Monday, 7 March 2016

Dine With Bea | Cauliflower Crust Pizza (Gluten Free) | No comments:

When you're gluten intolerant, Pizza is like the devil. Not only is it a restricted guilty pleasure, but it draws you in only to have INSTANT regret. You feel me? The best pizza I ever had was spicy AF and god damn delicious, I gave in to it on too many occasions. Guilty as charged. The culprit? The Rustica Piccante Pizza from Zizzi's, an Italian chain in England. "Made up of spicy n’Duja sausage, pepperoni, salami, mushrooms, mozzarella, hot roquito chilli, fresh rocket and dollops of mascarpone that acts as a fire extinguisher for your mouth." OK OK my mouth is's no secret that I am hideously obsessed with spice and chilli and this is perfection. My friends more often than not are unable to handle my quantities of spice...must be my fiery red hair TSSS.

 Rustica Piccate Pizza C/O: Zizzi

Recently I have been micro-dosing gluten after I fully eliminated it from my diet since coming to Israel. Why? Because when I couldn't control myself, I gave in that fluffy FLUFFY oh so fluffy pitta bread to dip in my hummus at brunch and well, it seems the effects are far more severe than before as my body just can't handle it. I find myself miserable, moody, lethargic, sharp pains and OH look I am 5 months pregnant...JK JK, but seriously my stomach swells to the point I am sure you'd think I was preggo and I'm not exaggerating. It's funny slash totally not worth it. Micro-dosing, aka, a bite a day or here and there will re-introduce gluten to your insides and hopefully prevent you becoming ill if you do eat it. However, bar a naughty nibble, I have taught myself to no longer crave it, I can pass on it and I am fine without it, maybe because I accepted that I just couldn't eat it and hadn't bothered to create a gluten free base. Until now... INTRODUCING THE GLUTEN FREE PIZZA UNDER 500 CALORIES.

My roomate Sally has been banging on about the Cauliflower Crust Pizza for months; when she first mentioned it, I hadn't even bloody heard of it and I am a complete foodie. I mean it sounds delicious but hideously unpractical. The thought of the whole pizza crumbling and falling on the floor during the dreaded transfer from oven tray to plate got me like HELL NO! So I embarked on some research, OH how I love the advances of food and the now available options for us gluten free foodies. YAY! Lets be honest whilst people love to take the piss, half the world has quite literally gone gluten free. Be it those who choose to eliminate gluten from their diet because there are added health benefits and supposedly weight loss (UM...about the weight loss..? My scales must be broken or I just didn't get the memo), genuine intolerance, or in more serious cases, the Coeliacs. So if you don't accept it GET OVER IT! By the way, Israel is great for Gluten Free and Vegan with many options available, um, everywhere. London catch up won't you...I think you're a bit late to the Gluten Free Dinner PARTAY.

So let's get down to the Pizza which has revolutionised gluten free pizza, not only because it's low fat but because it is GLUTEN FREE. All hail the Cauliflower, I always did love you, you fluffy cloud of nutrients and vegetable goodness.

COOKING TIME: 25 minutes 


| T H E. B A S E |
- 1 Cauliflower
- 20g Unsalted Almonds
- 2 eggs (beaten)
- 2 Cloves Garlic
- Handful of Parsley
- Zatar/Oregano (or both)
- Salt n' Pepper
- Clean Tea Towel/Dish Cloth/Cheese Cloth/Muslin Cloth

Design your own pizza toppings!

| T O P P I N G S |
(experiment as you please my darlings doll, everyones pizza should reflect their mood and wishes) 
- 1/2 Jar Tomato & Chilli Pasta/Pizza Sauce
- 5 Plum Tomatoes (I used 2 varieties but one is fine, cherry tomatoes are also DELICIOUS AF)
- Mozzarella Balls
- 1/2 Red Bell Pepper
- Red Chilli



1. Wash your cauliflower and strip him of his stalk and leaves. I removed as much stalk as possible and have stored it in ye old fridge for later...
TOP TIP: the stalk is delicious eaten raw with hummus or used in a vegetable soup!

2. Using a food processor, or in my case, the NUTRI BULLET (use with caution, it is not meant to be used as a food processor so in the event that you too decide it works perfectly well, blend in small quantity batches) blend up the cauliflower, almonds, 2 cloves of garlic and parsley to create a rice looking formula.

I blended the cauliflower, almonds, parsley & garlic separately and then mixed together

3. Place the cauliflower 'rice' in a microwavable dish and cover with cling film. Heat for 5-6 minutes in the microwave until soft and stand to cool for 2-3 minutes.

4. Open the Tea Towel and place the cauliflower 'rice' inside the cloth, squeeze it tight to make a ball, letting all the liquid drain out. MAKE SURE you have removed as much of the liquid as possible. Once you open the tea towel you will see a dough-like-ball has been created.
TOP TIP: Save the liquid for later, it has a lot of flavour and can be added to a vegetable soup along with the stalks. 

I have saved the leftover juice to add to a vegetable soup as the parsley,
almond and garlic residue remain in the cauliflower juice

Once you have squeezed out all the remaining liquid you should be left with a ball

5. Beat 2 eggs in a bowl and add the dough ball and mix together. This is your cauliflower dough!


7. Line a baking tray with a sheet of baking paper and grease with olive oil to prevent it from sticking. Place the dough on the baking tray. Now, you are ready to make the base!

Cook With Love xo.

8. TOTAL LOVE! Look at my heart, it's too cute, obv you can choose how you want your pizza to look, I make all my food with love so I opted for a heart shape. I did this using my hands, I pressed down and pushed the dough outwards forming my heart shape. I used a spoon to mount the edges to create a crust and pressed around the inside to perfect the crust.
TOP TIP: You don't want the base to be to thin as it will break, especially if you have many topping, so make it at least 1cm thick, making it thicker at the edges. Also keep it tight by pressing down using the palm of your hand.

9. Place base in oven for 10-15 minutes and then take out to add toppings

10. Firstly, spread the tomato sauce, I chose a tomato and chilli sauce for added flavour. Add your toppings, add anything you like, have fun with it!!! As you can see I added 2 varieties of plum tomato, black and red, I sauteed half a red bell pepper in plenty of olive oil and poured it on top, mozzarella balls, some freshly sliced red chilli and garnished with fresh basil leaves.

11. Finally, place in the oven for a further 10 minutes or until the cheese has melted and it starts to crisp! 


Enjoy My Darling Dolls!!

Like my Facebook Page: DINE WITH BEA 

Take a snap and share it with your darling dolls! I would love to see your creations - You can tag me on Instagram @thesartorialdoll or tweet me @sartorialdoll

| Bete Avon | Bon Appetit | Enjoy | 

Bea xo.

No comments: