Nadia Sawalha's gluten-free pizza
Nadia's serving up a delicious takeaway classic and giving it quite the free-from make-over with her gluten-free pizza!
Ingredients
For the base:
750g cauliflower100g ground almonds2 eggs, beaten½ tbsp (7.5ml) olive oilPinch sea saltFreshly ground black pepper
For the topping:
1 tbsp olive oil2 cloves garlic, chopped1 tbsp tomato puree400g can chopped tomatoes
Example toppings:
Nadia’s favourite:Sliced mozzarellaSalami slices
Lorraine’s favourite:Goat’s cheeseCaramelised red onionsRocket
Other toppings:
Pitted olivesSliced peppersSliced mushroomsFresh Basil
Method:
Preheat the oven to 200C/gas 6.
For the base:
Remove the leaves from the cauliflower and cut the florets into chunks. Then put half into a processor and blitz until it looks like rice. Then repeat with the remaining cauliflower.
Put the cauliflower in a bowl and cover with cling film and microwave for 4-5 minutes or until softened. Then put the cauliflower on a clean tea towel, cool slightly and squeeze as much liquid out as you can to prevent the pizza base being soggy.
Mix the cauliflower in a bowl with the almonds, eggs, oil and salt and pepper. Then pile the mixture on to a well greased baking tray and using your hands spread out into a circle, or make 4 smaller pizza’s placing on separate greased trays. Bake for 25 mins or until golden and crispy around the edge.
For the topping:
Heat the oil in a heavy based pan and fry the garlic until softened. Add the tomato puree and fry for a few seconds. Then pour in the can of tomatoes and season well. Bring to the boil, then simmer for 20 minutes until reduced and thickened.
Spread the tomato sauce topping on the cooked cauliflower base. Top with Nadia’s favourite; salami and sliced mozzarella, or topping of your choice.
Bake for a further 10 minutes or until the cheese has melted
Allow to cool slightly. Carefully remove the pizza from the baking tray, it will be more fragile than a regular pizza base. Slice, and use a fish slice to serve.
For best results eat with a knife and fork!
Tip: For a tasty twist add 1tbsp oregano to the blitzed cauliflower, before adding the other ingredients