Recipe: Smoky cauliflower pizza base

Serves 4 

Sarah Glover, chef and Traeger Grills ambassador.

  • 1 head of cauliflower (about 1 kg)
  • 1 large egg
  • 1 teaspoon Italian seasoning or dried oregano/basil
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup grated mozzarella
  • toppings of your choice, to serve
  1. Preheat the Traeger grill, with the lid closed, to 180°C. Line a baking tray with baking paper or a silicone mat.
  2. Wash and thoroughly dry the cauliflower and remove the leaves, then separate into florets and chop into smaller pieces. Process in a food processor in two batches, until ‘rice’ forms, then spread out on the prepared baking tray and cook in the Traeger for 15 minutes.
  3. Transfer the cauliflower to a large bowl lined with a double layer of muslin and set aside for 10–15 minutes, until cool enough to handle.
  4. Increase the Traeger temperature to 250°C and place a pizza stone inside to preheat for 20 minutes.
  5. Pull the corners of the muslin together and squeeze the ball of cauliflower rice until no liquid remains.
  6. In a large bowl, whisk the egg, dried herbs, salt and pepper for 10 seconds. Add the mozzarella and cauliflower and mix very well with a spatula until combined.
  7. Transfer the cauliflower pizza dough to the middle of the pizza stone and very carefully flatten the dough with your hands to form a thin pizza crust. Cook for 20 minutes, then carefully flip the base with a spatula and cook for a few more minutes, until you have a golden pizza crust.
  8. Top the cauliflower pizza base with your favourite toppings and continue to cook until the cheese on top turns golden brown.
  9. Cut into slices and serve.

Peninsula Essence – March 2023