It’s not often that I get excited about cauliflower. In fact, as a vegetable that I’ve avoided for years, it’s miraculous that my feelings towards the weird beige brain-shaped lump has mellowed. This can be attributed to two factors. One, K.O Rasoi always spicing it up in delicious curries and two, cauliflower pizza.
Cauliflower pizza has changed my life. And I don’t say that lightly. For well over a year now I’ve been giving gluten and wheat the swerve. I’m not allergic or particularly intolerant but it does trigger some of my IBS symptoms, especially bloating and cramps. And I can do without those.
A couple of months ago, after not eating pizza for a year (and yes, I still rememebr that amazing Forno Romano last pizza I had), we made our first attempt and it was delicious. We made it again Sunday and it was even better.
I figured I’d share the recipe I use and how I tweak it to make it more IBS friendly. Staying true to my roots, I used Food Network’s Prosciutto Pizza with Cauliflower Crust as my base and then went crazy with the rest. You can swap out the pesto for tomato puree.
Gluten-Free Proscuitto and Mushroom Pizza with Cauliflower Crust
For the base:
1 large cauliflower, chopped
2 eggs, beaten
1 tsp oregano
Pinch of salt and pepper
For the pesto:
Handful of basil
Glug of olive oil flavoured with garlic
For the toppings:
4 slices of Parma ham
50g wild mushrooms
Half a ball of mozzarella
5 basil leaves
1. Pre heat a baking sheet in an oven at gas mark 9.
2. Blend the cauliflower in a food processor until a fine consistency.
3. Add the cauliflower to a microwaveable bowl and microwave for 5 minutes until tender.
4. Put cauliflower into a tea towel and squeeze out the excess water.
5. Mix in the beaten egg, oregano, lightly season and combine.
6. Oil the grease proof paper.
7. Split cauliflower dough into two round balls and press flat until you have a thin base, about 1cm thick.
8. Bake for 15 minutes, until golden brown. Then remove from the oven.
9. In the meantime, to make the pesto, add the basil, spinach and good glug of oil to a food processor and blend until it forms a thick paste. Add small amounts of water to thin out the pesto to your liking.
10. On the baked base, apply a layer of pesto right up to the edges. Follow by layering the mozzarella, Parma ham and wild mushrooms.
11. Bake for 5 minutes until the toppings start to bubble.
12. Finish with fresh basil leaves and devour.
You can thank me later.