Smoky Cauliflower Pizza Base Recipe

This recipe was created by Sarah Glover, Traeger Grills Australian ambassador and author, of WILD: Adventure Cookbook.

Whole smoked chicken with Mediterranean Vegetables Skewers Recipe

Serves: 4 people

Ingredients: 

• 1 head of cauliflower (about 1 kg)
• 1 large egg
• 1 teaspoon Italian seasoning or dried oregano/basil
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup grated mozzarella
• toppings of your choice, to serve

Method:

1. Preheat the Traeger grill, with the lid closed, to 180°C. Line a baking tray with baking paper or a silicone mat.
2. Wash and thoroughly dry the cauliflower and remove the leaves, then separate into florets and chop it into smaller pieces. Process in a food processor in two batches, until ‘rice’ forms,  then spread out on the prepared baking tray and cook in the Traeger for 15 minutes. 
3. Transfer the cauliflower to a large bowl lined with a double layer of muslin and set aside for 10–15 minutes, until cool enough to handle.
4. Increase the Traeger temperature to 250°C and place a pizza stone inside to preheat for 20 minutes.
5. Pull the corners of the muslin together and squeeze the ball of cauliflower rice until no liquid remains.
6. In a large bowl, whisk the egg, dried herbs, salt and pepper for 10 seconds. Add the mozzarella and cauliflower and mix very well with a spatula until combined.
7. Transfer the cauliflower pizza dough to the middle of the pizza stone and very carefully flatten the dough with your hands to form a thin pizza crust. Cook for 20 minutes, then carefully flip the base with a spatula and cook for a few more minutes, until you have a golden pizza crust.
8. Top the cauliflower pizza base with your favourite toppings and continue to cook until the cheese on top turns golden brown.
9. Cut into slices and serve.

About Sarah Glover

Sarah Glover, Author of WILD: Adventure Cookbook and Ambassador for Traeger Grills Australia: The internationally renowned chef and explorer, has travelled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah brings skill to wood-fired cooking, scaling windswept cliffs and salty stretches of beach to create simple, uncomplicated and seriously tasty food (always with a grin!).

Sarah has forged a career in Bondi Beach, Tasmania and beyond. She is the author of WILD: Adventure Cookbook and owner of the Wild Kitchen, a catering company founded on extraordinary events, cooked up under the stars. Sarah is the ambassador for Traeger Grills Australia.

About Traeger Grills

Traeger Grills, headquartered in Salt Lake City, has been revolutionising BBQ grilling and outdoor cooking for over 30 years with one simple, all-encompassing cooking solution. Traeger pellet grills use 100% all-natural hardwood fuel to infuse food with flavourful smoke, making food taste delicious and most of all, memorable. As the inventor of the original and world’s top-selling wood-fired grill, Traeger utilizes wood-fired convection power to provide 6-in-1 versatility; grill, smoke, bake, roast, braise and BBQ meals to perfection every time. For more information about Traeger Grills’ complete product line, where to buy and to learn more about the wood-fired difference, visit www.traegergrills.com.au