a pizza by any other name | caulipizza

this is a vehicle for cheese
this is a vehicle for cheese

This feels a little like cheating. I mean, this recipe is so easy and there are countless variations of it on the interwebs, so I feel like a bit of an impostor posting my version here. I hadn’t planned to post it here (which I will use to explain the lack of step-by-step photos) but as some of you have asked for the recipe, here it is.

In case you didn’t know it, this caulipizza is a Banting-friendly dish – it is low carb and the cheese suitably amps the fat content. If you’re after something that tastes exactly like regular pizza, this is not for you. I sympathise though – more than anything else, I miss the ‘yeastiness’ of regular pizza dough. Just not enough to want to ditch this way of life. It does help that this pizza is rather delicious.

The toppings suggested below are a product of my preferences – simple and vegetarian – but put whatever the hell you like on there, I’m not your mother.

Caulipizza – makes 3 large, thin-crust pizzas

This recipe is not labour intensive but does require a bit of time when it comes to making the base to allow the steamed cauliflower to cool (see below). It would pay to premake the base if time is an issue.

You will need

For the pizza base

  • 2 heads of cauliflower, cleaned and broken into large florets
  • 1 teaspoon garlic powder (optional)
  • ½ cup finely grated parmesan cheese
  • 2 cups shredded mozarella
  • 4 free range eggs, beaten
  • salt to taste

For the tomato sauce

  • 3 Tablespoons olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 x 400g tinned diced tomatoes (preferably roma)
  • large handful fresh basil leaves, washed and roughly chopped
  • salt to taste

For the toppings

  • ~2 teaspoons dried oregano leaves
  • 300g sliced mushrooms
  • ½ cup black olives (I prefer unpitted but make sure you warn diners)
  • 2 cups shredded mozzarella
  • 1½ capsicum, sliced (I used a mixture of green and red)
  • 1 red onion, sliced
  • 4 Tablespoons sliced jalapeños (in jar)
  • ½ cup grated parmesan cheese
  • olive oil for drizzling (I used chilli flavoured olive oil)
  • salt and pepper to taste

How to

Make base.

  1. Blitz the cauliflower in a food processor until it resembles coarse grains (not too fine).
  2. Steam for 8 minutes or until tender then allow to cool. You can use a microwave for this step but I won’t encourage it because I hate microwaves.
    You can make the tomato sauce while you wait.
  3. Preheat oven to 180°C (fan forced).
    Line three pizza trays/dishes with baking paper. Set aside.
  4. Transfer to a muslin cloth and wring out as much liquid as possible (don’t try this if it hasn’t cooled down enough to handle). This step is crucial to making a crisp base. No one wants a soggy crust. I outsource this step to the muscle in the house.
  5. In a large bowl, combine the ‘dry’ cauliflower with remaining ingredients until well mixed. The mixture will be wet and nothing like regular pizza dough but don’t worry, that’s normal.
  6. Carefully divide the base mixture onto the three lined trays. Using your hands, gently press down and outwards until you have a thin, even base. Smooth out any ragged edges. Or don’t if you’re after a more rustic look.
  7. Bake in the hot oven for approximately 12 minutes until golden and crisp.
    Allow to cool before topping. You do not need to take them off the trays if vented.

Make the tomato sauce

  1. Heat the olive oil in a deep saucepan then sauté the shallot until softened. Add garlic and cook for about a minute until the mixture is translucent.
  2. Stir in the tomatoes and reduce the heat. Allow to cook for about 10 minutes so that the tomatoes break down and the sauce thickens.
  3. Remove from heat, stir in the basil leaves and season well. Allow to cool.

Assemble the pizza

  1. Preheat oven to 190°C
  2. Smear a third of the tomato sauce evenly onto each of the prepared bases. Sprinkle some oregano over this.
  3. To each pizza base, add mushrooms and olives then top with mozzarella.
    I learnt this tip from my father – always put the ingredients that don’t really need cooking under the cheese. So if you’re using ham, for example, pop it on the tomato sauce but under the cheese.
  4. Arrange the capsicum, onion and jalapeños as you fancy followed by a sprinkling of the parmesan.
  5. Give the pizza a good drizzle of olive oil, a shake of salt and some cracked pepper.
  6. Bake for approximately 15 minutes or until toppings are done to your liking.
    I like mine golden, Mr Meow prefers shades of caramel.

My opinion is that this pizza goes best with a binge TV show session and some sparkling water. MInd you I haven’t tried it with scotch yet. If you beat me to it, let me know if it is a suitable combo.

because life isn't complete without pizza
because life isn’t complete without pizza

Share your caulipizza photos with me on Instagram and Facebook.
Tag #mGmeats @machinegunmeow 

a pizza by any other name | caulipizza

25 thoughts on “a pizza by any other name | caulipizza

    1. I think we have the same taste in friends, Rob, and this is great but mGm is mine. We could have a pizza bake off to decide the winner. But I’m only challenging you because I know I’ll win. x

      Liked by 2 people

        1. As long as you both realise that I shall have to preside over the taste testing and I am quite thorough.
          But I see no reason why we can’t all be friends – Rob, this is contingent on you bringing a fine chianti. I shall provide the 90s music. Have a great day, both of you x

          Liked by 2 people

  1. That is amazing. It looks decadent and spoiled with a rich, luxurious line up of ingredients. I would have this with cheesy nineties music (Michael Bolton, please don’t pelt me with oranges) and a newly discovered white grape juice from Germany. I just love how weird Michael’s hair looks in those YouTube tribute music videos. It reminds me of when I was in high school. Pizzas are for me, like a sacred ritual offering. I used to make them for garden parties. Once, an overtopped number never made it out of the kitchen. I caught my friends in there finishing off the last bits of topping that had fallen onto the tray. Hand, mouth, stuffed. “Traitors!” My house smelled toasty and just delicious and it was only 7.30 in the morning. It’s great to have wonderful friends who’ll do a forward roll when you need them. They’re the only kind of people I will ever share a pizza dinner with. Best wishes for your morning. x SB

    Liked by 2 people

      1. I would love to recreate it on a gluten free base. I would be scolded, though for putting everything I want on it. But it gives me an idea. I’ll work on it and you’ll definitely see the results. x

        Liked by 2 people

    1. You are the best, SB!
      I might just forsake Versailles for a 7.30am pizza party at yours. Pizza doubled over by sheer weight of toppings sounds divine and you may well just add my name to the list of traitors.
      I’m determined to share pizza with you before end of days. Of course with Michael Bolton serenading us in the background (not sure how much hair he has/will have left by then) xx

      Liked by 2 people

      1. That made me laugh so hard. I’m sure Nicolette Sheridan had something to do with the fallout. The pizza date is a must do. I am looking forward to it. (Will have sequin dress ready) x

        Liked by 2 people

    1. Yes, there’s been massive love for cauliflower lately. This recipe is HEAVY on the cheese so I’m sorry it isn’t very Dana-friendly but if you ever made it, I’m sure yours would be ACE coz that’s just how you roll 😉 xx

      Liked by 1 person

  2. Wowwww.. This is so awesome. I have always been looking for an alternative to high cheese loaded pizza.. This is looking so yummmmmm. . You made my mouth water 🍕🍕🍕🍕

    Like

    1. Thanks so much for visiting mGm, Himali. Please make yourself at home 🙂
      Now, in the interest of complete transparency, this pizza is full of cheese. But don’t let that deter you. If anything, it is a red flag to your taste buds to charge right in! x

      Like

Say g'day. Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s