Everyone loves a pizza but so many people cannot tolerate the gluten in the crust or the cheese topping. I have created a pizza that meets lots of needs. It’s gluten and dairy free and what’s more it includes a whole cauliflower, so is full of vegetable goodness too!
Makes 2 pizzas (30cm)
Tomato Sauce (can be made in advance):
350g cherry tomatoes
1 onion, peeled and sliced
1 tbsp olive oil
2 tsp italian seasoning (basil, thyme, oregano)
pinch of pink himalayan salt and pepper
1 small cauliflower, broken into florets (approx. 375g)
150g brown rice flour
2 chia ‘eggs (2 tbsp chia seeds blended and mixed with 4-5 tbsp water)
1 tbsp tamari
3 tbsp lemon juice
½ tsp italian seasoning
½ tsp pink himalayan salt
½ tsp nutritional yeast
Avocado and Basil Sauce:
1/2 ripe avocado
4 tbsp olive oil
3 tbsp lemon juice
1 large handful fresh basil leaves
pink himalayan salt and black pepper to taste
mushrooms, red onion, cherry tomatoes, artichokes, olives, sweet corn, sliced peppers, rocket
Food processor, nut milk bag/tea towel, 2x 30cm pizza dishes
- Preheat the oven to 140ºC.
- Wash the cherry tomatoes and place in a baking dish with the sliced onion.
- Drizzle with olive oil and add the italian seasoning and salt and pepper.
- Bake for 90 minutes and leave to cool. Increase the oven temperature to 200ºC.
- For the pizza base, start by making the chia ‘egg’ and set aside.
- Oil and flour the pizza dish generously.
- Place the cauliflower florets into a food processor and blend until a flour like substance forms.
- Place into a nut milk bag and squeeze out the excess liquid. It is really important that you squeeze out as much liquid as you can at this stage otherwise you will end up with a soggy base.
- Once all the liquid has been removed place the cauliflower into a bowl and add the rest of the ingredients.
- Mix thoroughly with your hands until a sticky dough has formed. It should resemble wet sand but should stick together once gathered into a ball.
- Press the doughy mixture with your fingers until it fills the pizza dish evenly.
- Bake for 20-30 minutes. The base will shrink a little during cooking and should be nice and dry in the middle. If it is still a little soggy, cover the edges of the base with foil and return to the oven for a further 10-15 minutes.
- Once the base is firm, remove from the oven.
- Blend the cooled tomatoes and cover the pizza bases with the resulting sauce followed by your preferred toppings.
- Bake for a further 5-10 minutes.
- While the pizza is cooking, scoop the avocado flesh into a small blender.
- Add the rest of the sauce ingredients and blend until smooth and creamy.
- Season the sauce with salt and pepper to taste. A little water can be added for a runnier consistency.
- Remove the pizza from the oven and top with a handful of rocket and drizzle with the avocado and basil sauce.
- Serve immediately.