Hi FoodTube. I'm Anna Jones and I'm gonna show you how to make my
any night of the week pizza. It's a quicker lighter alternative to a
doughbase
pizza and the added extra is that it's gluten-free. It's got some lovely
oozey mozzarella and then it's got some greens, shaved fennel, and a bit of Pecorino on top.
The base is actually made from cauliflower which may sound
a bit weird but actually it gives a really lovely crisp base, and it's a brilliant
way to get a bit more veg into your meal times. Cauliflower has had a bit of a
renaissance recently. People are really really into it. It's all over the kind of health
blogs and stuff like that. It's a brilliant vegetable. It's really high in vitamin C
and the great thing about it, in terms of this pizza base is that it has actually got quite a
low water content which means it's dry enough to create
a lovely crispy base. Chop your cauliflower
up into little pieces. We're going to put this in here.
A medium cauliflower make a base to serve between two and four people
So it's as easy and quick as that
And that's about right. It's a rice-like consistency. The next thing you need to
add to this
is some oats. These are just normal rolled out oats.
If you wanna make this completely gluten-free then it's important that you
remember to use gluten-free oats.
And I'm adding just about a 100 grams of oats. So the next thing you need to add is some ground
almonds. This is kind of going to
bound the dough altogether. This is just a good pinch of
dried Oregano. And then all you need is a good pinch of salt,
and a nice pinch of pepper. So this is the texture that I'm looking for. It's quite fine
it's quite crumbly and it's nice and dry. To bind it
I need to add a couple of eggs here. Just two
kind of medium-sized eggs work well, and the egg is gonna be what brings this all
together and makes it into a dough.
Pop that on. So you can see the
it come together to form a dough now this is the perfect consistency
So I've got a baking tray
line with greaseproof paper over here. All you need to do
is just tip the dough into the middle
of the baking paper.
Work this dough out into a kind of nice flat pizza shape.
I'm just patting it all down to make sure it's really nice and even
and I'm just going to use my fingers around the edges to just
so of crimp up the sides a little bit. You wanna make sure that this is no more
than a centimetre thick.
It's really thick you're going to get too much base and it's not gonna crust up
properly.
So this is looking perfect. This just needs to go into a fan oven at 200
degrees
for about 20 minutes until its dried out and it's all lovely and golden around the edges.
So the base is cooking away in the oven
and I'm just gonna get on with my really simple tomato sauce
All you need is about half a can of chopped tomatoes
the nice pinch of salt, a nice pinch of pepper
then we can add some basil. And then the final thing is just a bit of
olive oil.
That's exactly what I want. So I'm going to crack on with the rest to the toppings for my pizza now.
I'm going with some greens with some Swiss chard
cutting the stalks a little bit finer, so that you don't get big lumps in your mouth.
So to go with the Chard I'm going to use some fennel.
I love the aniseed flavour with the tomatoes. Chop this
in half and I'm really simply going to use a trusty ol veg
peeler to shave some little shards
of fennel and they're just gonna sit on top of the pizza
and they gonna go nice and crispy and add some lovely freshness and crunch.
So I'm just going to check on the pizza base in the oven.
So this is exactly how
you want it. If you have a look here it's really lovely and golden around the edges.
and you can see it's dried out and it's really nice and crispy
This is going to be a fantastic base for our pizza.
So, you just need to get your toppings on now. I'm gonna start off
with a little bit of tomato sauce, and use the back of a spoon to just spread
the tomato sauce all over
So the next thing is a bit of mozzarella.
This is a lovely ball of buffalo mozzarella
about half of it as this is a really big one.
So you just a few of these greens and scatter
them over the top
and then we gonna top that off with some of these lovely
delicate little pieces of fennel. So that's ready to go
back in the oven a fan oven at 200 for about eight minutes
So that's looking great. You can see that the fennel has charred and burnished a
bit around the edges
and the mozzarella has melted you can see some lovely little crispy golden
bits
and that melted in with all the greens and the lovely tomato sauce and it
smells amazing!
And I'm just gonna do
a couple of finishing touches. First of all I'm gonna shave
a little bit Pecorino over the top. The reason I'm using Pecorino is
lovely kind of sweet nutty flavour which goes really well with the fennel
and the greens. But if you're vegetarian like me it's really important to look
for rennett free Pecorino. Perfect.
A nice scattering of basil leaves
I'm quite generous here because I love the fragrance of basil.
I'm really happy with this. It looks so clean and fresh and smells amazing.
I'm gonna cut myself a slice and have a bit of a taste.
There's that aniseed from the fennel, there's that lovely basil,
but the thing that is a real, real game changer is the base.
It doesn't taste cauliflowery. It just tastes crispy and delicious and
it's such a good vehicle for all of these amazing flavours. if you like this recipe
please give it a thumbs up
and this recipe and loads of other delicious recipes are in my book A Modern
Way To Eat.
You can find all the details in the box below. Thanks.