‘Tis no secret here at MamaBake HQ that we are a touch enamoured with cauliflower. Truly, it seems there is nothing that you cannot transform this vegetable into!
My pre-schooler has been obsessed with having pizza for lunch lately, and the aroma of the delicious, gluten filled bases cooking in the oven was tormenting me (I’m a coeliac!). Something had to be done!
This Cauliflower Pizza Focaccia recipe is like pizza but a little bread-ier. If grain free & low carb are not important to you, then go ahead and add half a cup of gluten free (or regular) breadcrumbs to the mix. Otherwise, straight cheese and cauli works a treat!
I made this in a square cake tin measuring 20cm x 20cm. If you wanted a thinner focaccia, use a bigger, rectangular tray or baking dish.
Toppings are completely up to you! I went for straight tomato, Parmesan and olive, but would have loaded it up with anchovies if I’d had them. Kiddos will love the classic ham and pineapple version, or, you could go nuts with marinated chicken, pumpkin and fresh rocket (oh my, yummy!)
I’ve played around with the garlic in the recipe; once using it raw and once sauteing it before adding to the mix. Personally, I find the raw garlic a little overwhelming and it really does stink up the joint, so prefer to tone down the flavour by cooking the garlic briefly first.
Great for lunch or a light dinner, this keeps in an airtight container for around 3 days. It will taste better if you re-heat it in the oven before serving, as it does go a little soft when stored.
(makes one 20cm x 20cm square focaccia)
4 cups of riced cauliflower – cooked* (approximately one head of cauliflower)
1 1/2 cups grated cheese (cheddar or Mozzarella)
1 cup grated parmesan (plus extra for topping)
1/2 cup gluten free or regular breadcrumbs (optional)
1 tsp dry oregano
1 tsp dry basil
2 cloves of garlic – minced and sauteed in a little oil then drained
salt to taste
Pre-heat your oven to around 210 degrees C
Combine riced and cooked cauliflower in a large bowl.
Add the cheese, herbs, eggs and breadcrumbs (if using), salt to taste and mix well.
Add cooked garlic and mix well.
Line the base and sides of your baking tray and pour in the mix.
Smooth out the top as much as you can, using a knife.
Bake for around 15 minutes.
Remove and spread with tomato paste or pizza sauce and add the toppings of your choice.
Return to the oven and cook for approximately another 20 to 30 minutes or until the focaccia is firm and the toppings golden.
More cauliflower recipes (some may be member recipes):