Nutrient-packed and delicious, this Greek cauliflower crust pizza holds all of the best flavours of a Greek salad. And it's easy to make, too!
Lay the riced cauliflower on a baking tray and bake in a 190C fan/400F oven for 10-15 minutes. This is to dry out the cauliflower a bit. Check at 10 minutes and stir if necessary to redistribute any browned bits. Keep oven on.
Mix the dough ingredients, mixing well then squishing together to make a kind of dough. Roll between 2 pieces of parchment to about a 1/4-inch depth, a little more or less is fine. Have the edges a bit thicker than the centre if possible. Remove top sheet. Bake for 15 minutes. Then remove from oven and cover with the previous sheet of parchment and the back of another tray. Hold all together and flip. Peel back the now-damp paper and slide the cooked dough back onto the tray with the new paper on the tray. You want the cooked crust uppermost. Turn the oven up to 200C F/425F to fully bake the pizza after topping.
While the crust is baking and before you flip it over, sort the toppings. Finely grate the cheese; mince the sun-dried tomatoes; slice the artichoke hearts; stone and tear the olives; chop the peppers.
Crumble the feta cheese into a small bowl and mix with the olive oil, oregano and chilli flakes. Set side.
Spread the sun-dried tomato puree over the cooked side of the base. Evenly cover the base with the chopped vegetables and dot with the seasoned feta.
Place the Greek cauliflower crust pizza in the 200C F/ 425F oven for 8 minutes. Slice into 9 pieces and enjoy!
You may use prepared, frozen cauliflower. Rinse in a fine sieve and press with a ladle or small bowl until most of the water is gone.
If making your own cauli rice, you can do one of three things: grate on a box grater; pulse in a food processor (not terribly efficient); or put chopped pieces in a blender and top with water until the cauliflower just floats, then pulse a few times and drain. Whichever method is used the cauliflower needs pre-baking. This is to drive off inherent moisture and give the very best result. :-)
You can make this lower in fat and sodium by choosing lower sodium and lower fat dairy products - the feta and the hard Italian cheese - as well as using artichoke hearts in brine (pressing out some of the brine before using) and dried rather than oil-cured dried tomatoes.