Cook Time: 25 mins
Prep Time: 25mins
1 cauliflower head
½ cup shredded mozzarella cheese
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon pink Himalayan rock salt
½ teaspoon garlic powder
1 large egg
Pure 100% Tomato Paste
Preheat oven to 260˚C.
Wash the cauliflower and remove the leaves and stem.
Break apart cauliflower florets into small pieces.
Transfer pieces into a food processor and using a sharp blade attachment, to finely dice the cauliflower into a fine rice-like texture, this process can also be achieved by shredding it on a handheld grater.
Once finely riced, transfer to a large bowl and microwave for 4 minutes. Allow cooling for a few minutes.
Transfer warm cauliflower to a clean tea-towel and wring out as much liquid as possible.
Place drained cauliflower into a large bowl and mix in mozzarella, oregano, basil, salt, garlic powder, and one large egg.
Mix thoroughly using a spatula.
Line a baking tray or circular pizza tray with baking paper.
Place cauliflower mixture in the middle. Spread out the mixture and form a circle out of the cauliflower mixture, maintaining an even thickness throughout.
Bake in the oven for 15 minutes, or until the crust has become golden brown in the centre and on the edges.
Spread a decent amount of tomato paste onto the cauliflower base, top with desired toppings.
Bake for another 5 minutes, or until the cheese has fully melted.
Recipe inspired by; https://tasty.co/
You can find my Roddo's Rules video where I make delicious cauli pizza here.
Rod Bucton caugh the outdoor adventure bug at a young age while growing up on his family's farm near Port Macquarie NSW. This now includes surfing, mountain biking, skateboarding, ocean paddling and trail running. After recovering from Lyme-like disease Rod has reshaped his life with a focus on achieving optimal health and fitness with an unconventional approach to food and exercise.
Rod now coaches middle aged women to do the same preparing them for a life of bucket list adventures.