Ingredients
Base
One large head cauliflower
Salt/Pepper
6-8 eggs
olive oil spray
Cheesecloth
33cm x 33cm flat tray with 1cm lip
Topping
Leggo’s Tomato paste
1 tsp basil
1 tsp oregano
250g Dairy Farmers Low Fat Cottage Cheese (squeezed in cheesecloth to remove as much moisture as possible)
50g Feta Cheese cut into tiny cubes (Optional)
Vegetables: You can use any vegetables you like – just use your imagination!
I used:
Hoyts Kalamata olives sliced
1 red capsicum
mushrooms
Sundried tomatoes
Method
Base
1. Remove leaves from cauliflower. Use a food processor with the “FINE GRATE” apparatus connected inside, completely shred the entire cauliflower – stalks and all.
2. In batches, using the cheesecloth, squeeze as much moisture out of the shredded cauliflower. This is the MOST IMPORTANT STEP. You must remove as MUCH moisture as you can.
3. Put the squeezed cauliflower back into the food processor with the “BLADE” apparatus, add the eggs and salt and pepper and blend until the cauliflower is pulp/consistency of lumpless mashed potato.
4. Spray a 33cm x 33cm flat tray with 1cm lip with olive oil.
5. Spread the cauliflower pulp evenly over the tray and bake at 150C fan forced oven (probably 20-30C hotter for non-fan forced) for 25-30 minutes.
6. You can either remove or leave there for a while until you are ready to make the pizza.
Putting the pizza together
7. Spread base with Leggo’s tomato paste and sprinkle with basil and oregano.
8. Top with vegetables of choice.
9. Dollop squeezed cottage cheese over the entire pizza. Add feta cheese if you wish.
10. Bake at 150C fan-forced oven for approximately 20 minutes.
NOTE:
I am thinking that when cauliflower is cheap that it may be possible bulk buy the cauliflower and then grate them and squeeze out the moisture (steps 1 & 2) and then freeze them in “one head” bags. Then it would be simple when you want pizza to unthaw and continue with step 3. I do not think it would be wise to combine the egg UNLESS you were going to unthaw in the fridge. If anyone tries this and it works, could they please let me know.
I found using 8 eggs the base was soft BUT it held together enough to hold like real pizza. However, I’m thinking it may do the same with 6 eggs. I’m not sure.
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Trial challenge
I’ve had an idea to greatly improve this recipe – the base.
However, I don’t believe I have access to the main ingredient which I found – FREEZE DRIED CAULIFLOWER!!! I’m not sure that it can be brought into Australia – I would have to check. It may be allowed because it is packaged BUT we have VERY stringent rules on food coming into our country.
Okay, my idea is to use freeze-dried cauliflower by MILLING it into cauliflower FLOUR (could probably use a CLEAN coffee mill or mortar and pestle). Also, there is Vital Wheat Gluten Flour which is a very high protein flour which some people add to regular flour to give the “stretchy” consistency and others use it to make seitan.
So, here is my idea (which of course will probably need refining):
Mix
2 1/2 cups of freeze dried cauliflower “flour”
1/2 cup Vital Wheat Gluten Flour
2 eggs
2 tsp yeast (perhaps it may rise?)
(not sure if any water is needed to make the “dough”? Perhaps a tablespoon or two?)
You would end up with a low calorie but high protein/nutrient pizza/quiche crust 🙂
This is my theory and I have a feeling it would WORK!!! However, it is yet to be made!!!
Having a pizza base and/or quiche crust like this would be FANTASTIC!!! I have been looking all over the internet and NO-ONE has had this thought before!!!!
I may have to look at this link (http://www.lowcarbfriends.com/bbs/recipe-forum-sticky-threads/684222-goo…) for further inspiration to making the “dough”.
If anyone tries this, could they please let me know how it turns out and if there are any changes to be made!!!