Easy Flourless Salted Chocolate Chip Cashew Cookies

These Easy Flourless Salted Chocolate Chip Cashew Cookies will become an absolute staple in your kitchen. They take no longer than 15 minutes from the second you enter the kitchen to your first cheeky nibble on a warm salty and chocolate molten cookie straight out of the oven. It’s quicker than a stroll to Tesco and better than any gluten-free cookies you can buy there or anywhere.

Easy Flourless Salted Chocolate Chip Cashew Cookies

Cashew Butter for Easy Flourless Salted Chocolate Chip Cashew Cookies

The secret ingredient is cashew butter which replaces the flour and butter you would use in a standard chocolate chip cookie recipe without compromising taste or texture. The cookies have a soft chew and a lovely undercurrent of sweet cashew which isn’t overpowering in the slightest.

Easy Flourless Salted Chocolate Chip Cashew Cookies

All manner of nut butters are ubiquitous in the supermarkets these days but if you want a homemade affair that is cheaper, silky smooth and the easiest ingredient you will ever make for your larder then visit my recipe here. It is still a surprise to people when I explain how easy it is to make nut butters – the only ingredients are nuts. No actual butter. So this makes it okay when you laden your toast in half a block of salty butter before slathering on an obscene amount of cashew butter.

Easy Flourless Salted Chocolate Chip Cashew Cookies

Salt is always the name of the game in my baking arena and here I require fleur de sel, crunchy little crystals of salt hand-harvested in Brittany. Of course you can use normal sea salt but then do reduce the quantity a little as fleur de sel is particularly gentle.

Easy Flourless Salted Chocolate Chip Cashew Cookies

These cookies have become a godsend of late. I have been darting around the country visiting family, going on hen weekends, baking for my cake stall in this interminable heatwave and holding my patience with a baby who has just realised he is a tantrum throwing toddler and is making the most of his new identity.

Easy Flourless Salted Chocolate Chip Cashew Cookies

A cookie, a cup of tea and a sit down has been the only thing I have craved these past few weeks. Oh, and more sleep but that goes without saying for any mother. Plus with all the frenetic cake stall baking I want to relax the pace with a laid back cookie that only requires a mixing bowl, wooden spoon and no more than seven minutes in the oven. So easy and so perfect.

Easy Flourless Salted Chocolate Chip Cashew Cookies
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4.67 from 3 votes

Easy Flourless Salted Chocolate Chip Cashew Cookies

Easy Flourless Salted Chocolate Chip Cashew Cookies are foolproof, with minimal ingredients, no fuss and are absolutely delicious.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Dessert
Cuisine: American
Servings: 15 cookies
Calories: 161kcal

Ingredients

  • 1 egg
  • 50 g soft light brown sugar
  • 50 g caster sugar
  • 250 g cashew butter
  • 1 teaspoon bicarbonate of soda
  • 100 g chocolate chips either milk or dark work well
  • 1 teaspoon fleur de sel if using regular sea salt reduce to 1/2 teaspoon

Instructions

  • Pre-heat oven to 180°C /160°C fan/gas mark 4 and line a large baking tray with baking parchment.
  • Whisk the egg and sugars together in a large mixing bowl until combined.
  • Add the cashew butter, bicarbonate of soda and sea salt until the batter is smooth and thick.
  • Finally stir in the chocolate chips until evenly dispersed.
  • Leave for a couple of minutes for the dough to set then using the palms of your hands roll up the sticky dough into balls of about about 30g each and place on a baking sheet a couple of inches apart. Crumble a little salt on top of each cookie and press down slightly.
  • Bake for 6-8 minutes until the cookies are just turning golden.
  • Remove from the oven and leave on the baking sheet for 5 minutes to firm up before moving them to a wire rack to finish cooling.

Notes

Making your own cashew butter is easy. See my recipe here.

