Ingredients
- 125 mlwater (for the cauliflower batter)
- 125 mlflour (for the cauliflower batter)
- 1 headcauliflower, sliced into little florets
- 2 TbspSriracha (for the hot sauce)
- 1 Tbsprice wine vinegar (for the hot sauce)
- 2 TbspStaffords VIP Sauce (for the hot sauce)
- 1 TbspStaffords Pure Honey (for the hot sauce)
- 2pizza bases
- 2 Tbspolive oil (for the tomato sauce)
- ¼ cuponion, finely diced
- 1 tspdried oregano
- 1 tspdried basil
- 3 clovesgarlic, finely grated
- 1 tinItalian crushed tomatoes
- 2 TbspStaffords VIP Sauce (for the tomato sauce)
- 1 tspsugar
- 1 tspsalt
- 300 gmozzarella
- Handfulcherry tomatoes
- To servefresh micro basil leaves
Made with Staffords
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Method
Preheat the oven to 200°C. Whisk the flour and water together until smooth, then toss the cauliflower florets in the batter until well coated.
Spread the florets on a lined baking tray and bake for 8 minutes. Stir them around and bake for another 8 minutes, until the batter has some crunch and colour.
In a small saucepan, combine the Sriracha, vinegar, VIP sauce and honey. Bring to a simmer, then take off the heat.
Toss the baked cauliflower through the hot sauce, return it to the baking tray and bake for a further 10 minutes. Set aside.
For the tomato sauce, heat the olive oil in a small saucepan over medium heat and add the onion, oregano and basil. Stir until the onion is translucent, then add the garlic and cook for another minute. Add the tomatoes, VIP sauce, sugar and salt and simmer for 30 minutes. Set aside.
At least 45 minutes before baking, place a pizza stone on an oven rack in the top position and preheat the oven as high as it will go. If you don't have a pizza stone, bake the pizza on a lined baking sheet for a little longer.
To assemble, flour your work surface well. Spread some of the tomato sauce over each pizza base, leaving a border around the edge, then top with 8 to 10 chunks of mozzarella (or grated mozzarella). Drizzle with extra-virgin olive oil and sprinkle with salt.
Slide the pizza onto the stone and bake for 6 to 12 minutes in total, until the cheese has melted and the crust is spotty brown. Carefully pull the pizza halfway out of the oven, top with the spicy cauliflower and bake for another 2 to 3 minutes.
Transfer to a cutting board, top with fresh micro basil, then slice and serve.
No pizza stone? Bake the pizza straight on a lined baking sheet for a little longer.
