A nifty cauliflower crust pizza made with gram flour (also known as chickpea flour) makes this recipe entirely gluten-free. Adam Gray tops his pizza with iron-rich spinach and lean chicken for a healthy pizza topping alternative, but feel free to use vary the ingredients to your taste.
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Begin by preparing the cauliflower pizza base. Add the grated cauliflower, gram flour, baking powder, cumin, coriander and spring onion to a large bowl and mix to combine. Pour in the milk and mix until you achieve a dough-like consistency
200g of cauliflower, raw and grated
400g of gram flour
1 tsp ground cumin
1 tsp ground coriander
3 spring onions, finely chopped
160ml of semi skimmed milk
1/2 tsp baking powder
Add salt and pepper to taste and cover the bowl with cling film. Place in the fridge to rest for 10 minutes
sea salt, natural
ground white pepper
Once rested, turn the dough out onto a clean work surface. Using the palm of your hand, gently work the dough out from the centre to form a disc the size of a dinner plate, approximately 1/2cm thick
Preheat the oven to 180°C/gas mark 4
Use half of the rapeseed oil to grease a flat baking tray and carefully transfer the base to the tray. Spread an even layer of passata over the base, then overlap the chicken slices and spinach to cover the passata
25ml of rapeseed oil
300g of passata
200g of free range chicken breast, cooked and sliced
50g of baby spinach leaves, washed
Drizzle the remaining rapeseed oil onto the cauliflower pizza, then finely grate the Parmesan on top to finish. Bake in the oven for 18-20 minutes until the base is golden brown and the topping has melted
50g of Parmesan, fresh
25ml of rapeseed oil
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