Nutrition

Calories: 161kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 236mg | Potassium: 118mg | Sugar: 10g | Vitamin A: 15IU | Calcium: 13mg | Iron: 1.1mg
Easy Flourless Salted Chocolate Chip Cashew Cookies

Enchiladas Suisa

Enchiladas Suisa
There is a little happy dance that is dusted off whenever I mention that I’m making enchiladas for dinner. If you want to try it at home, it’s performed in a little hopping motion from foot to foot whilst waving your hands high in the air chanting ‘Enchiladas, enchiladas.’ Imagine a super happy and joyful rain dance but in the kitchen.

Ever since I stopped eating pasta enchiladas now reign supreme where once lasagne lorded over all. They both involve meat encased in some sort of carbohydrate, in this case corn tortillas, with a rich tomato sauce and lashings of cheese. They are an absolute favourite in our house. However, recently I have been pushing the boat out where my enchiladas are concerned and going all Suisa. Enchiladas Suisa replace the tomatoes and red chillies involved in the more standard enchilada recipe with a tomatillos and green chillies for a beautifully green sauce which is then finished off with plenty of sour cream before being weighed down with a mountain of cheese. You may remember that I’m a huge advocate of the green pepper and I would much rather go for the fresher slightly bitter taste of green than the lip puckering sweetness of red any day so you can imagine that Enchiladas Suisa suits my palette completely plus the addition of the sour cream makes it so much better than your run-of-the-mill enchiladas.

You can get tomatillos in the UK, they look a bit like small green tomatoes but unlike their un-ripened cousins they are encased in a husk if bought fresh and are fully ripe. They are also much tarter than a green tomato and are celebrated in Mexican cooking where they are often cooked down into salsa and enchilada sauces, just like here. This time of year tomatillos are way out of season but I don’t let that bother me as tinned tomatillos are a very good substitue. I’ve never seen them in a supermarket but it’s very easy to buy the tinned versions from Sous Chef, which is where I buy all my specialist ingredients.

Corn Tortillas

It is perfectly acceptable to make enchiladas with the flour tortillas you can get just about anywhere but corn tortillas are the traditional option. They hold together much better than a flour tortilla underneath the weight of the sauce and provide good robust flavour. The best ones are from the Cool Chile Co. as they are gluten-free and taste deliciously corny.

If you have access to good Mexican cheeses then by all means use those here to make the meal truly authentic but I’m pretty sure you will need to substitute which is what I did and I think a good British cheese like Wensleydale fits the bill perfectly. It’s also what Thomasina Miers uses in her Enchiladas Suisa recipe in Wahaca so if it’s good enough for her, then it’s good enough for us. To accentuate the full-on cheesiness of the dish I’ve also added some slices of mozzarella so that the strings of goodness pull away from each other upon serving, always guaranteed to make your mouth water.

Enchiladas Suisa

This is a Mexican dish but the full impact of the chilli heat depends on you. When we made it a few weeks ago we left all the seeds from the green chilli in the mix and it was eye wincingly powerful but if you take all the seeds out then the sauce can be too bland. A happy medium usually works by discarding half of the seeds but each to his own.

Ancho Chilli Powder

Enchiladas are a fantastic use of leftover chicken, run through with a bit of cumin and ancho chilli powder (use ordinary chilli powder if you can’t get hold of ancho chilli powder, but again you can order it from Sous Chef), then wrapped into the corn tortillas before being topped with sauce. However, I often make this with fresh chicken as I have done here. Of course, by using chicken breast there is the worry that it could go dry but I find if I just lightly cook the chicken in the pan it will finish cooking in the oven once encased in their tortillas and protected by the sauce retaining it’s tender texture.

Enchiladas Suisa

Enchiladas Suisa
Serves 4-6

1 tablespoon olive oil
1 onion, peeled and diced
2 garlic cloves, crushed
1 green chilli, diced
800g tomatillos (tinned or fresh)
½ teaspoon smoked sweet paprika
½ teaspoon cumin
25g fresh coriander, including stalks, roughly chopped
175g sour cream
125g mozzarella
100g Wensleydale cheese
About 8-10 corn tortillas

For the chicken filling:
1 tablespoon olive oil
1 onion, peeled and diced
2 chicken breasts, cut into strips
1 garlic clove, crushed
¼ teaspoon cumin
¼ teaspoon chilli powder
1 green pepper

