Fuel Friday

β€œCauliflower pizza”

How good is it that cauliflower can be a pizza!! πŸ•πŸ•πŸ•
This is a little time consuming and labour intensive but TOTALLY worth the effort 🀩
If you have left over roast veges or meat in the fridge, you can pop them on a pizza the next night and the only effort is the base. I used fresh grated mozzarella, roast veges & chicken on one pizza and mozzarella, zoodles, red onion and garlic prawns on the other 🀀
You will need πŸ‘‡πŸ»
πŸ”Ί1 x whole head of a cauliflower
πŸ”Ί1/3 cup mashed goats feta
πŸ”Ί1 egg
πŸ”ΊS + P
πŸ”ΊItalian herbs to taste

This will make 2 pizza's. Recipe can be doubled or tripled πŸ‘­πŸ‘¬πŸ‘«
My children wont eat this you say? I totally get it, having very fussy eaters myself πŸ™„
I just used normal pre purchased pizza bases for the kids and they help me decorate the pizza's with the toppings they liked. A win, win for everyone πŸ™Œ
πŸ”ΊPreheat the oven to 200 degrees
πŸ”ΊFill a large pot over medium heat with an inch of water
πŸ”ΊFit a steamer basket into the pot, then pour the raw cauliflower into the steamer basket
πŸ”ΊBring the water to a boil and cover the pot, steaming the cauliflower until it is very tender and can be pierced with a fork
πŸ”ΊPour freshly steamed, cauliflower into a large food processor or thermomix
πŸ”ΊProcess until a rice-like texture is created. You may need to do a few batches
πŸ”ΊTransfer the "rice" to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! (Be careful if your cauliflower is still hot-- you may want to let it cool before handling.) πŸ”ΊA lot of extra liquid will be released, which will leave you with a nice and dry pizza crust
πŸ”ΊIn a large bowl, mix up the squeezed-out rice, egg, goat cheese, and spices. Mix well with your hands.
πŸ”ΊPress the dough out onto a baking sheet lined with baking paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about 1/4" to 1/2" thick, and make the edges a little higher for a "crust" effect, if you like. You can put a 2nd piece of baking paper on top and roll it out with a pin if you like
πŸ”ΊBake for 30-35 minutes at 200 degrees, until dry and golden. Use the baking paper to flip the crust over, and bake again until the other side is nice and dry, about 10 to 15 more minutes
πŸ”ΊAdd your favorite pizza toppings to the crust, such as sauce and cheese, then return the pizza to the oven. Bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Slice and serve warm.
Enjoy πŸ˜‰