hi foodtube I’m Anna Jones and I’m going
to show you how to make my any night of
the week pizza it’s a quicker lighter
alternative to a dough based pizza and
the added extra is that it’s gluten free
it’s got some lovely boozy mozzarella
and then it’s got some greens shaved
fennel and a bit of pecorino on top the
base is actually made from cauliflower
which may sound a bit weird but actually
it gives a really lovely crisp base and
it’s a brilliant way to get a bit more
veg into your meal times Paulo flowers
had a bit of Renaissance recently people
are really really into it it’s all over
kind of health blogs and stuff like that
is a brilliant vegetable it’s really
high in vitamin C and the great thing
about it in terms of this pizza’ basis
that it’s actually got quite a low water
content which means that it’s dry enough
to create a lovely crispy base chop your
cauliflower up into little pieces we’re
going to pop this in here a medium
cauliflower I’ll make a base that’ll
serve between two and four people it’s
as easy and as quick as that that’s
about right as a rice light consistency
the next thing you need to add to this
is some oats these are just normal
rolled oats if you want to make this
completely gluten free then it’s
important that you remember to use
gluten free oats and I’m adding just
about a hundred grams of oats so the
next thing you need to add is some
ground almonds this is kind of going to
bind the dough all together this is just
a good pinch of dried oregano and then
we need is a good pinch of salt and a
nice pinch of pepper so this is the
texture I’m looking for it’s quite fine
it’s quite crumbly and it’s nice and dry
to bind it I need to add a couple of
eggs here just to kind of medium sized
eggs work well and the egg is going to
be what brings this all together and
makes it into a dough um
so you can see that it’s come together
to form a dough now this is the perfect
consistency so I’ve got a baking tray
line with greaseproof paper over here
all you need to do is just tip the dough
into the middle of the baking paper work
this dough out into a kind of nice flat
pizza shape I’m just patting it all down
to make sure it’s really nice and even
and then I’m just going to use my
fingers around the edges to just sort of
crimp up the sides a little bit you want
to make sure that this is no more than a
centimeter thick if it’s really thick
you’re going to get too much base and
it’s not going to crisp up properly so
this is looking perfect this just needs
to go into a fan oven at 200 degrees for
about 20 minutes until it’s dried out
and it’s all lovely and golden around
the edges so the base is cooking away in
the oven and I’m just going to get on
with my really simple tomato sauce all
you need is about half a can of chopped
tomatoes a nice pinch of salt a nice
pinch of pepper and then we’re going to
add some basil and then the final thing
is just a bit of olive oil
that’s exactly what I want so I’m going
to crack on with the rest of the
toppings for my pizza now I’m going with
some greens this is some Swiss chard
cutting the sorts a little bit finer
that you don’t get big lumps in your
mouth so to go with the charge I’m going
to use some fennel
I love the ANSI D flavor with the
tomatoes chop this in half and then I’m
really simply going to use a trusty of
veg peeler to just shave some little
shards of fennel and they’re just going
to sit on top of the pizza and they’re
going to go nice and crispy and add some
lovely freshness and crunch so I’m just
going to check on the pizza base in the
oven so this is exactly how you want it
if you have a look here it’s really
lovely and golden around the edges and
you can see it’s dried out and it’s
really nice and crispy and this is going
to be a fantastic base for our pizza so
you just need to get your toppings on
now I’m going to start off with a little
bit of tomato sauce use the back of a
spoon to just spread the tomato sauce
all over so the next thing is a bit of
mozzarella this is a lovely ball of
buffalo mozzarella about half of it
because this is a really big one so you
just get a few of these greens and
scatter them over the top and then we’re
going to top that off with some of these
lovely delicate little pieces of fur now
so that’s ready to go back in the oven a
fan oven at 200 for about 8 minutes
so that’s looking great you can see that
the fennel has charred and burnished a
bit around the edges and the mozzarella
has melted and you can see some lovely
little crispy golden bits and that’s
melted in with all the greens and the
lovely tomato sauce and it smells
amazing and I’m just going to do a
couple of finishing touches first of all
I’m going to shave a little bit of
pecorino of the top the reason I’m using
pecorino is it’s got a lovely kind of
sweet nutty flavor which goes really
well with the fennel and the greens but
if you’re vegetarian like me it’s really
important to look for rennet free
pecorino perfect the nice scattering of
basil leaves I’m quite generous here
because I love the fragrance of basil
I’m really happy with this it looks so
clean and fresh and smells amazing I’m
going to cut myself a slice and have a
bit of a taste
is that Anna seeding us from the fennel
there’s a lovely basil but the thing
that is a real real game-changer is the
base it doesn’t taste cauliflower it
just tastes crispy and delicious and
it’s such a good vehicle for all of
these amazing flavors if you like this
recipe please give us a thumbs up and
this recipe and loads of other delicious
recipes are in my book on modern way to
eat you can find all the details in the
box below thanks
you
