Cheesy, gluten-y, salty pizza – not so good for our heart, skin and digestion. So let’s make a healthy alternative which, in fact, tastes better and fills that craving. Oh yes it does! Your body will love you for this alternative. I top my pizza with leek, mushroom, parmesan and rocket. Yum!
Serves: 2-3 as a main
- 1 cauliflower head, cut into florets (or 2x packets of cauliflower rice)
- 2 free-range or organic egg, lightly beaten
- 1 cup almond meal
- 1-2 tbsp coconut flour, if on hand
- 1 handful of shredded mozzarella – (you can leave this out, recipe will still work. However it can make the pizza more crispy)
- 1/2 tsp. ground cumin or curry powder
- 1-2 tbsp rosemary leaves
- 1-2 tbsp olive oil
- 2-3 tbsp chunky pesto, for the topping
- Himalayan salt and ground pepper – to your tastebuds
- Toppings of your choice. I personally adore topping my pizzas with baked eggplant, roasted tomatoes , ricotta and fresh rocket.
- Preheat the oven to 180°C (160°C fan-forced). Line a large baking tray with baking paper.
- In a food processor, pulse the cauliflower until it’s the consistency of fine crumbs. You can either steam the cauliflower first or use it raw; it works both ways.
- Place the cauliflower in a clean tea towel and squeeze out as much moisture as possible. This is key to making a crisp pizza base.
- In a large mixing bowl, add the cauliflower and combine with the egg, almond meal, coco flour, spices, herbs, olive oil, Mozzarella (if using), salt and pepper.
- Place the cauliflower mixture in the centre of the tray. Lay a second sheet of baking paper on top and use your palms or a rolling pin to flatten into a circle.
- Bake for 20-25 minutes or until the base is firm and slightly browned.
- Remove from the over and top with the pesto and any of your favourite ingredients. You may also want to add more seasoning, plus some extra olive oil.
- Return the pizza to the oven for another 10-15 minutes.
- Take the pizza out of the oven and cool for a few minutes before slicing.