Cheesy, gluten-y, salty pizza – not so good for our heart, skin and digestion. So let’s find the healthy alternative which in fact tastes better and fills that craving. Oh yes it does! The body will love you for this alternative. I top my personal pizza with leek, mushroom, Parmesan and rocket. Yum!
Serves: 2-3 as a main
- 1 cauliflower head, cut into florets (or 2x packets of pre bough 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 180C (160C 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. The key is to make a crisp pizza base.
- To a 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.