Cauliflower Crust Pizza with Avocado, Crème Fraîche and Herb Oil
Friday lunch times are my probably my favourite day of the week. Since January I've been lucky enough to get one day off a week to work on the blog, which I am absolutely loving. At lunch times I'm either tucking into something yummy I cooked up and photographed for the blog that morning, or cooking up a speedy tried and tested favourite.
Today I had some left over cauliflower rice in the fridge so decided to make a mini cauliflower pizza but without the usual tomato and cheese toppings. I'm experimenting with lots of cauliflower pizza recipes at the moment so I can bring you a run down of the best, this one is so damn delicious it is definitely going to make the final cut!
Cauliflower Crust Pizza with Avocado, Creme Fraiche and Herb Oil
Makes 1 small pizza
Crust recipe adapted from
I've adapted her recipe to make a small one person pizza. Take note to wring the cauliflower out
well. Use ready grated mozarella for this one, not the best quality but fresh mozzarella adds too much moisture. Oh and don't forget to spray/brush the parchment with oil!!
1/2 small cauliflower - about 1 - 1/2 cups when processed
1/4 cup grated mozarella cheese
1 small egg
1tbsp rice flour
small pinch dried oregano
1 small avocado
small handful of cherry tomatoes
herb oil, or chopped fresh herbs and olive oil
Preheat the oven to 240
˚C and pop a pizza stone or baking tray in to heat up.
Chop the florets off the cauliflower and throw into a food processor. Blitz up until you have fine cauliflower "rice". Pop in a microwave container and microwave for 4 minutes on high until soft. Leave the cauliflower to cool and then pop in a tea towel and wring out as much water as you possibly can. Pop the cauliflower into a bowl, add the mozarella, egg, rice flour and oregano and some salt and pepper. Mix together, if it is still quite wet add a bit more rice flour until the mixture holds together.
Place a piece of parchment on the worktop, spray with oil. Dump the cauliflower mixture out and shape into a small circle about 1/3cm thick. Pop into the oven and cook for 10-15 minutes until firm and golden brown. Remove and leave to cool a little bit.
Slice the avocado and squeeze over some lemon juice. Make herb oil using
, (I used a mixture of parsley and coriander in this one) or if you don't have time just use chopped fresh herbs and olive oil. Spread some c
rème fraîche onto the pizza, top with the avocado slices and cherry tomatoes. Drizzle over the herb oil, or sprinkle with chopped herbs and good quality olive oil. Season with flaky sea salt and black pepper. YUM!