Quite simply: the best invention ever. Gluten-free, fun to make, delicious. I like to mix up my toppings, so I’ve given you a few ways to enjoy your pizza feast. The base is always the same, and the garnishes are up to you.
- Preheat the oven to 180°C/350°F/Gas mark 4.
- Put the cauliflower into the food processor and pulse until you have a fine texture (smaller than rice, but not quite flour). Add the egg whites, a large pinch of salt, the oregano and the flour, and blitz until a dough forms.
- Grab a baking sheet, line it with baking paper and put half of the dough on it. Place another square of baking paper over the top, then roll or press out the pizza base with a rolling pin or spoon, until you have a circle about 1cm thick. Repeat with the other half of the dough on a separate baking sheet.
- Brush the melted coconut oil over the pizza bases. Put them both in the oven and cook for 20 minutes.
- Meanwhile, heat 1 tbsp coconut oil in a saucepan over a medium heat for 1 minute, then add the onion, rosemary and a pinch of salt and sauté for 5 minutes.
- Add the tomatoes and cook for another 10 minutes at a medium simmer until the sauce is slightly reduced.
- Pour the tomato mix on top of the base, and get ready to add your choice of toppings.
- Cook the pizza with the tomato sauce on it for 8–10 minutes at 180°C/350°F/Gas mark 4. Sprinkle on the toppings after the pizza is cooked.
Recipe taken from Get the Glow by Madeline Shaw, £20.
Photography by Martin Poole and Ellis Parrinder.