  1. Pre-heat the oven to 180°C.
  2. First make the tomatillo sauce by heating the olive oil in a large saucepan and adding the onion, crushed garlic and green chilli. Sauté for about 10 minutes until soft.
  3. Drain the tomatillos if using tinned or remove from their husks if using fresh and chop them up roughly. Add to the saucepan along with the paprika, cumin, coriander and seasoning. Bring to a boil, then reduce to a simmer for about 20-25 minutes, stirring through occasionally.
  4. Remove the sauce from the heat then blitz up in the saucepan using a hand held blender until smooth. Pour in the sour cream and put back on to the heat, stirring in thoroughly until hot. Set aside whilst you prepare the chicken.
  5. Heat up the olive oil in a wide bottomed saucepan and add in the onion. Cook gently for about 10 minutes until softened.
  6. Add the chicken, garlic, cumin, chilli powder and green pepper along with some seasoning and cook on a medium heat until the chicken has begun to colour. Remove from the heat.
  7. Take a tortilla and warm it through in a small saucepan for about 10 seconds each side, then remove from the heat, fill with the chicken and tuck into an ovenproof dish. Repeat with each tortilla until all the chicken has been used up and the dish is full.
  8. Pour the tomatillo sauce over evenly then dot the top with crumbled Wensleydale and the sliced mozzarella.
  9. Bake in the oven for 25-30 minutes until bubbling and the cheese has begun to colour.

Chipotle Braised Brisket

Chipotle Braised Brisket

I love living in London for the simple reason of choice. We have a few brilliant butchers within walking distance from my house which I frequent on a weekly basis. Or if we liked we could get our meat from the farmers’ market. Our closest one is the one at Ally Pally and is the one we go to most often, but if we fancy making a bit of a trip then we sometimes go to Broadway Market over in Hackney on a Saturday.

Chipotle Braised Brisket

The grand choice of butchers and farms pretty much on our doorstep doesn’t always mean I can quite manage to leave the house though and once in a while I like to treat myself and buy our meat from Turner & George, an online butcher who deliver around London. The joy of this obviously being that it gets sent directly to my front door and I don’t even have to change out of my pyjamas. Turner & George prices are extremely reasonable and they do things like preserved bone marrow, boneless chicken legs and an absolute plethora of gluten-free sausages. Best of all, when it arrives, the order explains the provenance of each animal so you feel you know exactly what you are eating and where it came from. I don’t prefer either option, the butchers, the farmers’ market or an online delivery but it is fun to mix it up.

A few weeks ago after receiving my bounty from Turner & George after a particularly indulgent spree I found I had two beef briskets in my package. After checking with my original order it appeared that I had clicked on the item twice which was a bit of a pain. Brisket is a bit special occasion meat in our house, not due to its expense, as really it’s incredibly economical, but due to the longevity of its cooking time. Whereas your usual stewed meat might be done in 3 or 4 hours, to reach its optimum succulence brisket requires a good 8 hours of cooking time. I have tried whacking up the heat, slicing it thinly but have always been disappointed when I try to rush the process. As you can imagine, not every day allows for the level of organisation required to assemble your evening meal at 10am, and guarantee you are going to be in the whole day to monitor proceedings.

Chipotle Braised Brisket

Also, our household only consists of two hungry souls, well there are six but I don’t think I’ll count Willow, Wesley, Billy Buddy (and Little Bean yet) as far as portioning out the brisket is concerned. So a 1.5kg cut of brisket sees us through the week and then some. Two briskets then, wasn’t necessarily welcomed as good fortune, especially since freezer space is limited due to my ice cream obession.

The first brisket I prepared the day it arrived, I cooked it low and slow with plenty of onions, tomatoes and garlic and served it with a hot and spicy barbecue sauce. It wasn’t the prettiest affair but it was delicious. After working our way through that for a week I didn’t feel enough enthusiasm to repeat the meal so soon so I managed to squeeze the other brisket in the freezer, which called for a couple of tubs of ice cream to be promptly removed and eaten, and waited for inspiration to hit.

