As we all know gluten free pastry does not behave like pastry with wheat in it. It is far more fragile and so much harder to work with. These pizzas are made with a cauliflower base, sneaky vegetables, and are the simplest pizza base I have made. Load them with a homemade passata and whatever toppings you fancy for an easy family pizza. John has his without the cheese and really enjoys it. So if you have any non cheese eaters in your family the cheese can be omitted.
Cauliflower crust pizza
For the crust:
- 1 medium cauliflower grated
- 2 beaten eggs
- 1/2 cup grated cheese (you can omit this for non cheese eaters)
For the passata:
- 1 small onion chopped
- 1 or 2 cloves of garlic chopped
- 1 tin of chopped tomatoes
- 1 teaspoon oregano
For the toppings:
- 1/2 cup grated cheddar cheese
- 1 small ball of mozarella sliced
- Really whatever you fancy and have to hand.
- Preheat your oven to 200C.
- Grate your cauliflower and mix with the eggs and cheese if using.
- Line a baking sheet with baking parchment.
- Spread the cauliflower mixture onto the baking tray and smooth out into a square shop, of even thickness, about 1 - 1.5cm
- Bake for 15 minutes.
- Meanwhile make your passata.
- Fry the onions in a little olive oil until transparent.
- Add the garlic and cook for a minute more.
- Add the tin of tomatoes and 50 ml of water.
- Add the oregano and salt and pepper to taste.
- Stir well and simmer until thickened.
- Blitz with a stick blender.
- Pour the passata onto the cauliflower base and spread evenly.
- Add the toppings of choice and the cheese.
- Turn the oven up to 220C and pop the pizza back in.
- Bake for 10 minutes more.