National Pizza Day 2018: How to make Ali Alt's Zatar Cauliflower Crust special

Try this new-age twist on the classic Italian dish 
Ali Alt

Whilst Valentine's Day and Pancake Day might steal the show as February's most famous days, today actually marks one of the greatest days on the foodie lover's calendar: National Pizza Day.

It is a day to celebrate one of Italy's finest offerings in all its gooey, cheesy, tomato-ey form.

However, as much as we love it, pizza isn't exactly great for the waistline. If you're looking for a healthier alternative to the much-loved bread dish, why not try Ali Alt's Zatar pizza with a cauliflower base? It's perfect for anyone on a health kick looking to cut the carbs, and it would also work well as a crowd-pleasing meatfree main for a dinner party.

If you're keen to try out Ali's Zatar Cauliflower Crust Pizza, have a go at the recipe below...

Ingredients

For the Base

1 large cauliflower (800g)

100g ground almonds

2 eggs, beaten

1 tbsp. dried oregano

2 tbsp. zatar

2 tbsp. parmesan, grated

olive oil, to grease

sea salt

black pepper

Ali Alt

For the Sauce

1 can chopped tomatoes (227g)

1 tbsp. tomato puree

1 garlic clove, crushed

1 tsp. harissa paste

1 tsp. pomegranate molasses (or maple)

10g fresh basil, leaves picked

sea salt

black pepper

For the Topping

3 courgettes, sliced lengthways

1 medium red onion, cut into wedges

2 tbsp. olive oil

1 garlic clove, crushed

150g burrata or mozzarella

25g parmesan

1 tbsp. zatar

1tbsp. chilli flakes

10g fresh basil, for serving

sea salt

black pepper

The best pizza in London

1/14

Method

1. First, preheat the oven to 180C. Line a large baking tray with parchment, grease with oil and set aside.

2. Then, break the cauliflower into florets and blitz in a food processor, until fine. Transfer to a microwave-proof bowl and loosely cover with cling film. Microwave for 4-6 minutes, until softened.

3. Tip the cooked cauliflower onto a clean tea-towel (or muslin sheet) and allow to briefly cool. Scrunch the tea towel to remove as much water as possible.

4. Transfer the cauliflower to a large bowl and stir in the ground almonds, eggs, oregano, zatar, parmesan and a hefty pinch of salt and pepper.

5. Tip the cauliflower onto the prepared baking tray and spread into a round (or rectangular) layer. Using your hands or spoon, make the base as thick or thin as you desire, ensuring the edges are slightly thicker to create a crust. Place in the oven and cook for 25-30 minutes (less if very thin) or until golden brown.

6. Whilst the crust is cooking, turn to the sauce. In a food processor, blend the canned tomatoes, tomato puree, garlic, harissa and seasoning. Transfer to a small saucepan and add the pomegranate molasses. Bring to simmer and cook for 10-15 mins, until thick. Add seasoning to taste, tear the basil leaves and stir into the sauce.

7. Now, the topping. First, the courgettes. Place in a bowl with the half the crushed garlic and 1 tbsp. olive oil, season and toss. Using a griddle pan (on a high heat) cook the courgettes in batches, 2-3 minutes on each side, until charred and cooked through. Transfer to a plate.

8. Remove the cooked cauliflower base from the oven and turn up the temperature to 220C. Drain the buratta (or mozzarella) and dry with kitchen towel. Spread the sauce evenly over the base, sprinkle with parmesan and arrange the veg and burrata on top. Scatter over the chilli flakes and zatar. Return to the oven and cook for 10-15 minutes.

9. Tear the basil leaves and scatter on top. Serve immediately!

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