Grilled Eggplant & Goat’s Cheese Pizza on a ‘No Cauliflower’ Crust

Have you noticed the cauliflower craze!? It’s crazy. Who knew cauliflower could be so versatile! First I saw cauliflower turned into rice (here) whilst watching a midday cooking show a few years ago, then cauliflower pizza bases began to pop up. This one from Green Kitchen Stories really got me intrigued. Next thing I see my sister enjoying cauliflower pizza on her instagram – ‘ridiculously yum’ apparently. I soon found it was all too much to cope with, seeing all these beautiful, wholesome cauliflower creations, gluten free and full of vegetables… But of course the one slight problem, cauliflower is not low FODMAP! Cauliflower is high in ‘polyols’ or more commonly known as the ‘P’ in FODMAP. So today I’m not here to talk any further about cauliflower (and the grief it has caused) instead let’s focus on the positives…

I’ve created a delicious zucchini and broccoli grain-free pizza crust. Now I know broccoli is only recommended in small portions on the low FODMAP diet so don’t worry I’ve taken this into consideration. This recipe is friendly I promise!

Whilst this is no substitute for regular pizza, one of my favourite foods in the world (see here for my spelt pizza crust recipe), this veggie-packed grain-free pizza crust is such a good alternative. It’s perfect for when you feel like something on the healthier side that will fill you up and nourish you all night long but still feels a bit like a treat ;)

Grilled Eggplant & Goat’s Cheese Pizza on a ‘No Cauliflower’ Crust
Makes 2 small pizzas, serves 2-3

‘No Cauliflower’ Pizza Crust
2 medium zucchini
1 cup broccoli florets
2 tsp salt
3 eggs
2/3 cup almond meal
1/4 cup buckwheat flour
1 tbsp grated parmesan
1 tsp dried oregano
Handful of fresh basil, diced

Toppings
200g chopped tinned tomato
1 eggplant, thinly sliced
60g goats cheese
Kalamata olives, halved, pips removed
Fresh basil

Place zucchini, broccoli and salt in a food processor and pulse until a fine rice-like texture. Remove into a sieve and place sieve over another bowl. Set aside for 15 minutes then press on the mixture to release some of the liquid. Meanwhile, whisk together eggs, almond meal, buckwheat flour, parmesan, oregano and basil in a separate bowl. Once you’ve squeezed the zucchini and broccoli, mix this through the egg mixture.

Preheat oven to 200C and line 2 trays with baking paper. Pour half the mixture on each tray, and with the back of a spoon, press into a circle about 1cm high. Place in the oven for approximately 25-30 minutes or until firm and starting to brown.