This pizza base is a nice alternative to the traditional grain-based ones. It is a perfect way to lower your carb intake plus it doesn't leave you feeling heavy after eating like regular pizza bases do. We have included a simple potato topping recipe for your pizza, which is light and delicious!
Prep time: 15 minutes
Cook time: 35-45 minutes
2 cups of cauliflower rice
2 heaped tablespoons of coconut flour
2 tablespoons of olive oil
1 teaspoon of salt
Ingredients for potato topping:
1 small potato
1 tablespoon of fresh rosemary
1 tablespoon of olive oil
Pinch of salt
Put your cauliflower in a food processor and blend until it looks like rice (approximately half a large cauliflower makes 2 cups of cauliflower rice).
Boil your cauliflower rice for 5 minutes.
Preheat your oven to 200C fan-forced.
Squeeze all of the liquid out of the cauliflower rice, using a clean tea towel or a nut bag (let it cool if it is too hot to squeeze).
In a large bowl mix the drained cauliflower rice, eggs, coconut flour, olive oil and salt until it is a thick sticky paste-like texture.
Spread your mixture onto a parchment paper-lined tray so that it is just under 1cm thick.
Put your tray in the oven for about 35 minutes or until your base looks golden brown.
Add your toppings and cook for another 5 to 10 minutes.
Steps for potato topping:
Slice your potato as thin as you can, almost translucent.
Place your potato on top of the pre-cooked cauliflower pizza base. You can slightly overlap the potato.
Drizzle olive oil on top of the potato and sprinkle it with rosemary and salt.
Cook your pizza for about 5-10 minutes until the potato is lightly browned.
Cut up and enjoy!