{Cauliflower pizza base with blue cheese, pear and walnuts}

This is the best invention ever! Especially if
you are following a gluten-free diet. Who
would have thought you could make a pizza
base out of a vegetable, yet it’s so delicious
that you won’t think twice about wishing you
made it with flour and yeast. And yes, you
can pick it up just like a real pizza!
Serves 2 | Prep 30 mins | Cook 30 mins
For the cauliflower base:
1 medium cauliflower head
50g grated vegetarian mozzarella cheese
1 free-range egg, beaten
garlic granules
sea salt and pepper, to taste
olive oil, mild
For the topping:
1 pear, thinly sliced
50g vegetarian blue cheese, crumbled
20g walnuts
20g grated vegetarian mozzarella cheese
rocket leaves, to garnish
1 Preheat the oven to 200C/fan 180C/gas 6
and line a baking tray with parchment paper.
2 Wash and thoroughly dry the cauliflower.
Cut off the florets – you don’t need much
stem. Pulse in your food processor for about
30 seconds, until you get powdery snowlike
cauliflower. Place the cauliflower in a
microwave-safe bowl, cover, microwave for
4 minutes or steam. When cooked, place on
to a clean tea towel and allow to cool.
3 Now wrap up the cauliflower in the tea
towel and wring out all the liquid. Place
the cauliflower into a bowl. Add the 50g of
grated mozzarella cheese. Beat the egg,
season generously with sea salt, white
pepper and garlic granules. Pour on to the
cauliflower mixture and combine well.
4 Now use your hands to form the ‘dough’
into a crust on the parchment paper (aim for
about 20–25cm). Pat it down thoroughly so
it’s tightly formed together – don’t make it
too thick or thin. Bake for 20 minutes, until it
starts to turn golden brown.
5 Remove from the oven. Leave the base to
cool for 5–10 minutes, then carefully turn it
over and place back on the tray. Drizzle
a little olive oil and sea salt on the base,
then top with the pear, blue cheese and
walnuts. Season with a little black pepper
and olive oil. Top with the 20g of grated
mozzarella cheese and bake in the oven for
8–10 minutes, until the cheese has melted.
Garnish with rocket and serve.
n Per ser ving 430 cals, fat 30g, sat fat 12g,
carbs 17g, sugars 13.5g, protein 23g, salt 2.7g,
fibre 6.5g
Recipe adapted from My
Relationship with Food by Lisa
Roukin (Spiffing Covers, £22).
Photography by David Munns,
styling by Emily Kydd.
www.myrelationshipwithfood.com