Chipotle Braised Brisket

I have been meaning to write about beef tacos on my blog for a while. We eat them a lot, they always feel like a bit of a treat as they come loaded with all the best things in life, cheese, sour cream and guacamole plus I have an excellent recipe for the cooking spices which I’ve been honing throughout my cooking years. When I decided that I would make tacos again this week I suddenly realised this was exactly what my extra beef brisket had been sent to me to achieve. A smokily spiced extravaganza but still packed with a mountain of onions and peppers just like my normal beef taco recipe. But here, the meat would be melting into the juices and softly scooped into the taco before being loaded with all its accoutrements.

Chipotle Braised Brisket Tacos

Needless to say it worked out particularly well, otherwise I wouldn’t be sharing it with you. I used both dried chipotle and chipotle in adobo for the chilli hit, then added sweetly smoked paprika, warming cumin and coriander to round out the spices. I piled sliced onions into the bottom of the casserole dish so that they became a sturdy thicket for the brisket and I added a litre of stock around the meat, as I have paid the price before for not adding enough cooking liquid to my brisket. Over the course of the 7-8 hour braise most of the stock is reduced to an aromatic syrupy gravy, sparky with lime and spices and cushioned with caramelised onions and the sliver of peppers which are added in the last half hour of cooking so they don’t disappear into oblivion.

I have eaten my Chipotle Braised Brisket two meals in a row in soft and warmed corn tacos but this evening I plan on rustling up some spicy coriander rice to accompany my next incarnation of this most delicious of briskets.

Chipotle Braised Brisket Tacos

Chipotle Braised Brisket

1.5kg beef brisket, unrolled
1 tablespoon cumin seeds, roasted and crushed
1 teaspoon coriander seeds, roasted and crushed
1 tablespoon sweet smoked paprika
1 teaspoon smoked garlic powder
1 litre hot beef stock
1 dried chipotle
1 teaspoon chipotle in adobo
2 tablespoons malt vinegar
juice of 1 lime
1 teaspoon sugar
5 cooking onions, sliced
1 red pepper, de-seeded and sliced thinly
1 green pepper, de-seeded and sliced thinly
1 yellow pepper, de-seeded and sliced thinly

Serve with guacamole, sour cream, grated cheddar cheese, shredded lettuce, spring onions and warmed soft corn tacos

  1. Take the cumin seeds, coriander seeds, paprika, garlic and seasoning and rub all over the brisket. If you have time you can leave the rub to permeate the meat for up to eight hours.
  2. Pre-heat the oven to 160°C.
  3. Soak the dried chipotle in the hot stock for 15 minutes. Take the chipotle out of the stock, then remove stalk and the seeds and chop finely.
  4. Put the chipotle back into the stock, then add in the chipotle in adobo, malt vinegar, lime juice and sugar and stir well until the sugar has dissolved.
  5. Take a huge casserole dish and arrange the sliced onions in a heap at the bottom, then place the brisket on top. Pour the stock around the brisket, but not on top of the meat. Place the lid on and
  6. Cook the brisket for about 7 hours but do check every hour to make sure the meat isn’t going dry.
  7. After 7 hours, remove the brisket and cut into slices, the knife should melt into the meat.
  8. Stir the sliced peppers into the oniony chipotle gravy at the bottom of the casserole dish, then add the brisket on top, submerging it into the gravy so it doesn’t go dry.
  9. Place the lid back on the casserole dish and put back in the oven for about half an hour until the peppers are cooked and the brisket is pretty much falling apart.

Spiced Pear Butter and Hazelnut Praline Cake

Spiced Pear Butter and Hazelnut Praline Cake (gluten-free)
This cake has become one of my favourite cakes of the season and is an absolute winner on my cake stall on a Sunday. It’s one of those all-rounder cakes which is good any time of the day; for breakfast, elevenses or a tea-time treat. It’s also elevated by the fact that it is gluten-free and dairy-free so it is perfectly amenable to the most common of food intolerances. I even had a lady come to my stall on Sunday who couldn’t eat any fat and this one perfectly ticked the box for that dietary requirement too. And did I mention that it’s deliciously moist, packed full of spicy fruity flavour and gilded with a crunchy golden praline too? Well it is.

