Pizza is a great easy option for dinner but I never enjoy the flour laden bases and being gluten free means it’s harder to recreate the super thin crusts that I love. Cauliflower is my favourite vegetable at the moment as it’s so versatile, it use it like rice, as a mash and even crumb it and bake it in the oven. My latest use for it is in pizza bases and it works surprisingly well.
This base is gluten free, dairy free, egg free and grain free and tastes amazing! The chia seeds are packed with omega 3’s protein, iron and more and garlic will help ward off any winter ill’s.
Makes two medium pizzas, prep time 25 min, cook time 45 min
1 head of cauliflower
4 cloves of garlic, minced
6 Tbsp ground chia seeds
12 tbsp water
1 tsp dried oregano
1 tsp rock salt
1 tbsp nutritional yeast – optional
½ cup buckwheat flour
Pizza toppings; anything you like, this time we spread them with a mixture of tomato relish and tom yum paste and topped with thinly sliced beetroots and mushrooms, cashews, coriander, sorrel and rosemary.
Preheat the oven to 200C
Cut cauliflower into florets and place in food processor until it resembles a fine crumb. Transfer mixture to a pot and cover with boiling water, simmer for 4 min. Drain water then pour cauliflower into a clean teatowel or cheesecloth and squeeze the water out.
Mix 4 Tbsp of the ground chia with the water and stir well, sit aside to absorb.
In a large bowl mix the cauliflower, 2 Tbsp ground chia seeds, chia water mixture, buckwheat flour, oregano, salt, garlic and nutritional yeast. Combine well, the mixture should hold together when pressed.
Line 2 pizza trays with baking paper and half of the mixture into each tray; try to keep it a uniform height (about 1cm) with no holes or thin bits.
Bake for 25-30 min, remove from the oven and flip the entire pizza base with the baking paper over and remove the baking paper. Return to oven for a further 5 min or until crisp.
Spread with your favourite toppings you like and bake for 10 min until cooked.