Low Carb No 'Flower' Pizza

It's the third of January and I'm feeling decidedly plump. With this in mind, I think it's probably a good time to share my dieting philosophy with you.

You might have noticed from my Christmas Holiday post that for me, festivities and food go hand in hand. Christmas is certainly not a time for calorie counting. It's about good champagne, a succulent turkey and mildly overdone yorkshire puds.

January, however, is about rectifying the delicious damage left in December's wake.

This month I'll be chowing down on my favourite low carb, gluten and wheat free meals in order to whip myself back into shape. First up, Low Carb No 'Flower' Pizza.





 



It's almost too good to be true.

A molten cheese and tomato lake spread over a dough-like base with a crisp and crunchy crust, weighing in at around a quarter of the calories in a normal pizza. Better still, it's completely gluten and wheat free and counts towards your five a day.

To make two good sized pizzas, you're going to need:
2 x small cauliflowers
1/2 cup of grated strong cheddar cheese
1/2 cup of pre-grated mozzarella. Don't use the fresh mozzarella balls for this, the extra moisture can leave your dough soggy and wet and nobody likes a floppy pizza.
2 x eggs
2 x finely chopped cloves of garlic
2 tsp dried oregano

As for the toppings, choose whatever tickles your pickle. I went for chorizo, sliced chilli's and a scattering of basil. Just make sure you pop them on top of:
2 dollops of tomato pizza sauce
2 cups of grated mozzarella
1/4 cup of strong cheddar cheese
2tsp dried oregano

Whack the oven up to 220°c and let's get cracking.

Strip and grate your cauliflowers until you're left with only the gnarly, stubby bits. At this stage, you want to feel as though your bicep might explode. I tend to use this as a sign to stop what I'm doing and pour myself a glass of wine.

Alas, this is diet month. Sacrifices must be made, so lemon juice with pomegranate seeds will have to do. As long as it's served in a jam jar with a dashing straw. Deal.

Gather up your shredding and put it into a large microwavable bowl. Cover it with cling film and put it on full whack for around eight minutes.

When it's done, pour it out onto a clean tea towel and leave it to cool.

Next, grab your grated cheeses. Cheesi? Cheeseses? Whatever they are, just try not to eat them. Throw everything into a mixing bowl and return to your cooled cauli.

Pick up the corners of your towel and ring it out over a sink. You need to get rid of as much moisture as possible. Personally, I had a hunky male to do this part for me, so feel free to do the same. It's not called cheating. It's called employing a sous chef.

With that done, add your 'dough' to the cheesy mixing bowl.

Along with your garlic, eggs and oregano.

Give it a good stir before dividing your mixture between two sheets of baking paper.

Then, form your dough into a pizza base. Once you're happy with the shape pop them onto a pre-heated baking tray and into the oven for around ten minutes.

When the sides are crisp and the cheese has browned and bubbled, it's done. Remove your bases from the oven and get your toppings on, starting with your pizza sauce.

Pop them back in the oven until the cheese is all melty (technical term) and it's looking really, really gouda! I'm sorry. I couldn't resist. I'm just so cheesy!

I like to serve them with a little bundle of salad on top and a drizzle of balsamic glaze.

And of course, with my jam jar of lemonade and pomegranate seeds (I may or may not have added a hearty glug of prosecco, but I wont tell if you don't, secret agent.)

Not too shabby for a January diet, huh?

I'd love to know how yours turn out. Instagram me photo's right here!