Spiced Pear Butter and Hazelnut Praline Cake

Although my experiments with gluten-free flour and gluten substitutions are ongoing, I have found that my most successful gluten-free cakes are the one that are created without any thought at all in the direction of flour. I know of one cake company that specialises in ‘accidently gluten-free’ cakes which I think is a lovely way of describing that their cakes were never intended to go anywhere near gluten in the first place. These cakes have an identity of their own, without feeling like inferior substitutes of the real thing.

The secret ingredient of this cake, well actually it’s not so secret as I’ve put it right there in the title of the recipe, is a spiced pear butter. You may recall a couple of weeks ago I was waxing lyrical about the apple butter I used as the main ingredient of my Toffee Apple Cupcakes, well this pear butter is made in much the same way and is just as delicious. It feels almost criminal to take the pear butter and use is solely for this cake, despite how wonderful the cake is, but don’t worry I’ve amped up the quantities of the butter in the recipe below so it should be enough to make two cakes, or you can use the rest to spread on a crumpet, dollop on your granola with a bit of yoghurt or even serve with your Sunday roasted pork joint. These are round and about the same uses I suggested for your apple butter, if the ideas were good the first time then I have no problem in recycling them.

The pear butter replaces the fat in the cake and is whizzed up with egg yolks and sugar to form the base of the batter. Ground hazelnuts, which I ground myself by whizzing up roasted and blanched hazelnuts in the food processor, are used to thicken the batter and give it body. Then finally, whisked and stiffened egg whites are folded in to aerate the batter and to ensure the height of the cake is kept during the bake.

Spiced Pear Butter and Hazelnut Praline Cake

Now this cake cannot help but sink a little in the middle during the end of the bake, do not fear this is natural, and once it is decorated with the hazelnut praline and icing then it’s not noticeable at all. However, I have found a way of slightly counteracting how much the cake sinks by, and this is a new trick that I have incorporated into a lot of my cakes recently, including my brownies and my loaf cakes. To ensure an even bake you want to forget about the ubiquitous 180°C that is bandied around in recipes. In fact I went to a culinary salon with Rosie Lovell who suggested that 180°C is entirely too high and when she submitted her first book to her publishers she had to fight with them to maintain all her recipes at 170°C. It seems that the food industry is reticent to change but I agree entirely with her. In fact, for some of my cakes, like this one, I would even take it further. I like to bake this cake at 150°C for the first 10 minutes, then turn the temperature up to 160°C for the next 40 minutes until the cake is risen, is golden brown and an inserted toothpick comes out clean. There is nothing wrong with low and slow as far as baking goes, not all our cakes have to be in and out of the oven in half an hour. The only thing I would say about this method is to check the cake after the first 20 minutes and you’ll probably notice that it’s reached its colour peak. So just cover the top of the cake with a bit of domed tin foil for the rest of the time to ensure that it doesn’t burn.

Spiced Pear Butter and Hazelnut Praline Cake

200g pear butter (recipe below)
6 eggs, separated
1 teaspoon vanilla extract
175g golden caster sugar
250g ground hazelnuts
1 tablespoon baking powder

For the hazelnut praline:
2 tablespoons caster sugar
50g roasted and skinned hazelnuts

For the glaze:
125g icing sugar
1 teaspoon vanilla extract
1-2 tablespoons almond milk

  1. Pre-heat the oven to 150°C and line and grease a 20cm round cake tin.
  2. Whisk up the egg whites until they hold a stiff peak and set aside.
  3. Beat the egg yolks, sugar and vanilla until pale and thick.
  4. Mix in the pear butter.
  5. Add the ground hazelnuts and baking powder. Mix until thoroughly incorporated.
  6. Stir a third of the whites into the batter to slacken it off, then gently fold in the remaining whites.
  7. Pour the batter into the prepared cake tin and bake for 10 minutes, turn the oven up to 160°C and continue baking for around 40 minutes until firm to the touch and an inserted toothpick comes out clean.
  8. Once the cake is ready, remove from the oven and let the cake cool in the cake tin before removing.
  9. To make the hazelnut praline heat the caster sugar in a medium sized saucepan, without stirring, until it has all melted and is turning a golden brown. Very quickly add the hazelnuts, turning in the melted sugar, then pour out onto baking parchment.
  10. Leave the praline for about 5 minutes until just cool enough to handle then pull the nuts apart so that the caramelised sugar is pulled into strands. Then roughly chop some of the hazelnuts. Sprinkle the whole nut praline and the chopped nuts onto the top of the cake.
  11. To make the glaze mix the icing sugar with the vanilla extract and 1 tablespoon of the almond milk. Add some more almond milk if needed until the icing is just runny enough to drop over the cake. Decorate the cake with the icing any way you would like.

