Cauliflower Pizza with Sweet Corn and Olives
If you’re looking for a healthy pizza that will encourage your children to eat more vegetables, this Cauliflower Pizza with Sweet Corn and Olives is a must make. It’s one the whole family will enjoy too which saves making lots of different meals. It’s packed full of veggies, contains no flour. It’s a favorite in our house and I hope it becomes one of yours, too.
1 large head of cauliflower
1/2 cup shredded low moisture mozzarella
1 large egg + 1 large egg white
1 teaspoon of Italian herbs
Pinch of sea salt and pepper to taste
(Note this recipe makes about 1/2 – 2/3 cup more sauce than you will need so freeze and use the rest in pasta)
- 1 tbsp extra virgin olive oil
- 1 tin chopped tomatoes or fresh, chopped
- 2 tablespoons of tomato puree
- 1/4 teaspoon of dried oregano
- 2 garlic cloves, minced
- 1/2 small onion, finely diced
- 1/3 teaspoon sea salt to taste
- 1/4 tsp cracked black pepper
- 1/4 tsp balsamic vinegar, red or white wine vinegar or sherry, or 1/4 tsp maple to counteract the acidity
- 8g fresh basil
- 2 corn on the cob or 1 + 1/3 cups tinned /frozen + thawed
- 1 tablespoon of extra virgin olive oil + more to drizzle on serving
- Pinch of salt
- Pinch of paprika
- 30g green, black, or kalamata olives, stones removed + torn
- 1 cup shredded low moisture mozzarella
- 1 tablespoon fresh oregano
Preheat the oven to 375 degrees.
Add the cauliflower to a food processor and pulse using the S blade until it resembles a rice consistency.
Place in a heatproof glass bowl and microwave for six minutes.
Allow cooling then place into a muslin cloth or fine tea towel (you can also use a very thick kitchen roll or double up a few sheets) and squeeze out the water. This is important to make sure the base holds together.
Add the ingredients back to the bowl, along with the rest of the base ingredients and mix with a spatula until combined.
Line a pizza pan or round baking tray with greaseproof paper and press the cauliflower dough to form a base.
You can also add a sheet of greaseproof paper on top and carefully roll it to get a flat top.
Bake in the oven for 30 minutes until almost golden.
Then, prepare the corn and sauce.
If using fresh corn, remove the husks and corn kernels using a sharp knife.
Place the corn on a clean baking tray lined with greaseproof. (If tinned, make sure it’s unsalted, drained and rinsed. If frozen, place in a cup of boiling water, allow to stand for 5 minutes then drain.)
Drizzle with 1 tablespoon of olive oil, salt and paprika.
Bake for 20 minutes, until slightly charred.
Add 1 tbsp of olive oil to a saucepan.
Heat on medium.
Once the oil is hot, sauté the onion for 2 – 3 minutes until soft.
Add the garlic for 1 further minute.
Add the tomatoes, tomato puree, dried herbs and vinegar.
Season with salt and cracked black pepper to taste.
Bring to the boil then reduce to a simmer for 10 minutes.
Make sure you add a lid that’s slightly ajar to stop it spitting on your kitchen tiles! Stir through torn basil leaves then blitz with a hand blender until smooth.
Add enough pizza sauce to cover the base. (You will have some left over that you can keep in the fridge or freeze and use in pasta.) Top with cooked corn, olives and cheese.
Place the cauliflower pizza under the broiler for 4 – 5 minutes or until the cheese melts. Drizzle with olive oil and top with fresh oregano and cracked black pepper to serve.