Grain-free cauliflower ‘pizza’ with chard and olives
- June 2016
- Serves 2
- Hands-on time 40 min, oven time 35 min, plus chilling
Trade in the takeaway for Zita Steyn’s gluten-free, grain-free and guilt-free pizza recipe – made from scratch, it’s a dinner that’s sure to impress.
- 26.6g (5.4g saturated)
- 21.9g (15.5g sugars)
For the base
- 1 medium cauliflower, florets only
- 1 medium free-range egg, lightly beaten
- 1 tsp dried mixed Italian herbs, such as oregano, marjoram, basil
- 20g ground almonds
- 20g parmesan, or vegetarian alternative, finely grated (optional)
For the topping
- Extra-virgin olive oil for frying
- ½ medium red onion, cut in half through the core, sliced
- 130g cherry tomatoes, halved
- 300g medium-large vine tomatoes (about 3-4), halved
- 1 large garlic clove, crushed
- 70g chard, chopped into small bite-size pieces (chop stalks separately if thick)
- Small handful pitted kalamata olives
- Crumbly goat’s cheese and chilli olive oil to serve (optional)
- Heat the oven to 220°C/200°C fan/gas 7 and put in a pizza stone or heavy, flat baking tray to heat up. Whizz the cauliflower florets in a food processor until they resemble couscous, then steam in a sieve or steamer over a small amount of simmering water until tender (about 15 minutes). Set aside to cool completely.
- Lay 2 layers of muslin or a clean J-cloth over a bowl. Spoon in the cauliflower, wrap in the cloth and squeeze out all the liquid. You should end up with 200g cauliflower ‘flour’.
- In a mixing bowl, combine the cauli-flour and the remaining base ingredients with a pinch of salt and pepper.Using your hands, press the dough onto a large piece of oiled baking paper, to about 5mm thick. Slide the paper onto the hot pizza stone or baking tray in the oven and bake for 10 minutes. Remove from the oven, flip over and peel off the paper. Bake for another 5 minutes or until the base is golden and crisp around the edge.
- Meanwhile, make the topping. Heat a glug of oil in a medium pan over a low-medium heat. Gently cook the onion with a pinch of salt and pepper. Once translucent, turn up the heat to medium and add the tomatoes. When the tomatoes start to soften, add the garlic and cook for another 2-3 minutes. Add the chard and cook until wilted. Stir in the olives, then remove the pan from the heat and keep warm.
- Allow the cooked base to stand for a few minutes, then top with the chard mixture. Sprinkle on some crumbly cheese and chilli oil, if using, then serve.
The steamed cauliflower takes a long time to cool, so if it’s more convenient, prepare the cauli-flour 24 hours in advance and keep chilled until ready to continue with the recipe.
Make the topping up to a day ahead and keep it covered in the fridge (step 4).
A light, dry Italian white such as pecorino or lugana works with the bright tomato flavour of this dish.
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