Pear butter
6 soft conference pears
200ml perry or pear cider
2 tablespoons of brandy
2 tablespoons honey
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon allspice

  1. In a medium saucepan, combine all ingredients, and stir to combine. Cover the saucepan, and cook over medium heat for 15 to 20 minutes until the pears are soft.
  2. Meanwhile pre-heat the oven to 170°C.
  3. Once the pears are soft, then blend the pears and cooking liquid together until completely smooth.
  4. Pour into a deep roasting tray and place in the oven.
  5. Bake for about 1 hour, stirring every 15 minutes with a fork until the butter is dark and as thick as clotted cream.
  6. Allow to cool then place in the fridge to chill until needed.

Banana and Walnut Paleo Pancakes

This Banana and Walnut Paleo Pancake recipe is incredibly versatile, flourless and produces quick but absolutely scrumptious pancakes with minimal ingredients.

A stack of Banana and Walnut Paleo Pancakes on a plate

This year is the first year I will actually be eating pancakes on pancake day and I’m very excited about it.  It always seems to fall on a day when I’m dieting.  This year is no exception but thanks to this recipe I am not letting that stop me.  Don’t be scared that I’ve labeled these paleo or skip over as you don’t follow the paleo plan, I would happily serve this to anyone happening to drop by and would make absolutely no apologies.

Mashed Banana

2 Ingredient Paleo Pancakes

The simplicity of the recipe is that it only really relies on 2 ingredients:

  • 1 egg
  • 1 banana

Whatever else you throw in is up to you.  As they do not contain any flour they are much lighter than a regular pancake which also means you can quickly whip up a batch mid week without being weighed down all morning by a heavy breakfast.

How to make Paleo Pancakes

The method is so simple it doesn’t really require a recipe. You need 1 egg and 1 banana per person

  1. Peel and mash the banana
  2. Whisk it into the egg
  3. Stir in your add-ins. Here it’s vanilla extract and ground walnuts
  4. Melt the coconut oil in a wide bottomed pan and ladle in the pancake batter. About 2 tablespoons per pancake.
  5. Cook for 3 minutes, flip then cook for an extra 1 1/2 minutes.

Paleo Pancake Tips!

  • Make sure the banana is a couple of days old so it’s mashable and will give the best banana flavour.
  • Add ground nuts for flavour, texture and extra protein.  Feel free to substitute the walnuts with almonds or pecans if you prefer.

Alternative Add-Ins and Toppings

  • Add blueberries into the batter
  • A pinch of cinnamon or nutmeg will hint at sweetness
  • Lemon zest
  • Or go wild at the weekend and top with a heaping of crispy salty bacon drizzled with maple syrup.
A stack of Banana and Walnut Pancakes on a plate with melted butter

If you need more gluten-free pancake recipes why not try?

Pumpkin Pancakes with Almond Maple Syrup
Best Gluten-Free Pancakes
Maple Galettes with Wiltshire Ham and Gruyere

If you make these Paleo Pancakes then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Banana and Walnut Paleo Pancakes

This Banana and Walnut Paleo Pancake recipe is incredibly versatile, flourless and produces quick but absolutely scrumptious pancakes with minimal ingredients.
Prep Time5 mins
Cook Time5 mins
Course: Breakfast
Cuisine: British
Servings: 1 serving
Calories: 372kcal

Ingredients

  • 1 banana
  • 1 egg
  • ¼ teaspoon vanilla extract
  • 2 tablespoon ground walnuts
  • 1 teaspoon coconut oil
  • 1 teaspoon salted butter optional

Instructions

  • Peel and mash the banana then whisk it up with 1 egg.
  • Add the vanilla extract and ground walnuts.
  • Melt 1 teaspoon coconut oil in a frying pan. Ladle in the pancake batter, you should be able to get 3 pancakes from this batter, each about 40-50ml.
  • Heat the pancake through on a gentle heat for 3 minutes on the first side, then flip over and heat for 1½ minutes on the other side.

