Indian Spiced Cauliflower Pizza

Oh what a night! Indian - inspired Cauliflower Pizza (paleo, gluten free, refined sugar free) and lets not forget to say how flippen fantastic it tastes!! A play-date between a spunky spicy Indian and an svelte Italian? 
Here we have a spiced cauliflower crust using local cauliflower, ground almonds & organic eggs hugging and dancing to the beat of ancient Ayurvedic healing spices & topped with a home-made masala sauce, crispy organic paneer, caramelized red onions & cashews….then loved-up with a sexy duo....a dollop of organic smoked yoghurt plus tamarind & date chutney, frizzled curry leaves & fresh green chilli…
Eat yer heart out you naughty pizza parlours - you know who you are !!! Cook your self an amazing nourishing pizza this week and make extra bases and pop in the freezer for easy mid week meals...you know you want to!! xx

Ingredients

Indian Cauliflower Pizza Base Recipe

• florets from 1 cauliflower
• 100g cup ground almonds
• 1/2 teaspoon ground turmeric and garam masala or any spice or herb you fancy 
• Himalayan pink salt and freshly ground black pepper
• 2 organic eggs, beaten 
  
  

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Topping can be what ever you have at hand, just make sure its packed with flavour and fresh herbs and spices! Here is our skinny masala pizza sauce recipe:

• 1 tbsp fresh root ginger, grated
• 1 small onion, minced
• 3 cloves garlic, crushed
• 1 1/2 cups crushed tomatoes or fresh
• 1 tbsp cumin
• 1 tbsp. garam masala
• 1 tsp turmeric
• 1 tsp chili powder
• Himalayan pink salt to taste
• dollop of yoghurt or coconut yoghurt
• 2 tsp high heat coconut oil or you could use ghee to panfry and pop some mustard seeds, curry leaves or coriander seeds for extra Indian gorgeous goddess-ness...

Method

• Preheat the oven to 200°C and line a baking tray with baking paper. Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer. Once you’ve strained the rice, transfer it to a clean, thin tea towel. Wrap up the steamed 'rice' in the tea towel, twist it up, then SQUEEEEEEEZE all the excess moisture out! It’s amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.
• Now place the cauliflower ‘rice’ and place in a mixing bowl. Add the ground almonds, turmeric, garam masala and seasoning and mix with your hands. Make a well in the centre and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and sticky than a traditional pizza dough. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Make the edges slightly higher. Pre-bake for 25 minutes or until golden. Meanwhile, prepare the pizza topping. Remove the crust from the oven. Cover it with sauce of your choice (masala sauce recipe provided) or tomato based sauce, cheese, roasted veges, cashew nuts and herbs (what ever you like) and put it back in the oven for 10 more minutes. Take it out the oven and top with more fresh soft herbs like basil or mint or freshly sliced chilli. A dollop of yoghurt or tamarind chutney and some pan-popped mustard seeds in hot coconut oil tops off this Indian inspired pizza... Yum and have fun, Namaste :)

Method for the Masala Sauce.

• Heat coconut oil or ghee in a large heavy skillet over medium heat. Add the onions and cook until golden. Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes. Stir in tomatoes and yoghurt. Simmer on low heat until sauce thickens, about 10 minutes, taste and adjust seasoning and heat to your liking.