** Prep time: 60 minutes
** Serves: 4 people
2 Cups of Grated Mozzarella Cheese
1 Cup of Grated Cauliflower
1 tsp of Oregano
1/2 Cup of Almond Meal
1/2 kg of Tomatoes
1/4 Cup of Dried Rosemary
Toppings of Your Choice
Salt to taste
- Preheat your oven to 250°C for 15 minutes.
- Grate the Cauliflower into tiny shreds and pop it into the freezer for 15 minutes.
- Once your cauliflower is frozen, empty it out onto a thin cloth, tie it up and hold up tight so that you filter out all the water.
- To create the base, add the almond meal and 1/4 cup of the cheese. Make sure to top this off with lots of rosemary and the tsp of oregano in order to mask the taste of the cauliflower. Mix well so that the flavour spreads and the consistency of the different ingredients form a dough like texture.
- Grease your baking tray with some olive oil.
- Divide your dough into the amount of pizzas you would like to make and then make round dough balls out of it.
- Flatten one dough ball onto your greased up baking tray. Keep flattening it out onto the tray till its thin enough (as shown in the picture above). Pop the tray into the preheated oven for 45 minutes.
- While the crust is in the oven, make your tomato sauce and chop the toppings in order to save time.
- 45 minutes of baking later, take the crust out of the oven and make your pizza:
- Spread the tomato gravy onto your crust and lay your toppings over it.
- Sprinkle the mozzarella cheese over your pizza and pop it into the oven for another 7 minutes.
- Cut the tomatoes into quarters and boil them.
- Grind the tomatoes into a puree and reboil it while adding 1 tsp of sugar, 1 tsp of oregano and 1 clove of grated garlic.
- Add salt to taste.
- To avoid the crust from slightly sticking to the pan, use a baking sheet.
- In order to save time, you may make a rectangular shaped pizza that is the size of the baking tray.
- Make sure your slices of crust is not too thick or too thin- the dynamic of the baking would completely change.