The other great thing you can do with this cauliflower couscous stuff is to make a kind of pizza base out of it. Admittedly this is rather less convincing than the rice, but it does make a very useful crusty base that you can use in few ways. As a pizza of course, or as substitute for toast – to carry your tuna hash (below) or chunked up to become a kind of crouton with other salads, or even as a replacement for potato. Not that it’ll ever match a chip but you could have a few chunks of it in your Nicoise or a bit of it to go with a steak and coleslaw.
This will make a decent sized pizza that, kind of, should be for four.
- 1 cauliflower’s worth of cooked cauliflower couscous (fried method to be most sticky)
- 100g ground almonds
- 2 eggs, beaten
- Salt and pepper
Heat the oven to 200C then just mix together your couscous, ground almonds and eggs, and season to taste. Use a sheet of baking paper on a baking tray and spread a drop of olive oil all over it. Spoon on your ‘pizza dough’ and spread it out until it’s about a foot across. Then bake it for 15 minutes.
By now you should have a crispy disc of cauliflower bread that you can use in all sorts of ways. But why not transform it into a pizza?
- Tinned plum tomatoes
- Dried Oregano
- Fresh basil
- I clove of garlic – crushed
- 1 tbsp. tomato puree
The puree just helps set the right consistency for this and you can add whichever amount of flavourings you like, from a very light tomato only, to the more full on American Italian style with loads of everything. Put all the ingredients into a saucepan and stir and reduce until you have a good spreadable sauce. Watery-ness to be avoided at all costs as it will just turn your dough soggy.
Spread this over your pizza.
Then grate with Parmesan; add a little mozzarella, some ham, mushroom, peppers, chillies… Crack an egg in the middle. And bake the lot for another 10 minutes at a much higher temperature of 240C.