I have to say... this pizza base caught me by surprise. I have never actually made cauliflower pizza bases successfully before because the ones I had tried were just a gloopy mess. This one on the other hand, is damn delightful... if I do say so myself.
So why opt for a cauli base? Look, it's not for everyone - and that's cool. But for those sensitive folk who have compromised gut issues and need to avoid the whole gluten/dairy/wheat picture OR if you're just after a fun and healthy dinner option that isn't steamed veg then this is a perfectly happy and tasty alternative.
The best bit? This base works with any topping you like.
4 cups cauliflower florets (about half a medium cauliflower) = 3 cups cauliflower once blitzed
3/4 cup tapioca flour
1 cup almond meal
2 tsp dried Italian herbs (oregano, basil, rosemary)
2 1/2 tsp sea salt
1 zucchini, peeled into ribbons
2-3 tbs basil pesto
75g buffalo mozzarella
1 bunch broccolini
Preheat the oven to 240°C/220°C fan-forced. To make the pizza base, place the cauliflower florets in a food processor and blend until a fine crumbly mixture forms (they cauliflower should be rice-sized). You’ll need about 3 cups for 2-3 bases. Add the cauliflower to a mixing bowl and then mix in the tapioca flour, almond meal, lemon juice, dried Italian herbs, sea salt and eggs. Stir to combine the mixture. Don't worry if it's a little wet. The mixture should be just thicker than cake batter.
Spoon half the mixture onto one lined baking tray and the other half onto another. Spread it out so it's about 1 cm thick and shape in a rectangle or circle. Make sure there's no gaps in the base! Bake the bases for 30 minutes. Carefully flipping the bases halfway. Once baked and firm to the touch, top with zucchini ribbons, basil pesto, buffalo mozzarella, broccolini and some pepper. Return to the oven for 10 minutes, or until the cheese has melted.