Recipe: BBQ cauliflower margherita pizza

Ingredients

Cauliflower mix
125ml water
125ml flour
1 head of cauliflower
2 tbsp Sriracha sauce
1 tbsp rice wine vinegar
2 tbsp VIP sauce
1 tbsp honey

Pizza bases
2 prepared pizza bases
2 tbsp olive oil
l¼ cup onion, finely diced
1 tsp dried oregano
1 tsp dried basil
3 cloves garlic, finely grated
1 tin Italian crushed tomatoes
2 tbsp VIP sauce
1 tsp sugar
1 tsp salt
300g mozzarella
Handful cherry tomatoes
Fresh micro basil leaves

Method

1. Preheat oven to 200°C. Whisk together the flour and water until smooth. Slice the cauliflower into little florets. Toss the cauliflower in the flour mixture until well coated.

2. Spread onto a lined baking tray and bake in the oven for eight minutes. Stir all the florets around and bake for another eight minutes until the batter has some crunch and colour to it.

3. In a small saucepan, combine the Sriracha, vinegar, VIP sauce and honey. Bring to a simmer and take off the heat.

4. Toss the baked cauliflower through the hot sauce and return to the baking tray, and bake for a further 10 minutes. Set aside.

5. In a small saucepan over medium heat, add the olive oil, onion, oregano and basil. Stir until the onion is translucent. Add the garlic and continue to cook for another minute. Add the tomatoes along with the VIP sauce, sugar and salt and simmer for 30 minutes. Set aside.

6. At least 45 minutes before baking, place a pizza stone on an oven rack set to the top position and preheat the oven as high as it can go. If you don’t have a pizza stone, no problem. Bake the pizza right on a lined baking sheet for a little longer.

7. To assemble your pizzas: Flour surface well. Spread some of the homemade tomato sauce evenly over the pizza base, leaving a border along the edge. Place eight to 10 chunks of mozzarella or grated mozzarella evenly over the pizza. Drizzle with extra-virgin olive oil and sprinkle with with salt.

8. Slide pizza onto stone, and bake until cheese is melted and crust is spotty brown, six to 12 minutes total. Carefully pull pizza half way out of the oven and top with the spicy cauliflower. Bake for another two to three minutes. Remove from the oven and transfer to cutting board. Top with fresh micro basil, slice, and serve.

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