Yield: 4 servings, as an appetizer
Pizza takes on a new delectable cheesy form with this scrumptious, gluten-free, cauliflower parmesan crust. Ready to take on any toppings you like, here we dress it up with extra cheese and sundried tomato paste to create a vegetarian plate of gooey zaa.
Ingredients:
- 1 head cauliflower
- 2 teaspoons (10ml) minced garlic
- 2 teaspoons (10ml) butter
- 1 egg lightly beaten
- ½ cup (125ml) grated gruyere cheese or mozzarella
- ½ cup (125ml) grated parmesan cheese
- Salt and pepper to taste
- 1 tablespoon (15ml) fresh minced oregano
- 2 tablespoons (30ml) sundried tomato pesto
- Pinch of chili flakes (optional)
- Garnish with fresh basil and oregano
Method:
Rinse cauliflower, remove the outer leaves and separate into florets.
Place florets into a food processor and process using on and off turns to achieve a fine rice texture. Alternately you can use a cheese grater.
Place in a large skillet with butter and garlic and cook over medium-low heat until completely soft and just starting to turn golden brown. (Note this does take some time about 15 minutes).
Allow to cool.
**TIP; for extra crispy crust, place cauliflower in a clean kitchen towel and squeeze out excess liquid.
Add the egg, parmesan and gruyere cheese to cauliflower.
Add the oregano, salt and pepper.
Line a baking tray with parchment.
Gather the mixture and form a disk. Roll out on the parchment to a 9 inch (22 cm) round.
Place round on parchment-lined baking tray.
Spread pesto evenly over crust leaving a 1 inch (2.5cm) border.
Evenly sprinkle parmesan and gruyere cheese over pesto.
Place in a preheated 350F (176°C) oven and bake for 20 minutes or until crispy.
Remove from oven and cut into 8 triangle slices.
Garnish with fresh basil and oregano.
