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Cauliflower Pizza base

Quick and easy to make, this pizza is super nourishing and free from sin, unless of course you overload it with sinful toppings. Up to you!! I keep it relatively virtuous without sacrificing cheese or salami. My husband likes this so much that he asks me to make it often. The base is gluten-free if you use GF oats. This pizza crust came to my attention in Anna Jones’s cookbook, A Modern Way to Eat, several years ago and I’ve been cooking it ever since. It really is a winner!!


Pizza Base Ingredients



As with any pizza you can top it with whatever you like. I’m listing here what I used on the pizza in the photo above.

If you don’t have marinara sauce on hand you can make a perfectly good tomato sauce by whirling half a can of diced tomatoes in the food processor with a generous handful of fresh basil, salt, pepper, a drizzle of olive oil and a spoonful of tomato paste.

Once the base is golden on top and smelling pretty darn good, take it out of the oven and layer up your toppings, leaving out the arugula and balsamic vinegar. Pop the pizza back into the oven for 12 minutes.

Slice the finished pizza and top with arugula and balsamic.

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