Sunday nights call for indulgence foods and a good movie, but you can still keep it healthy (and fun to make) by making your pizza base out of cauliflower instead of refined flour. I call this recipe ‘perfect’ because most other cauliflower pizza bases I’ve tried end up being a little soggy, but I finally nailed the recipe and have been making it this way ever since. You can top it with whatever you want—and in fact, I encourage you to experiment!
Preheat your over to 180 degrees Celsius.
Use a food processor or high-quality blender to process your cauliflower until it is a thick paste.
Pour into a large piece of cheesecloth, collect the edges to form a bag, and squeeze over a bowl. Removing as much water as possible is the key to not having a soggy base, so be sure to take the time to squeeze as much as you can out of the cauliflower.
Pour the crumbly, damp mixture into a clean bowl and add the egg, cheese, oregano, and psyllium. Use your hands to combine well, and season with salt and pepper.
Spread evenly into the shape of a pizza base on greaseproof paper, transfer to a roasting tray, and cook for 20-30 minutes or until edges begin to brown and the centre is firm.
Very carefully (you may want to use a couple of spatulas) flip the base, and return the tray to the oven to cook for another 10 minutes.
Remove from the oven and top with the tomato paste, pumpkin, capsicum, and olives. Return to the oven for 5-10 minutes or until the vegetables are soft.
Add the feta, and cook for a final five minutes. You may even like to finish it under the grill for a minute or two.
Remove from the oven, sprinkle over the chilli flakes, and top with the fresh spinach.
Slice into eight pieces, and enjoy!
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