It's Greek. It's grain-free. It's not traditional.
But this recipe is a stand-out, a crowd-pleaser - pin it, print it, save it, share it - put it in the 'faves' section at the very front of your cook book! You will want to make this more than once.
It's a favourite of mine, so indulge me - I am compelled to write a flattering description.
This is undoubtedly the most lovely pizza I have ever eaten. I have been to Italy, and I have enjoyed that gorgeous Italian pizza. But this pizza is something special. It has an "x-factor". Flavours zing and interact in a delightful way... and it is so nutrient-dense that one or two pieces fill you up. One pizza and a side salad will happily serve four hungry adults.
Let's look at each element.
First up, the cauliflower cheese base.
This is a win on two accounts. Put simply: cauliflower, and cheese. Yum. Seriously though, the fluffy blended and roasted cauliflower yields a base that is easy on the digestive system, works for grain-free and gluten-free diets, and holds much more flavour than a typical white bread base. Bound by cheese and eggs, it is a match made in heaven.
I've never been hugely impressed with alternative pizza bases. Often crumbly, these pizzas end up like a pile of tasty morsels on your plate to be devoured by scooping with a fork. This base holds together brilliantly. You'll want to eat the pizza with a knife and fork while it is hot, but once cooled, pick it up like any regular piece of pizza and gobble it on-the-go. It's perfect to eat cold the next day or pack for a springtime picnic.
Secondly, the all-important toppings.
Topped first of all with my pizza sauce for maximum deliciousness, then followed by spicy pepperoni, tender pan-fried lamb, freshly pitted kalamata olives, chunks of salty feta cheese, and extra grated mozzarella.
Thirdly, the accompaniments.
Garnished with torn basil leaves, served with peppery rocket and a simple garlicky tzatziki.
Piquant accompaniments to this dish pull all other elements together in one satisfying harmony.
Make it. Are you listening to me? Make it!
You do not need a pizza stone for this recipe, however, it improves the final result. If you do not have a pizza stone, a baking tray is suitable.
Cauliflower Pizza Base
1 head of cauliflower, chopped into florets and processed to form a rice-like consistency
1 1/4 C grated mozzarella or cheddar cheese
3 free-range eggs, whisked
2t paprika (optional)
1t dried oregano (optional)
1. Preheat oven to 200 degrees celsius, fanbake. Place pizza stone into oven to preheat while you prepare the base.
2. Spread cauliflower, evenly, on a lined baking tray. Sprinkle with dried herbs, if using.
3. Dry roast, stirring occasionally, for about 20 minutes - to dehydrate the cauliflower. It will shrink and become golden and fragrant.
4. Remove cauliflower and transfer to a mixing bowl. Add other ingredients and mix until well combined.
5. Remove pizza stone from the oven. Carefully cover with baking paper and then scoop on the base mixture. Spread evenly using a spatula and then mould into a flat circle; about 1.5cm thick.
6. Return pizza stone to the oven for 15 minutes, or until golden and firm to touch.
Meanwhile, prepare the toppings. Amounts are approximate, it is up to personal preference.
1C pizza sauce
200-300g sliced lamb steak, pan fried in butter
100g pepperoni salami slices
2 handfuls of pitted kalamata olives
Extra grated mozzarella or cheddar
Handful of torn basil leaves, to serve.
1. Spread pizza sauce evenly over the precooked pizza base.
2. Decorate with the lamb, pepperoni, olives and feta.
3. Sprinkle with extra grated mozzarella.
4. Bake pizza in the oven for a further 20 minutes, or until pepperoni is crispy and mozzarella melted. Sprinkle with torn basil leaves.
5. Cut pizza into slices. Serve with baby rocket leaves and liberal dollops of tzatziki.
While pizza is baking, prepare the tzatziki.
1C full fat greek yoghurt
3 small cloves garlic
Juice of 1 lemon
Salt and pepper, to taste
1. Using a standard blender or a hand-held blender, blitz all ingredients together to form a smooth sauce. Pour into a jar and place on the table, ready for self-serving.