Gluten-free cauliflower pizza with tomato, ricotta and chilli
Pizza can be one of those things that are really missed if cutting out gluten, yet it’s actually rewarding to make out of cauliflower – who would have thought? In fact, even if you’re not gluten-free this is another way of shoe-horning more vegetables into your diet and it’s also really fun to make. We opted for roasted vegetables, olives and goat’s cheese but why not experiment with different toppings and let us know what your favourites are.
Cooking 35 min
600 g cauliflower florets
410 g can pureed tomatoes
2 tsp dried Italian herbs, plus extra 2 tsp for dough
salt and freshly ground black pepper
50 g Parmesan cheese, finely grated (optional)
2 tbsp ground almonds
1 egg, lightly beaten
Goat’s cheese (quantity is up to you!)
Olives, approx. 10 and any variety.
pinch chilli flakes
30 g rocket leaves or other green leaves
Preheat the oven 220ºC. Place a pizza stone or baking tray in the oven to heat up.
Place the cauliflower florets in a food processor until finely chopped. Place the cauliflower in a steamer and steam for 6 minutes. Spread out to drain in a colander.
While the cauliflower is cooling, mix 2 tsps of Italian herbs and the tomatoes in a small saucepan and heat gently. Season, then cover and simmer for 15-20 mins to thicken and reduce.
Place the cooled cauliflower in the centre of a clean tea-towel or muslin, then wrap tightly and squeeze out as much excess liquid as possibly. Replace in a bowl and mix in the ground almonds, Parmesan and remaining Italian herbs. Season as appropriate and then add the egg, mixing well.
Place the cauliflower dough onto a piece of baking paper and firmly press into a 30m circle about the thickness of a £1 coin. Slide the baking paper and cauliflower base onto a pizza stone or baking tray and then spray or brush with extra virgin olive oil. Cook in the oven for 25 mins until firm and golden on top
Remove from the oven and spread the thickened tomato paste over the cauliflower base, arranging the goat’s cheese and olives and giving a final sprinkle of chilli flakes. Return to the oven and cook for further 5 minutes until the toppings are heated through and the base is crisp. Remove from the oven and carefully slide the pizza onto a suitable chopping board. Serve sliced with rocket.