy crust.
Remove it from the oven and let it cool down completely.
Place your favourite sauce and pizza toppings on cold crust.
Bake in 200 C degrees for another 10-15 minutes. let it rest for a while before slicing.