A wonderful flourless gluten free, low carb, paleo pizza base recipe. It tastes amazing, holds together great and looks fantastic. No crazy flours or gums used, just wholesome and unprocessed ingredients you can find in your pantry. The best thing (apart from the taste!) is that it is 100% gluten free! I lead a pretty active live, but as a vegetarian I have to think wisely about getting enough protein without overdoing the carbohydrates. There is an idea that gluten free food isn’t tasty (nonsense)! Often, the general idea of feeding a vegetarian is to give them a massive bowl of pasta, risotto (damn you, mushroom risotto) or a meal of the trimmings with meat removed. This doesn’t lead to a balanced diet, so I actively seek recipes that reduce the carbohydrates and up the protein. This is a great alternative to the usual pizza base as it has next to no carbs, is gluten free has added protein and tastes great!
I adapted the pizza base recipe from the cookbook of some of my favorite bloggers, Green Kitchen Stories. Thanks for a fantastic recipe! Makes 2 12″ pizzas, can easily be halved or doubled.
- Florets from 2 Small – Medium Cauliflowers
- 4 Eggs
- 160g Whole or Ground Almonds (I coarsely ground my own to give a good texture)
- 2 tbsp Oregano, dried or fresh
- Salt and Pepper
- Heat the oven to 200 degrees C.
- Add your cauliflower florets to a blender and blend until it has the texture of large couscous or small rice grains. Add to a large mixing bowl.
- Grind your almonds, if required, and add to the cauliflower mixture along with the oregano, salt and pepper to taste.
- Whisk the eggs separately, then fold into the cauliflower, mixing well.
- Place 2 pieces of baking parchment onto 2 baking trays, divide the mixture in two and spoon onto the parchment.
- Shape the cauliflower into pizza bases, flattening the middle to around 2mm with slightly raised edges.
- Bake in the oven for around 25 minutes or until they are golden brown.
- Meanwhile prepare your toppings. Once your bases are cooked, add your toppings and bake for a further 10 minutes, or until the topping are cooked.
- We used Jack’s fresh tomato sauce, Camembert, sage and rosemary on one, and halloumi, fresh rocket and basil on the other.
Jack’s Super Simple Tomato Pizza Sauce
- 1tbsp extra virgin olive oil
- 2 cloves garlic
- 1 small red onion
- Good pinch dried oregano
- 4-5 fresh tomatoes
- Small handful washed capers
- 1tbsp tomato puree
- 1tbsp water
- Salt & pepper
- Heat the oil in a medium saucepan.
- Finely chop the onion and garlic and add to the pan. Stir until translucent, about 3-4 minutes.
- Dice the tomatoes and add to the pan, along with the rest of the ingredients.
- Cook for a further 5 minutes until reduced down. Check seasoning and serve.