Recipe for Kenwood by Claire Turnbull
This recipe is so clever! Using a vegetable as the basis of a pizza. It works so much better than you might imagine and tastes really really good. Make sure you give it a go!
For the base:
- ½ head large cauliflower or 1 small
- 1 small clove garlic, crushed
- 1/3 cup grated mozzarella cheese
- 2 eggs, beaten
- 1 teaspoon dried or fresh oregano
- 2 tbsp. tomato puree or paste
- A selection of sliced vegetables of your choice e.g. tomato, capsicum, corn, courgette
- 1/3 cup of grated mozzarella cheese
- Pre-heat oven to 200°C and put a sheet of grease proof paper onto a baking tray
- Remove the stems and leaves from your cauliflower and blitz in the food processor until they resemble coarse breadcrumbs.
- Pop the cauliflower in a microwave proof bowl and cook on high for 2 minutes. Remove from the microwave, stir and pop it back in for another 2 minutes. Repeat again if required but be very careful not to burn the cauliflower. It is likely to take 6-8minutes in total depending on the power of your microwave. You are looking for the cauliflower to be soft.
- Add garlic, cheese, eggs and oregano to the cauliflower and stir through to create a dough.
- Spread the dough out evenly on the baking paper about 5mm thick. The pizza should be about 20 – 25 cm in diameter.
- Bake for 15-20 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
- Remove the crust from the oven.
- Top with tomato puree/paste and toppings (avoid adding too many heavy toppings)
- Return pizza to the oven for about 5 minutes, or until the toppings are hot and the cheese is melted.