Easy
25 min·4 servings
Buckwheat Blueberry Pancakes
Hearty, nutty, and stacked high — the perfect slow-morning breakfast.
breakfastpancakesblueberry
pizzavegetablequick-dinnerdairy-free-option
Crispy Cauliflower Pizza
Time:1h
Difficulty:Medium
Servings:2 servings
This innovative crust combines riced cauliflower with cheese and psyllium husk to create a surprisingly sturdy and delicious gluten-free base. Topped with fresh mozzarella, basil, and your favourite toppings, it's a crowd-pleaser that happens to be good for you.
Instructions
- 1
Preheat oven to 220 °C and line a baking tray with baking paper.
- 2
Steam riced cauliflower for 5 minutes, then squeeze very dry in a clean tea towel (this is crucial).
- 3
Mix cauliflower, psyllium husk, grated mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper in a bowl.
- 4
Spread the mixture onto the prepared tray, shaping into a pizza round about 1 cm thick.
- 5
Bake for 25–30 minutes until golden and firm at the edges.
- 6
Remove from oven, spread tomato sauce over, add toppings, and top with fresh mozzarella.
- 7
Return to oven for 12–15 minutes until the cheese melts and browns slightly.
- 8
Cool for 2 minutes, top with fresh basil, slice, and serve.
💡 Tips for Success
- →Squeezing the cauliflower dry is essential for crispiness — use a clean tea towel and really squeeze.
- →Psyllium husk is the secret ingredient that makes this crust hold together.
- →Prebake the crust before adding toppings for a crispier base.
⚠️ Common Mistakes to Avoid
- →Not drying the cauliflower properly — too much moisture leads to a soggy crust.
- →Skipping psyllium husk — without it, the crust crumbles.
- →Overloading with toppings — less is more for staying crispy.
🔄 Substitutions
- →Psyllium husk → ground flaxseed (1:1)
- →Fresh mozzarella → ricotta or goat cheese
- →Tomato sauce → pesto or white sauce
