Pizza doesn’t have to be a diet crasher, although the magnificence of cheese, crispy crust and meat toppings do invite hungry diners to (sometimes) overeat. Enter cauliflower pizza! Instead of making a traditional flour base for your tasty wheel, why not use cauliflower (or cabbage) instead?
I have tried making this pizza several times and although it will never have the exact same flavour or texture as a classic Italian margharita, it is probably the closest you can get with vegetables as a base.
- 1/2 head of grated cauliflower (boiled or microwaved)
- 1 egg
- 1/2 cup of Parmesan
- 1/2 cup of Mozzarella
- 2 cloves of garlic, shredded
- 1/2 cup of almond flour (optional)
- 200 g. of skirt steak
- 2 large onions
- 1/2 cup of olives (optional)
- 1 can tinned tomatoes
- 1 fresh chilli (or chilli flakes)
- Salt & pepper to taste
- Olive oil
Line a baking sheet with parchment paper and turn on the oven to 200 C. Boil or microwave the grated or blended cauliflower until tender, make sure it is properly cooked through as otherwise you will have a very crunchy pizza. Ensure that your cauliflower is also very well blended.
Once boiled let the cauliflower cool, and then place in a tea towel. Wring out all the water (this may take a few minutes), and once dry place in a bowl. Mix in the egg, Parmesan cheese (leave a few tablespoons to use as topping for your pizza), almond flour, garlic, salt and pepper.
Mix well until the cauliflower base becomes dough-like. Place on the parchment paper and using your hands kneed the dough out and form a circular pizza base. The thickness of the base is a personal choice, I prefer to have it quite thin as this makes it crunchier, however be warned – it is harder to pick up if it is very thin!
Place the cauliflower base in the oven and bake for approximately 30 minutes, until darkened and crispy. Keep an eye on the base as oven times may vary.
While the base is in the oven you can begin preparing your toppings. I chose to use some leftover steak I had in the fridge and onions. Slice and fry the onions in a bit of olive oil. Place on a plate and fry the steak in the same pan as the onions. Season with spices and herbs of your choice.
Now it’s time to prepare your pizza sauce. I find that using a tin of canned tomatoes, and literally just blending this with some garlic, fresh basil, oregano, chilli, salt and pepper gives a great, easy to make, tomato sauce.
Once the cauliflower base is ready top with tomato sauce, mozzarella cheese, steak, onions, olives, and whatever else you like on your pizza. Turn up the oven to 275 C, and once it is piping hot put the pizza in the oven. Keep a close eye on it, as it only needs 4-5 minutes for the cheese to melt and your cauliflower pizza with steak and onions to be ready!*
Cauliflower is packed with nutrients, including indole-3-carbinol and sulforaphane, which helps prevent prostate, ovarian and cervical cancer. This cheap vegetable is also filled with Vitamin B, C and K. Cauliflower provides humans with two core antioxidants, manganese and Vitamin C, which helps lower the risk of oxidative stress in human cells.
Chronic oxidative stress—meaning chronic presence over overly reactive oxygen-containing molecules and cumulative damage to our cells by these molecules—is a risk factor for development of most cancer types. via. whfoods.com
*The cauliflower pizza base in these pictures is a little on the burnt side, the ideal pizza base would be a little lighter in color.