This is a seriously good dinner. The original recipe for the pizza base can be found here, but we added our own delicious toppings. Nic made this amazing dinner and I hope you make it soon because there’s no doubt you’ll love it!
Ingredients for pizza base
- 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
- 1/4 teaspoon Himalayan sea salt
- 1/2 teaspoon dried basil (crush a little between your fingers)
- 1/2 teaspoon dried oregano (crush a little between your fingers)
- 1/2 teaspoon garlic powder
- Optional, a few shakes of crushed chilli
- 1/4 cup shredded Parmesan cheese
- 1/4 cup mozzarella cheese (we used whole fresh mozzarella which we sliced up)
- 1 egg
- Optional, 1 tbsp almond meal
Ingredients for spicy meatballs
- 500g pasture-fed mince
- 1 white onion, finely diced
- 1 eggplant, finely diced
- 1 egg
- Olive oil and a little salt and pepper, and optional chilli
Ingredients for pizza toppings
- 1 bottle organic pizza/pasta sauce with no added sugar (or make your own)
- 1/2 pumpkin diced (or any leftover roasted vegetables)
- 1-2 tbsp fresh oregano, washed and chopped
Method for pizza base
- Preheat the oven to 220°C. On a cutting board, place a large piece of baking paper and oil it with a little coconut oil or rice bran oil.
- Wash and throughly dry a small head of cauliflower. Cut off the florets and pulse in a food processor for about 30 seconds, until you get powdery snow-like cauliflower. You should end up with 2 to 3 cups cauliflower “snow”. Steam the cauliflower snow until soft, and allow to cool for a bit.
- Once cauliflower is cool enough to handle, wrap it up in a dish towel and wring all the water out of it. This will ensure a great pizza crust.
- Place cauliflower in a bowl and add 1/4 cup Parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush this up as well), 1/2 teaspoon garlic powder (not garlic salt), and a dash of chilli if you want. You can add 1 tablespoon almond meal here if it seems too wet or it you didn’t get enough cauliflower snow in the beginning. Now add the egg and mix away. Hands tend to work best.
Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, so it’s tightly formed together. Don’t make it too thick or thin either.
- Using a large spatula, slide the pizza (which is on on the sheet of baking paper) into the the oven. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven.
Method for spicy meatballs
- Sauté the onions in olive oil and some salt until caramelised. Add the finely diced eggplant and a little more oil if needed, and sauté until cooked through.
- While this is happening, sauté the diced pumpkin in another pan in a little olive oil until cooked through and even a little crispy.
- In a bowl, add the mince and the onion and eggplant mixture, as well as 1 egg, a little salt and pepper and some chilli.
- Mix well, and then roll into little bite-sized meatballs.
- Sometimes it’s best to do this before you make the pizza, and let the little meatballs set in the fridge.
Method to putting it all together
- Place a few spoonfuls of pasta sauce on the pizza base, then layer the mozzarella, pumpkin, meatballs, fresh oregano and some Parmesan cheese on top. Be light with your toppings, otherwise your pizza will be too heavy and it’s hard to pick up once sliced.
- Place back in the oven at 220°C for about 7-10 minutes or until golden brown and deliciously crusty!