Cauliflower Crust Pizza

There seems to be a fashion at the moment for pizza bases made with things other than the traditional flour and yeast. One of which is cauliflower, so I thought I'd jump on the bandwagon and try the new craze. I was very underwhelmed by this. The mixture was far too soggy and I ended up adding in flour until it became a consistency I could actually work with. It was also a bit boring. A couple of weeks later I tried a courgette crust pizza, which I'll post about in the coming weeks, which was much better. I topped my pizza with red onion, cherry tomatoes, chorizo and a Northumberland cheese.

Cauliflower Crust Pizza (from Lavender and Lovage)
(Serves 2)

340g raw cauliflower, fresh or frozen
1 large egg
50g mozzarella cheese
2 tbsp finely grated Parmesan cheese
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp garlic powder
salt
cooking spray

Pre-heat the oven to 210C. Line a baking tray with greaseproof paper.

Grate the cauliflower, or process it in a food processor; you are looking to achieve fine crumbs, but not a puree. If using frozen cauliflower, squeeze excess water out of it and crumble with your hands if possible. 

Microwave the cauliflower crumbs for 5 to 6 mins, or until soft. Place the cauliflower crumbs in to an large mixing bowl and add the egg, grated mozzarella, Parmesan, herbs, garlic powder, salt and pepper. Mix well to combine

Place the cauliflower mixture onto the prepared tray and pat out into a large circle, about 12cm in diameter and about 1cm thick. Spray the top with a little cooking spray and bake for 15 to 20 mins, or until golden brown and firm.

Remove from the oven and spread your toppings on top. Put the pizza back into the oven and bake for 10 mins until the cheese is bubbling and golden.