Cauliflower Pizza

Difficulty:

1/5

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.