CLICK 'READ MORE' FOR FULL RECIPE
Pre-heat the oven at 200 degree centigrade.
Slice the cauliflower into 4 big chunks once you have removed the leaves and cut off the end, and grate into a bowl using the larger holes of the grater.
Boil water in a saucepan that'd cover the cauliflower plus 1 inch. Add in the grated cauliflower for 5 minutes, stirring occasionally.
Pour the cauliflower into a thin strainer (such as you'd use for sieving flour) - strain for as long as possible as cauliflower is extremely wet.
Place into a thin, clean tea towel, and squeeze out all the excess water. Do this by placing the tea towel around the cauliflower, twist the end of the tea towel until it is tight and then when the cauliflower is in a ball, squeeze. There will be a lot of water and you need to do this for as long as possible until you're sure you can't squeeze anymore. Be careful not to burn yourself, and perhaps try and push the tea towel against the side of your sink to give you some leverage.
In your tea towel, by now, the cauliflower should be starting to stick together. Once satisfied, add the mixture into a large bowl. Season well. Add the egg replacer and mix well.
Line a baking tray with parchment paper (it is important it is parchment), and oil the paper with your oil of choice. A small amount is enough otherwise the base will stay too wet. Add the mix to the parchment paper and flatten with your hands, or a spoon, into your circular pizza base shape. Press down to ensure even thickness and to spread to the size desired without the mix becoming too thin. Make the sides slightly higher to give a 'crust' which will also help keep your toppings in place.
Place the base inside the oven around the middle shelf and cook for 30-40 minutes. Depending on your oven and if it is fan assisted, etc., will depend on final time. It also best to keep checking around the 30 minute mark to ensure the base isn't burning. Remove once the base is golden brown and solid. Leave the oven on as you will need it again soon.
During the cooking time you can also begin making the tomato pizza sauce (below) and organising your toppings of choice.
Homemade tomato pizza sauce:
Add the ingredients into a bowl and mix well, crushing the slightly larger pieces of sliced tomatoes with a fork, unless you prefer the lumps. Dip your finger to taste the sauce and alter to preference.
Once your base is cooked and you have made your homemade sauce, you can begin adding your toppings. If you have mushrooms (or peppers/onions), it is a good idea to fry them for 5-6 minutes until soft, first. Then add whatever you desire until your pizza is loaded and full.
Now that the base has wet mixture on it again (the sauce) and your cheese (vegan/dairy free, or otherwise if desired) to melt, it needs to go back in the oven for around 7-10 minutes checking regularly.
Once cooked, lift the parchment paper off the tray and using a spatula, or something flat, slide the pizza onto your plate! Enjoy!
Why choose these recipes?