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Cauli pizza on Lorraine

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Mark Parrott

Mark Parrott

Well-Known Member
Relationship to Diabetes
Type 2
About to show how to make a cauli base pizza on Lorraine this morning. Will be watching with interest.🙂
 
Looked ok actually. Very simple. Blitz cauli in a good processor, stock in microwave for 4 mins covered, squeeze out water, add crushed almonds, 2 eggs, season & mix together. Then flatten it out on a baking tray & shove in the oven for 20 mins. Then add your toppings and bake til cooked. Might try this tonight.
 
Let us know what its like, my OH hates cauliflower!
 
They say it doesn't taste of cauliflower. We will find out.🙂
 
As long as the cauli is FRESH it won't taste of it.

If however it ain't .......
 
I thought the little tubs of shredded cauli from Tesco tasted very strong and cauli like to use instead of rice.
 
Didn't do it in the end. Got unintentionally drunk & ended up just cooking sausages.😳 Will try it tonight though.
 
Didn't see it but that sounds like a variation of almond pancakes. Rice flour and 2 eggs, plus a bit of water. Mix and pour as pancakes. Worked well. Sounds like this is just adding cauliflower.
Teadance
 
Well, just had it & it was gorgeous! Made the base as thin as possible as I've always preferred thin bases. Texture nothing like a proper base but still very tasty.
 

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I fancy it - I love cauli (or brocc) cheese and that's basically what it is.

Please tell us how to actually make the base, please Mark. Is it just cauli mash, or what?

Amigo - don't buy it pregrated - you can grate Frozen cauli just thawed a tad, if you only want a couple of florets.
 
It's the flower power pizza basically (Hemsley and Hemsley) and it's lovely, doesn't smell or taste like cauliflower and has no impact on my blood sugar at all. I also use the base mix to make a sort of bread substitute but I add chilli and garlic 🙂
 
trophywench said:
I fancy it - I love cauli (or brocc) cheese and that's basically what it is.

Please tell us how to actually make the base, please Mark. Is it just cauli mash, or what?

Amigo - don't buy it pregrated - you can grate Frozen cauli just thawed a tad, if you only want a couple of florets.
Click to expand...
It's very easy. I used 2 small fresh caulis as I couldn't find a big one. Blitz them in a food processor til it's like cous cous. Place in a bowl covered in clingfilm. Do not pierce film. Place in microwave on full for 5 mins. Pour cauli into a clean teatowel and squeeze as much water out as you can. Place cauli in a mixing bowl, add 100g of crushed almonds, 2 eggs and plenty of seasoning and mix together. Then place on a baking sheet and flatten out. Stuck in oven in 200c or gas 6 for 20 mins until edges are crispy. Allow to cool, add toppings and bake in oven on high until done.
 
Does it stay together ok? I suppose the eggs bind it well but I have visions of it crumbling apart as you lift a slice.
Do you mean 'ground almonds' Mark?
 
Amigo said:
Does it stay together ok? I suppose the eggs bind it well but I have visions of it crumbling apart as you lift a slice.
Do you mean 'ground almonds' Mark?
Click to expand...
Yes, I did mean ground almonds.🙂 the base does stay together but don't attempt to lift a slice. This is knife & fork territory.
 
What would happen if you didn't cover the cauli in cling? Surely the steam would escape and it wouldn't need so much draining? - or does it not cook properly unless the steam is contained?

Answers on a postcard ....... (because I have never ever microwaved cauli)
 
trophywench said:
What would happen if you didn't cover the cauli in cling? Surely the steam would escape and it wouldn't need so much draining? - or does it not cook properly unless the steam is contained?

Answers on a postcard ....... (because I have never ever microwaved cauli)
Click to expand...
the simple answer is no idea. You would've thought that sealing the cauli would cause more water. But I just followed the instructions.:D
 
I'd hazard a guess that the cauli drying out would be the reason. Generally in a microwave (not that I ever cook in one! ;-) you need moisture to stop things hardening. Ever re-heated a lasagne in a microwave? The pasta that isn't surrounded by moisture goes nasty.

I'm going to try this at the weekend. Good find!
 
I have found another pizza base recipe online that uses ground flax seeds. Apparently it can be picked up without falling apart. Must give that one a go next.
 
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