So if you overindulged at Easter but you still want to tuck in to some pizza, here’s the solution. The base of this thing is just basically cauliflower and egg. Obviously it’s not as good as a real bread based pizza but after visiting Naples and noticing the pure number of gluten-free options available there, maybe it’s not such a good idea to eat pasta and bread all the time. Load this up with your favourite toppings – I went for cheese, tuna and olives. Very un-Italian as it’s basically a sin over there to pair fish with cheese – something I categorically disagree with. I love the creaminess of the cheese with the salty fish, also great on a panini/toastie.
Serves 4 as a light meal with some salad
- 1 cauliflower (mine was around 730g)
- 2 eggs
- 1/2 tsp onion powder
- 2 tbsp parmesan
- 150g cheese (I went for mature cheddar – it’s a staple in my house)
- Some kind of jarred tomato sauce
- 1 tin tuna
- 15 olives
1.) Preheat the oven to 210 degrees C
2.) Line a pizza tray with parchment paper (I used foil but had some issues with sticking)
3.) Roughly chop the cauliflower and blend in a food processor, it’s easier to do this in batches.
4.) Get a clean tea towel and spread it out, put the blitzed cauliflower in the middle of the towel. Scrunch up the tea towel and press out any excess water over the sink. I didn’t have a lot, it more just dampened the tea towel.
5.) Put the cauliflower into a microwave proof bowl and cook for 5 minutes.
6.) In another container, crack and beat the eggs.
7.) Grate the parmesan.
8.) When the cauliflower is done, add the parmesan and the onion powder. Leave to cool for a couple of minutes.
9.) Add the eggs and mix in.
10.) Tip the cauliflower onto the pizza tray and pat out to the shape of it.
11.) Bake for 15 – 20 minutes until golden and firm.
12.) While the base is cooking, grate the cheddar, chop the olives roughly and open and drained the tinned tuna.
13.) Once the base is done, spread over the tomato sauce to cover, sprinkle over the cheese, tuna and olives
14.) Bake for a further 10 minutes until the cheese is golden and bubbly.