Garden Fresh recipe: Cauliflower pizza bread

Garden Fresh Recipes with Ian Leatt

A healthy alternative ideal for gluten free diets. It may take a few tries before you get the crust the way you like it best, so alternate the ingredient amounts if you need.

Ingredients for the base:

• 1 head of cauliflower, chopped into smaller pieces 
• 2 eggs
• 2 to 3 cloves fresh garlic, chopped
• Salt and pepper to taste
• 2 tsp hot pepper flakes (optional)

Cut cauliflower into small chunks and add to a food processor or blender, blending it into very fine pieces. Add in the eggs and spices and blend once more. You should have a relatively thick mixture that will spoon out of the blender or pour slowly. If it’s too thin, you can add cornstarch. If it’s too thick, add another egg. 

Place mixture into the bottom of a sprayed pizza pan and push it out to the edges as you would pizza dough. If you prefer a thicker base, you can use a pie plate or deeper baking tin. Bake in the oven at 325 F for 30 to 60 minutes until it is cooked through. Cooking time will depend on the size and thickness of your “crust.” You can tell it is cooked if it has started to brown, and is not sticky to touch in the centre.

Remove from the oven and let the base cool while you prepare your toppings.

Topping ingredients:

• 1 cup jalapeno white cheddar cheese, grated
• 1 small tomato, cut into thin slices
• 1 green pepper, cut into thin slices
• 1 green onion, chopped
• olives (optional)

You can use plain cheese and make cheese bread, or add your favourite pizza toppings with cheese. Place the pan back in the oven once your toppings have been added and broil for 10-15 minutes until the cheese is melted and slightly golden. Remove, let cool for five minutes, cut and serve. I love adding chopped zucchini to the base when we make garlic cheese “bread.” Yum!

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