AuthorKate DavidsonCategory, DifficultyIntermediate

Love pizza but need to cut gluten? This wholefood cauliflower and hemp pizza is something for the whole family.

Yields2 Servings
Prep Time30 minsCook Time35 minsTotal Time1 hr 5 mins

BASE
 400 g cauliflower
 1 egg
 ½ tsp dried oregano
 ¼ tsp sea salt
 ½ tsp omeganz™ Olive Oil
 ¼ cup new hemisphere™ Hemp Seed Hulled
 ¼ cup new hemisphere™ Hemp Seed Flour
TOPPINGS
 1 tbsp omeganz™ Olive Oil
 2 cloves garlic
 4 tbsp tomato paste
 3 cups mozarella cheese, grated
 2 tomatoes
 handful fresh basil

1

Preheat oven to 200 degrees Celsius Fan Bake. Line an oven tray with non-stick baking paper.

2

Discard outside of cauliflower head and cut up into smallish cauliflower florets. Place in a food processor and blend until resembles a fine powder. Bring cauliflower rice to the boil in a medium saucepan then reduce to a simmer for approximately 7 minutes. Drain in a sieve with running cold water to cool.

3

Either: place the cooked cauliflower rice in the centre of an old tea towel, lift up the sides of the tea towel to twist the top and squeeze the excess water out OR use a nut milk bag. Squeeze for a few minutes as you want the rice to be dry in texture.

4

Place the cauliflower rice in a large mixing bowl. Whisk the egg and add to the rice along with the rest of the ingredients. Combine well.

5

Split the mixture and shape into two pizza bases on the lined oven tray.

6

Bake for 15 minutes or until the edges are golden brown.

7

Prepare the toppings: combine crushed garlic and omeganz™ Olive Oil, and slice tomatoes.

8

Once bases are cooked, remove from oven and spread the garlic and olive oil mixture evenly between the two bases. Add tomato paste then mozzarella cheese and finally placing the sliced tomatoes on top.

9

Bake for 10 minutes. Remove and top with fresh basil. ENJOY!

Inspired by: https://healthyalways.co.nz/blog/2017/3/23/cauliflower-pizza-base and https://sallysbakingaddiction.com/classic-margherita-pizza/ 

Ingredients

BASE
 400 g cauliflower
 1 egg
 ½ tsp dried oregano
 ¼ tsp sea salt
 ½ tsp omeganz™ Olive Oil
 ¼ cup new hemisphere™ Hemp Seed Hulled
 ¼ cup new hemisphere™ Hemp Seed Flour
TOPPINGS
 1 tbsp omeganz™ Olive Oil
 2 cloves garlic
 4 tbsp tomato paste
 3 cups mozarella cheese, grated
 2 tomatoes
 handful fresh basil

Directions

1

Preheat oven to 200 degrees Celsius Fan Bake. Line an oven tray with non-stick baking paper.

2

Discard outside of cauliflower head and cut up into smallish cauliflower florets. Place in a food processor and blend until resembles a fine powder. Bring cauliflower rice to the boil in a medium saucepan then reduce to a simmer for approximately 7 minutes. Drain in a sieve with running cold water to cool.

3

Either: place the cooked cauliflower rice in the centre of an old tea towel, lift up the sides of the tea towel to twist the top and squeeze the excess water out OR use a nut milk bag. Squeeze for a few minutes as you want the rice to be dry in texture.

4

Place the cauliflower rice in a large mixing bowl. Whisk the egg and add to the rice along with the rest of the ingredients. Combine well.

5

Split the mixture and shape into two pizza bases on the lined oven tray.

6

Bake for 15 minutes or until the edges are golden brown.

7

Prepare the toppings: combine crushed garlic and omeganz™ Olive Oil, and slice tomatoes.

8

Once bases are cooked, remove from oven and spread the garlic and olive oil mixture evenly between the two bases. Add tomato paste then mozzarella cheese and finally placing the sliced tomatoes on top.

9

Bake for 10 minutes. Remove and top with fresh basil. ENJOY!

Hemp Seed Pizza