What’s better than pizza? Gluten free and low carb pizza of course. As a self-proclaimed pizza queen and gluten-intolerant poor soul, I have had massive struggles with my love for pizza and let’s face it, most gluten-free pizza bases are dry and really loaded with some unnecessary starch and nasties. This is my second attempt at a cauli base after steaming some cauli and realizing: I ain’t eating that! I don’t like bland food. Blame my African roots. This pizza is quick to make and oh so yummy.
Ingredients: Serves 2
1 Head of cauli (steamed and chopped)
1 Tablespoon dried sweet basil
Handful of fresh parsley
Roast chicken breast
Cheese of your choice OR Mashed avocado for a paleo option
2 Tablespoons of tomato paste
1 Half red Onion (sliced)
two handfuls of baby spinach
1 Teaspoon flax powder
Method: 50 Minutes (10 Minutes preparation and 40 minutes baking time)
Mash the steamed cauli or blitz it in a blender/food processor. Once done, put it in a dish cloth and squeeze out as much water as possible. To that, add the egg, flax powder, salt to taste and basil. Mix thoroughly with your hands and then place onto a greased baking tray in your desired shape and thickness.
Bake the base for 30 Minutes. Remove from the oven and allow to cool while you chop the chicken, grate the cheese, tear the parsley, mash the avo and whatever else you would like to put on your pizza. Spread the tomato paste on the base. Add the toppings and then place under the grill for 10 minutes. Do not worry about putting on a lot of baby spinach leaves, as they will get considerably smaller in the cooking process. Don’t burn your cheese like I did with mine lol.