Makes 4 small pizzas or 1 large one
Ingredients
For the crusts
- 1 medium-size cauliflower, grated
- 100g goat’s cream cheese
- 1 egg
- Salt and black pepper
For the tomato sauce
- Olive oil
- 1 onion, chopped
- 3-4 garlic cloves, minced
- 400g can of chopped tomatoes
- A handful of fresh basil, chopped
- A pinch of dried chilli flakes
- Salt and black pepper
Method
- Preheat oven to 200C/400F/gas mark 6 and line a baking tray with baking parchment.
- To make the crust, add the cauliflower to a pot of boiling water and boil for 5 minutes. Drain, then wrap in a teatowel and squeeze out any excess water.
- In a bowl, mix the grated cauliflower with the cream cheese and egg, and season.
- Divide the cauliflower mix into four portions and, using your hands, shape the crusts on the sheet. They should be about 1-1½cm thick. Bake for about 30-35 minutes, or until firm and golden.
- While the crusts are baking, heat the oil in a frying pan. Add the onion and sauté for a few minutes. Add the garlic and stir briefly, then add the rest of the ingredients. Simmer for about 20 minutes, stirring every few minutes.
- When the crusts are done, add a spoonful of tomato sauce to each and spread evenly. Add toppings as desired, plus grated cheese.
- Bake the pizzas for about 10 minutes at 220C/450F/gas mark 8, until the cheese is golden.