Cauliflower pizza base

Stephania Mitsides

Blogger

Preparation Time:

10 min

Cooking Time:

20 min
Category:For Kids | Oven Dishes | Vegetarian

Related Video

Made with

bouillons-pasta
Vegetable Bouillon Powder

Ingredients

  • 1 large cauliflower head
  • 1 cup parmesan cheese, grated
  • 1 egg, beaten
  • 1 tsp Mitsides Vegetable Powder
  • ½ tsp garlic powder
  • ½ tsp dry oregano

Method

Preheat the oven to 200°C and line a baking tray with parchment paper.
Cut the cauliflower in small florets and place in a food processor. Pulse until they become like fine rice. Heat a large skillet and dry fry the cauliflower for about 10 minutes until golden and soft. Let it cool and then place in a kitchen towel and squeeze to remove any remaining liquids.
Place the cauliflower in a bowl, add the rest of the ingredients and mix well.
Transfer the cauli-mix to your baking tray and with your hands press down to create your pizza crust. It should be about 6mm thick. Bake in the oven for 15-20 minutes until the top is dry and firm and the edges are golden.
Remove from the oven and let it cool for 10-15 minutes. Add pizza sauce, cheese and any other toppings you like and bake in the oven for 10 minutes until the cheese melts.

Discover More Recipes

Prep Time: 40min

Chicken and Mushroom pie

Prep Time: 10min

Linguine with tuna and lemon sauce

Prep Time: 10min

Wild rice with sweet potatoes, cranberries and blue cheese

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email