VEGGIE RECIPE

Smoky Cauliflower Pizza Base

Preheat the Traeger grill, with the lid closed, to 180°C. Line a baking tray with baking paper or a silicone mat.
Wash and thoroughly dry the cauliflower and remove the leaves, then separate into florets and chop into smaller pieces. Process in a food processor in two batches, until ‘rice’ forms, then spread out on the prepared baking tray and cook in the Traeger for 15 minutes.
Transfer the cauliflower to a large bowl lined with a double layer of muslin and set aside for 10–15 minutes, until cool enough to handle.
Increase the Traeger temperature to 250°C and place a pizza stone inside to preheat for 20 minutes.
Pull the corners of the muslin together and squeeze the ball of cauliflower rice until no liquid remains.
In a large bowl, whisk the egg, dried herbs, salt and pepper for 10 seconds. Add the mozzarella and cauliflower and mix very well with a spatula until combined.
Transfer the cauliflower pizza dough to the middle of the pizza stone and very carefully flatten the dough with your hands to form a thin pizza crust. Cook for 20 minutes, then carefully flip the base with a spatula and cook for a few more minutes, until you have a golden pizza crust.
Top the cauliflower pizza base with your favourite toppings and continue to cook until the cheese on top turns golden brown.
Cut into slices and serve.