Cauliflower crust pizza with chicken and spinach

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.

First published in 2015

Ingredients

Metric

Imperial

Cauliflower pizza base

Topping

Method

1
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
2
Add salt and pepper to taste and cover the bowl with cling film. Place in the fridge to rest for 10 minutes
3
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
4
Preheat the oven to 180°C/gas mark 4
5
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
6
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
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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