This is pretty amazing:
Crust
- 1 small head cauliflower (about
- 300 grams) cut into small florets (should yields about 2 cups once processed)
- 40 gr mozzarella cheese shredded
- 1 small egg, lightly beaten
- ½ teaspoon fine grain sea salt
- ½ teaspoon oregano
- pinch of ground black pepper
Topping
- 1 Medium tomato, sliced
- 40 grams mozzarella cheese, shredded
- ½ teaspoon fresh basil shredded
- ¼ teaspoon chili flakes or dried chili
Directions
Preheat oven to 220°c and place a rack in the middle. Line a baking sheet with paper and spray lightly with cooking spray.
In a food processor “rice” the cauliflower by pulsing until the cauliflower resembles rice grains. Transfer to a microwave dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can. This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
Cool slightly, and transfer the cauliflower flour to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper.
Using your hands, press the mixture onto the baking sheet and shape into a thin pizza “disc”.
Bake for 10 minutes, until golden.
Remove from the oven and let cool for 5 minutes.
Spread the top with mozzarella cheese, add the fresh tomato and sprinkle with Chili flakes.
Bake in the oven for 5 -10 minutes until the cheese is melted, sprinkle on the fresh Basil
Serve hot (it holds very well when reheated in the microwave)