Gluten-free pizza crust


I found this recipe for a gluten-free healthier pizza dough in the BBC Good Food Magazine a while ago and was excited to try it out – it sounded just like the right thing when trying to avoid eating too many carbohydrates for dinner.

The recipe makes one large or several small pizzas.
1 medium cauliflower

100g ground almonds

2 eggs

Salt, pepper, oregano, spices to taste 

Heat the oven to 200C fan.

Chop the cauliflower into florets and blitz  in a food processor (small portions at a time). Place into a microwaveable bowl, cover with cling film and cook on high power for 5-6 minutes. Pour out onto a clean tea towel and leave to cool. 


Press out any liquid from the cauliflower in the tea towel.

Place into a clean bowl, add ground almonds, eggs and spices to taste. 

Place baking parchment and spoon on the cauliflower mix. Form one or more pizza bases and form a little rim around the edge to keep in the sauce later. 


Bake for 15 minutes until slightly brown. 


Top the pizza to your taste. I used tomato Passata with spices, capers, Schinkenspeck and Gouda cheese. The original recipe calls for mozzarella cheese and grilled aubergine for example. 


Enjoy 🙂

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