to show you how to make my any night of
the week pizza it’s a quicker lighter
alternative to a dough based pizza and
the added extra is that it’s gluten free
it’s got some lovely boozy mozzarella
and then it’s got some greens shaved
fennel and a bit of pecorino on top the
base is actually made from cauliflower
which may sound a bit weird but actually
it gives a really lovely crisp base and
it’s a brilliant way to get a bit more
veg into your meal times Paulo flowers
had a bit of Renaissance recently people
are really really into it it’s all over
kind of health blogs and stuff like that
is a brilliant vegetable it’s really
high in vitamin C and the great thing
about it in terms of this pizza’ basis
that it’s actually got quite a low water
content which means that it’s dry enough
to create a lovely crispy base chop your
cauliflower up into little pieces we’re
going to pop this in here a medium
cauliflower I’ll make a base that’ll
serve between two and four people it’s
as easy and as quick as that that’s
about right as a rice light consistency
the next thing you need to add to this
is some oats these are just normal
rolled oats if you want to make this
completely gluten free then it’s
important that you remember to use
gluten free oats and I’m adding just
about a hundred grams of oats so the
next thing you need to add is some
ground almonds this is kind of going to
bind the dough all together this is just
a good pinch of dried oregano and then
we need is a good pinch of salt and a
nice pinch of pepper so this is the
texture I’m looking for it’s quite fine
it’s quite crumbly and it’s nice and dry
to bind it I need to add a couple of
eggs here just to kind of medium sized
eggs work well and the egg is going to
be what brings this all together and
makes it into a dough um
so you can see that it’s come together
to form a dough now this is the perfect
consistency so I’ve got a baking tray
line with greaseproof paper over here
all you need to do is just tip the dough
into the middle of the baking paper work
this dough out into a kind of nice flat
pizza shape I’m just patting it all down
to make sure it’s really nice and even
and then I’m just going to use my
fingers around the edges to just sort of
crimp up the sides a little bit you want
to make sure that this is no more than a
centimeter thick if it’s really thick
you’re going to get too much base and
it’s not going to crisp up properly so
this is looking perfect this just needs
to go into a fan oven at 200 degrees for
about 20 minutes until it’s dried out
and it’s all lovely and golden around
the edges so the base is cooking away in
the oven and I’m just going to get on
with my really simple tomato sauce all
you need is about half a can of chopped
tomatoes a nice pinch of salt a nice
pinch of pepper and then we’re going to
add some basil and then the final thing
is just a bit of olive oil
that’s exactly what I want so I’m going
to crack on with the rest of the
toppings for my pizza now I’m going with
some greens this is some Swiss chard
cutting the sorts a little bit finer
that you don’t get big lumps in your
mouth so to go with the charge I’m going
to use some fennel
I love the ANSI D flavor with the
tomatoes chop this in half and then I’m
really simply going to use a trusty of
veg peeler to just shave some little
shards of fennel and they’re just going
to sit on top of the pizza and they’re
going to go nice and crispy and add some
lovely freshness and crunch so I’m just
going to check on the pizza base in the
oven so this is exactly how you want it
if you have a look here it’s really
lovely and golden around the edges and
you can see it’s dried out and it’s
really nice and crispy and this is going
to be a fantastic base for our pizza so
you just need to get your toppings on
now I’m going to start off with a little
bit of tomato sauce use the back of a
spoon to just spread the tomato sauce
all over so the next thing is a bit of
mozzarella this is a lovely ball of
buffalo mozzarella about half of it
because this is a really big one so you
just get a few of these greens and
scatter them over the top and then we’re
going to top that off with some of these
lovely delicate little pieces of fur now
so that’s ready to go back in the oven a
fan oven at 200 for about 8 minutes
so that’s looking great you can see that
the fennel has charred and burnished a
bit around the edges and the mozzarella
has melted and you can see some lovely
little crispy golden bits and that’s
melted in with all the greens and the
lovely tomato sauce and it smells
amazing and I’m just going to do a
couple of finishing touches first of all
I’m going to shave a little bit of
pecorino of the top the reason I’m using
pecorino is it’s got a lovely kind of
sweet nutty flavor which goes really
well with the fennel and the greens but
if you’re vegetarian like me it’s really
important to look for rennet free
pecorino perfect the nice scattering of
basil leaves I’m quite generous here
because I love the fragrance of basil
I’m really happy with this it looks so
clean and fresh and smells amazing I’m
going to cut myself a slice and have a
bit of a taste
is that Anna seeding us from the fennel
there’s a lovely basil but the thing
that is a real real game-changer is the
base it doesn’t taste cauliflower it
just tastes crispy and delicious and
it’s such a good vehicle for all of
these amazing flavors if you like this
recipe please give us a thumbs up and
this recipe and loads of other delicious
recipes are in my book on modern way to
eat you can find all the details in the
box below thanks
you
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