Ingredients
1 Large head (about 1kg) of cauliflower, trimmed, cut into florets.
2 eggs, lightly beaten.
1 teaspoon of dried oregano – if you can get fresh oregano then that is best – chop finely.
1/3 cup of parmesan cheese – try Zanetti sheep parmesan cheese it’s much easier on the digestive system (can be purchased from woollies).
Pinch of Celtic Sea Salt
Virgin olive oil spray.
Method
- Place cauliflower floret’s in a food processor – in 2 -3 batches blend florets until finely chopped, but still retaining some texture (like rice).
- Transfer cauliflower into a steamer and steam until cauliflower rice is just tender, drain and leave to cool. If you don’t have a steamer transfer it to a microwave safe bowl, cover and cook for 8 mins or until just tender.
- Preheat oven to 200 Celsius and line 2 pizza trays with baking paper (try and get unbleached baking paper from your health food store). Place all ingredients, into a large bowl and mix well until combined.
- Press cauliflower mixture on trays 2 x 22cm rounds each about 3-4 mm thick.
- Spray pizza bases with a little olive oil.
- Cook for 15 mins or until edges turn golden brown.
- Top with your favourite toppings and then pop back into the oven until a golden brown colour.
Cauliflower pizza base is a great alternative when you’re trying to eat a low carb Mediterranean diet. You don’t have to miss out on the foods you like, you can just make some easy and healthy swaps.