This recipe is so clever! Using a vegetable as the basis of a pizza. It works so much better than you might imagine and tastes really really good. Make sure you give it a go!
Ingredients (serves 2)
For the base
- ½ head large cauliflower or 1 small
- 1 small clove garlic, crushed
- 1/3 cup grated mozzarella cheese
- 2 eggs, beaten
- 1 teaspoon dried or fresh oregano
- 2 tbsp. tomato puree or paste
- A selection of sliced vegetables of your choice e.g. tomato, capsicum, corn, courgette
- 1/3 cup of grated mozzarella cheese
Pre-heat oven to 200°C and put a sheet of greaseproof paper onto a baking tray.
Remove the stems and leaves from your cauliflower and blitz the florets in the food processor (I use the amazing Kenwood Multipro Excel) until they resemble coarse breadcrumbs.
Pop the cauliflower in a microwave proof bowl and cook on high for 2 minutes. Remove from the microwave, stir and pop it back in for another 2 minutes. Repeat again if required but be very careful not to burn the cauliflower. It is likely to take 6-8 minutes in total depending on the power of your microwave. You are looking for the cauliflower to be soft.
Add garlic, cheese, eggs and oregano to the cauliflower and stir through to create a dough.
Spread the dough evenly on the baking paper about 5mm thick. The pizza should be about 20 – 25 cm in diameter.
Bake for 15-20 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
Remove the crust from the oven.
Top with tomato puree/paste and toppings (avoid adding too many heavy toppings).
Return pizza bake to the oven for about 5 minutes, or until the toppings are hot and the cheese is melted.
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