Nutrition

Calories: 372kcal | Carbohydrates: 30g | Protein: 10g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 174mg | Sodium: 100mg | Potassium: 571mg | Fiber: 4g | Sugar: 15g | Vitamin A: 440IU | Vitamin C: 10.2mg | Calcium: 44mg | Iron: 1.7mg

Cauliflower Crust Pizza with Porchetta and Rocket

Cauliflower, this is your moment.

Cauliflower Crust Pizza

It really is the new wonder food. The versatility of this potentially bland vegetable is coming into its own these days in unexpected ways. Cooks everywhere are discovering new and interesting ways of incorporating it into our meals. In our house we gleefully use it as a substitution for just about any carb: for rice, for mashed potato and now today, for bread. More specifically, pizza dough.

Cauliflower Crust Pizza

Whomever came up with the idea to whizz up cauliflower into breadcrumbs, add cheese and eggs, ball into a dough, roll into a circle, place on a baking sheet, bake in the oven and add a bunch of tasty toppings is really very clever and not getting the credit they deserve.

Cauliflower Crust Pizza5
Cauliflower Crust Pizza6

It is much quicker than kneading a traditional bread dough for your pizza, carb free, not as greasy or heavy and is a secret vegetable. Basically what this adds up to is that you can go completely haywire with your toppings.

Cauliflower Crust Pizza3

I had some bravas sauce lurking in the freezer from a couple of weeks ago when I made these sweet potato fries so used that as my tomato base which was exactly the right consistency so worked really well. A friend of mine who eats a lot of pizza makes up the tomato sauce in a huge batch then freezes it into individual portions for later use which makes absolute sense to me. I also threw on some leftover roast pork which I had chopped up and fried up with an onion but if you don’t have that then porchetta is the obvious substitute. All I needed then was a handful of peppery rocket and some parmesan to grate on top.

I went a little bit deep pan for the recipe below but if you want a thinner and crisper base, just halve the ingredients and cook for slightly less time.

Cauliflower Crust Pizza

Cauliflower Crust Pizza
Recipe and styling inspiration adapted from Bakers Royale

1 large head of cauliflower (about 1 kilo)
25g parmesan, grated
2 eggs, lightly beaten

  1. Pre-heat the oven to 220°C.
  2. Break up the cauliflower florets and place in a food processor. Whizz until they form fine crumbs.
  3. Place the cauliflower crumbs, parmesan and eggs in a large mixing bowl. Mix thoroughly with your hands.
  4. Flatten the dough and form a circle. I used a cake round set on a lined baking tray and pressed the cauliflower mixture into the cake round so that when I lifted it up the pizza circle was perfectly formed. You can always flatten it out a bit more if you want a crisper base. I made the edges slightly raised as well to make it easier to top afterwards.
  5. Bake for 20-30 mins until the top has turned a golden brown.
  6. Remove from the oven and top anyway you want.

Porchetta and Rocket Topping

2 tsp olive oil
1 small onion, sliced
125g porchetta or leftover roast pork, chopped
200ml bravas or homemade tomato sauce
A large handful of rocket
50g grated parmesan

  1. In a medium frying pan heat up the olive oil then add the onion, fry gently for around 5 mins until it starts to soften.
  2. Add leftover roast pork if using and fry with the onions for around 5 mins until they just start to catch on the heat. If you are using porchetta then just fry off the onions for a further 5 mins until they begin to catch
  3. Meanwhile heat up your tomato sauce in a small saucepan on medium heat for 5-10 mins until bubbling hot.
  4. Load up your cauliflower crust, first by spreading on the tomato base, then adding the rocket, then piling on the roast pork or porchetta with the onions. Finally finish with a generous amount of grated parmesan.