This weekend I was in the Cotswolds for the wedding of a dear childhood friend of mine. It was my first time being a bridesmaid and I thoroughly enjoyed it so I hope it’s not my last (hint to any friends reading). I’m not boasting, rather explaining my temporary absence.
Last week, after a grueling interval session with Jeff I got home and cooked myself some dinner. Seeing as the boy had a stomach bug, and not, thank God, appendicitis as he was initially told, I decided to cook something he wouldn’t be able to stomach, so that I could hog it all to myself. It was tasty, healthy and best of all quick.
Cauliflower pizza base
Makes one decent sized pizza for one person
10 minutes prep, 20 minutes in oven
One large cauliflower
Two balls of mozarella (or one and a handful of grated mild cheese)
a few table spoonfulls of tomato sauce – with pinch of oregano, salt and pepper
Toppings of your choice
1. Preheat your oven to 220 degrees celcius. Steam or boil your cauliflower for 3 minutes. Then either blend it if you’re lucky enough to own a blender, or mince it with a large knife a la Reikalein if not. You want the pieces to be about as big as a grain of rice.
2. Either grate some mild cheese or mince your mozarella ball like you did the cauliflower. Mix this in with the cauliflower and add the egg. Mix until well combined.
3. Lay out the bizarre mixture onto a baking sheet and try to make it look pizza shaped. You want to spread it evenly and make sure it’s quite thin so it will crisp as opposed to remaining soggy. Stick it in the oven for 12-15 minutes or until crisp all over.
A little browner than this would be better, to be honest.
4. Once it’s crispy and relatively solid, spread your tomato sauce over the base, then crumble on the mozarella and finish off with your topping. Bake for a further 5 minutes or until it looks sufficiently tasty.
Now you can enjoy the flavour of pizza without the associated carb-guilt. The texture’s not going to whisk you away to Naples, but it is a pretty decent replica of the real thing taste wise. It’s especially great for people who, like me, love pizza so much they would happily eat it 3 times a week if it wasn’t going to lead to dire waist line consequences.