I know what you're thinking; gluten free = yuck. Why would you want a gluten free pizza when you can have the real deal????
Well firstly this is as good, in its own special way and secondly unfortunately for me I don't have that option. I am in fact intolerant to gluten and cows milk. Not lactose. Cows milk. There's a difference. I'm also not supposed to have any form of sugar, but then again who is and who actually listens to that??? Not me that's for sure
On the days that I'm feeling particularly kind to my tummy but craving some pizza I turn to this alternative that'll be your new go-to meal. Yes I can feel you scepticism through the screen but trust me I've even converted my gluten loving housemates and now I'm gonna convert you.
The base of the pizza is a very-loosely/pretty much the same as Amelia Freer's from her book Cook. Nourish. Glow. Frankly a banging book for anyone with intolerances or anyone that wants to eliminate food groups from their diet. Highly recommended.
Anyways back to the pizza. In terms of toppings you do you, go crazy! You wanna go classic margarita? Sounds perfect. Feeling more middle eastern? That works too! Or you could just go classic like mine! Whatever way you do it, anything goes!
For the 'pizza' base:
Ingredients
Ingredients
1 Head of Cauliflower, riced, steamed, squeezed of liquid
1 Egg (although I have yet to try it, I think this would also work with an egg replacement like chia or flax eggs to make it vegan)
2 tablespoons Flour (I use gluten free rice flour)
1 teaspoon Italian Herbs
Method
Make sure your cauliflower is ready, this means you have put it through a food processor until it has been 'riced' i.e. looks like breadcrumbs. Next you need to steam it, I have found the easiest and mess-free way of doing this is by putting it in the microwave for a few minutes until soft. Next place the cauliflower on top of a cloth and squeeze all the liquid out. This is to stop the pizza from being soggy, something you definitely don't want!! You'll be amazed by the amount of liquid that comes out of a cauliflower!! Once this has been done you'll be left with very dry (hopefully!!) cauliflower 'rice'. Place in a bowl and combine with the rest of the ingredients. Shape into a circle on a baking tray that has been lined with baking parchment and bake at 190C for 40 minutes, flipping it over halfway through.
Top with whatever you desire... below I have given recipes for my ultimates faves - Israeli Style and a more traditional Italian inspired, both can be made dairy free by switching the cheeses with an allergy friendly version!
Method
Make sure your cauliflower is ready, this means you have put it through a food processor until it has been 'riced' i.e. looks like breadcrumbs. Next you need to steam it, I have found the easiest and mess-free way of doing this is by putting it in the microwave for a few minutes until soft. Next place the cauliflower on top of a cloth and squeeze all the liquid out. This is to stop the pizza from being soggy, something you definitely don't want!! You'll be amazed by the amount of liquid that comes out of a cauliflower!! Once this has been done you'll be left with very dry (hopefully!!) cauliflower 'rice'. Place in a bowl and combine with the rest of the ingredients. Shape into a circle on a baking tray that has been lined with baking parchment and bake at 190C for 40 minutes, flipping it over halfway through.
Top with whatever you desire... below I have given recipes for my ultimates faves - Israeli Style and a more traditional Italian inspired, both can be made dairy free by switching the cheeses with an allergy friendly version!
Israeli Style:
2 Aubergines
2 tablespoons Tahini
1 teaspoon Honey
1 teaspoon Red Wine Vinegar
2 teaspoons Garlic Granules
Lemon Juice
200g Butternut Squash, cubed
30g Feta, Crumbled
25g Pine Nuts, toasted
Method
Using a gas stove or a blow torch, use the flames to burn the skin of the aubergine. This sounds super weird I know but it gives the aubergine a smoky flavour which is just the best thing ever! Makes sure all of the skin is fully burnt and nearly falling off. Then place aubergines in the oven at 200C until they are collapsing on themselves (super soft). Once cool enough to handle discard of the charred skin and leave to drain. After about an hour of draining combine the tahini, honey, red wine vinegar, garlic granules, a squeeze of lemon juice, and a couple tablespoons of water in a bowl. The consistency should be like thick honey. Add the aubergines to this and mix. Leave in the fridge for the flavours to combine. Next roast the butternut squash cubes with some oil, salt and pepper at 200C for 40 minutes and make your cauliflower base. Once all components are ready, assemble them as a pizza and dig in!
Italian Inspired:
Ingredients
3 tablespoons Homemade Pesto or Avocado Pesto (you can use store bought but this version is soooo good and has the added bonus of broccoli! **don't knock it till you try it!!**):
25g Basil
80g Toasted Pinenuts
25g Parmesan (I use hard goats
cheese that tastes nearly identical
but for you guys for sure
use the parmesan)
2 tablespoons olive oil
100g broccoli, boiled until soft
Squeeze of Lemon juice
1 teaspoon Chilli Flakes
1 teaspoon Garlic Granules
Combine all ingredients in a food
processor until smooth, adjust the
lemon juice and seasoning for
personal preference.
2 small red onions, sliced into rings
1 tablespoon Balsamic Vinegar
100g Greek Saganaki Kefalotyri Cheese, cubed (feel free to switch out with halloumi, I wanted to try out some new goats/sheeps milk cheeses!)
Method
Roast the red onions with some oil, salt and pepper at 180C for 30 minutes, when done coat in the balsamic vinegar and set aside. When your pizza is pretty much ready add the cheese into a hot pan with a tablespoon of oil. Fry until golden brown on both sides. Assemble your pizza and dig in!!
Classic:
Tomato Sauce, homemade or store bought
25g Shredded mozzarella cheese
Handful Spinach, wilted
1 egg
Parmesan to serve
Method
When your pizza is 10 mins away from finished spread some tomato sauce and sprinkle the cheese. Put it back into the oven until the cheese has fully melted. Bring it back out and top with the spinach and crack an egg into the middle. Put back into the oven until the egg white has set but the yolk is still runny (about 7 mins).
So there it is, a healthy alternative to the Italian's gift to the world. You'll hardly miss the gluten version!...
Well actually that's a lie but 9 time out of 10 this'll do the trick
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Comment below with suggestions and thoughts!!
Much Love
x
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