A low-carb pizza option, perfect for celebrations!
Serves: Around 40-50 mini pizzas. will be more or less depending on how thick/large each pizza is)
Cooking & Preparing Time: 35 minutes
For the cauliflower pizza base:
- 2 Medium/Large Cauliflower heads
- 1/4 Teaspoon Cayenne pepper ( more or less, to taste)
- 1/2 Teaspoon each Onion Powder, Garlic Powder and Oregano
- 4 Clarence Court Burford Brown Eggs
- 1/3 Cup Shredded Mozarella
- 1/3 Cup Parmesan
For the Toppings: ( This is 100% down to taste but below are my delicious options)
- 1/4 Cup marinara sauce ( may need less/more depending on how thick you like your tomato base to be)
- 1/2 Cup shredded Mozzarella ( I prefer to only have cheese on half my pizza’s since there’s lots in the base)
- 12x Clarence Court Quail Eggs ( or more, depending on how many eggy topped pizza’s you want)
- 1/2 Cup Black olives, pitted
- 1/2 Cup Sweetcorn
- 2x Red Onions, finely diced
- 1 Cup mini Mushrooms
- 1 Cup baby spinach
- 1 Cup mixed colour cherry tomatoes
- 2x Large Avocado’s cut into slices (or stars ;P )
- chilli flakes, dill, salt and pepper, to garnish
*note= This is 100% down to taste so you can use your own favourite veggies alongside the yummy quails eggs.
Method: ( Please note, because of the large quantity of pizza’s that this recipe makes, I’ve only included Images of a single baking tray load)
- Preheat the oven to 200°C.
- Chop the Cauliflower heads into Florets and pulse in a food processor until a ‘rice’ consistency. Note* You may need to do this twice, once per cauliflower head.
- Place a cheesecloth into a large bowl then pour the caulflower mix over it. Squeeze out as much excess liquid from the cauliflower as you can ( this is the secret to making these cauliflower-based pizza’s). Once again, you may have to do this twice for the amount of mix you have.
- Add the Onion, Garlic, Oregano and the parmesan and mozzarella and mix well.
- Add in 4 Clarence Court Burford Brown eggs into the bowl and mix well.
- Form into patties , either free-hand or you can use a cookie cutter/cake ring to make even shaped patties. I fit around 12 per baking sheet and cooked 2 baking sheets at a time, 4 in total. I made mine quite thin as well so probably used around 1 tablespoon per pizza.
- Bake the pizzas in the oven for 20 minutes, until browned
- Meanwhile wash and prepare any veggies that you’re using.
- Remove the pizzas from the oven and start to top them ( if having to cook the bases in two lots then you can start to top the first batch whilst the second ones are in the oven) with around 1 tsp marinara sauce and toppings of your choice.
- Return to the oven for 5-10 minutes till cheese has melted and veggies have lightly baked. There are now two ways to make the Clarence court Quails egg topping. You can either crack them onto the pizza bases before putting them back into the oven (If you plan to do this then it’s best to create a small lip on your pizzas so that they don’t just run straight off of them) , although you may need extra oven time to make sure they’re fully cooked through ( usually around 7-10 minutes though). The other method is to pan fry the eggs and then place them on the pizzas right at the end.
Note* This recipe is for a huge party quantity , if wanting to make a single large pizza with lots of different toppings then i’d use around 1/3 the mixture
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