Kaman shares her delicious and heathly pizza recipe with us
Pizza, one of my guilty pleasures. But rather eating something from a takeaway or buying a frozen pizza, I wanted something tasty and healthy for my family.
I first started making homemade sauce since last year, but have now branched into making my own pizza crust as a way to get more veggies into my family. Trust me, all you taste is cheese.
If you decide the crust is too much work, there are great healthier options at Best of Italy in Rathmines, or Mortons.
The sauce I’m about to share is incredible, it takes me back to this little restaurant in Pietrasanta, Italy. If you don’t use the stick blender to blend that sauce, you get a nice chunky sauce if you are having pasta. I blend it for pizza.
Hope you enjoy it as much as I do.
Italian tomato sause
recipe modified from A Family Feast
- ⅓ cup good quality extra virgin olive oil(I use Monini)
- Pinch of red pepper flakes
- 4 crushed garlic cloves
- ¾ cup chopped onion (optional)
- 1 teaspoon fresh chopped oregano, divided, or ½ teaspoon dried
- 1 tablespoon chopped fresh basil, divided, or ½ tablespoon dried
- 1 teaspoon fresh chopped mint, divided
- 1 teaspoon coconut sugar
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 28-ounce cans of whole tomatoes or two quarts of freshly canned garden tomatoes
- ¼ cup freshly grated Parmesano Reggiano cheese
- 2 tablespoons unsalted butter
- Before you begin, pour your two cans of tomatoes into a bowl and crush with your hand. Don’t break them up too small, you want large chunks.
- In a large heavy bottomed pot with a lid, on a burner with no flame, pour in olive oil and add red pepper flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end), sugar, salt and pepper. Turn on the burner and slowly bring up to hot. When the onions and garlic start to cook, stir and heat for five minutes.
- Turn dial to medium high and stir until they start to boil. Then reduce to simmer, partially cover and simmer 90 minutes.
- After 90 minutes, remove from heat and add the reserved herbs and Parmesan cheese. Add the butter to round out the flavors. Stir again and blend with a stick blender.
Notes: I like to make the sauce a day ahead because I find with tomato based sauces, it taste even better the next day.
Cauliflower Pizza base
Recipe from Chewtown
- 1 whole cauliflower, leaver removed and florets separated
- 2 eggs
- 1/2 cup grated Parmigiano-Reggiano Cheese (or other hard cheese)
- 1/4 cup finely chopped continental parsley
- Salt and pepper, to taste
Preheat oven to 200° Celcius.
- Place raw cauliflower florets in a food processor and pulse till they are the size of rice grains (you may need to do this in two batches depending on the size of your processor).
- Bring 1/2 medium sized pot of water to the boil, then add the cauliflower and cook for 5 minutes covered. Drain the cauliflower in a strainer, then transfer to a cloth and squeeze out the excess water. You want the cauliflower to be as dry as possible.
- Transfer cauliflower to a large bowl. Add egg, cheese, parsley, salt and pepper and mix very well.
- Line two pizza trays (32cm) with parchment paper then divide the mixture in two and place on the prepared pizza trays. Using your hands, press the mixture out on the baking trays evenly until it almost reaches the edge of the trays. Transfer to the oven and bake for 25-30 minutes, or until the base is golden in colour.
- Remove from oven and top with your favourite ingredients and cheese, then bake again for 5-10 minutes until the cheese has melted.