Gluten-free cauliflower and almond crust pizza

If one of your kids has coeliac disease they won't have to miss out on fantastic doughy treats thanks to this helpful cauliflower recipe. Once you’ve had a go at this pizza recipe you’ll realise it’s really easy. As well as being gluten-free, the cauliflower and almond pizza is super tasty and an interesting twist on the old staple – so it’ll impress little and big kids alike. Loaded with goodness without compromising on flavour, it’s a fun one to get your kids involved in.

Prep time: 15 minutes

Cooking time: 45 minutes

Serves 4 / 1 large pizza

 

Ingredients

Pizza base

1 cauliflower, leaves and stalk removed

100g ground almonds

2 eggs, beaten

1 tbsp dried oregano

For the topping

1 bunch asparagus, lightly steamed

227g tinned chopped tomatoes

1 tbsp tomato purée

1 garlic clove, crushed

1 courgette, thinly sliced

2 tbsp olive oil, plus extra for greasing

Small handful of bunch basil, leaves only

125g fresh mozzarella, drained

25g Parmesan cheese (or vegetarian alternative), grated, plus extra to serve

A few pinches of chili flakes (optional)

2 tbsp green pesto sauce

 

Gluten-free cauliflower and almond crust pizza

Preparation

Preheat the oven to 200°C / 400°F / Gas mark 6.

Cut the cauliflower into chunks, then use a food processor to blitz half of the cauliflower until finely chopped and grainy in texture.

Transfer to a bowl and repeat with the remaining half.

Tip all the cauliflower into a bowl, cover with clingfilm and microwave on ‘high’ for 5 to 6 minutes until soft.

Tip onto a clean tea towel to air and cool.

Once cool enough to handle, scrunch up the tea towel and squeeze the excess liquid from the cauliflower, then transfer back to the bowl (making sure there isn’t any liquid inside it).

Stir in the ground almonds, egg, oregano and a generous amount of sea salt and pepper.

Line a baking tray with greaseproof paper and pour on some olive oil.

Tip the cauliflower into the centre of the tray, then use a spoon and your hands to spread it out into a round pizza shape (about 30cm in diameter).

Use your fingers to pinch a crust at the edges. Bake for 15-18 minutes until golden brown and starting to crisp a little at the edges.

Meanwhile, bring a saucepan of water to the boil with a steamer placed over it and lightly steam the asparagus. You want it to have bite so make sure you check it with a fork to ensure there is resistance. Once it’s ready, remove the asparagus from the heat, drain and set aside on a plate.

Once the cauliflower base is cooked, set aside to cool and get cracking on the sauce.

Making the sauce

Blitz the tinned tomatoes, tomato purée, garlic and some seasoning together until smooth. Transfer to a saucepan, bring to a simmer and cook gently on a low heat for 10 minutes until it thickens.

In a non-stick pan, with a little olive oil, cook the courgettes for about five minutes until they are soft and have taken on colour then set aside.

Tear half the basil leaves and stir through the sauce.

Turn the oven up to 240°C / 475°F / Gas mark 9.

Spread the tomato sauce over the pizza base, tear the mozzarella over, sprinkle over the Parmesan cheese then arrange the toppings and pop it back in to the oven for 10-12 minutes.

Before serving, shave over a little more cheese, scatter with the remaining basil leaves and drizzle with green pesto sauce. Slice it up and serve it.

Your very fancy pizza is complete! Serve your little ones a couple of slices alongside some sweet potato chips and they’ve got the perfect healthy version of their favourite takeaway treat!