Ingredients
- 5 tomatoes, chopped
- 1 head of garlic, chopped in half
- 2tbs olive oil
- Salt and pepper
- 500g cauliflower florets
- 100g almond flour
- 50g grated Parmesan
- 2 eggs
- 1tsp dried oregano
- 1tsp garlic powder
- 200g grated mozzarella
- 100g Gorgonzola
- 200g cherry tomatoes, halved
- For the slow-roasted garlic sauce: preheat your oven to 180 degrees. Slice the top off the head of garlic to expose the cloves. Place the garlic head on a piece of aluminium foil and drizzle with olive oil. Sprinkle with salt and pepper, then wrap the garlic and tomatoes in the foil to create a packet. Roast in the preheated oven for about 45 minutes to one hour, or until the cloves become soft and caramelised. Once roasted, remove the garlic and tomatoes from the oven and let them cool. Squeeze the roasted garlic cloves out of the skin into a bowl. Mash the cloves with a fork until you get a smooth paste. Set aside.
- For the cauliflower crust: preheat your oven to 220 degrees. Line a baking sheet with parchment paper. Steam the cauliflower florets until tender, then let them cool. Once cooled, place the cauliflower in a food processor and pulse until it resembles fine rice grains. Transfer the processed cauliflower to a clean kitchen towel and wring out as much moisture as possible. In a mixing bowl, combine the cauliflower rice, almond flour, grated Parmesan cheese, eggs, dried oregano, garlic powder, salt and pepper. Mix well to form a dough. Transfer the dough to the prepared baking sheet and press it into a round pizza crust shape, about a quarter of an inch thick. Bake the cauliflower crust in the preheated oven for 15-20 minutes or until it becomes golden and firm.
- Assembling the pizza: preheat your oven to 230 degrees. Spread the slow-roasted garlic sauce over the cauliflower crust. Sprinkle the crumbled mozzarella and Gorgonzola cheese evenly over the sauce. Arrange the halved cherry tomatoes on top of the cheese. Place the pizza back in the oven and bake for an additional 10-12 minutes, or until the cheese is melted and the cherry tomatoes slightly roasted.
