Cauliflower Crust Pizza

Cauliflower Crust Pizza

Health Rating
Prep Cook Ready in Servings
15 min 45 min 1 h 4
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Ingredients


100 gm Almond flour/meal, Bob's Red Mill (for base)
1/2 bunch Basil, fresh (for topping)
750 gm Cauliflower (about 750 gm (for base))
1 can(s) (16 oz) Diced tomatoes, canned (for topping)
1/2 eggplant Eggplant (thinly sliced lengthways (for topping))
2 large egg Egg (beaten (for base))
1 clove(s) Garlic (for topping)
125 gm Mozzarella cheese, partially skimmed (sliced (for topping))
2 tbsp Olive oil (+ extra for greasing (for topping))
1 tbsp Oregano, dried (for base)
25 gm Parmesan cheese, grated (for topping)
1 small Red onion (cut in 8 wedges (for topping))
15 ml Tomato puree, canned (for topping)

Instructions


Heat oven to 400.

Remove the leaves from the cauliflower and trim the stalk end, then cut into chunks. Blitz half the cauliflower in a food processor until finely chopped, like rice. Transfer to a bowl and repeat with the remaining half.

Tip all the cauliflower in a bowl, cover with cling film and microwave on High for 5-6 mins until softened. Tip onto a clean tea towel and leave to cool a little. Once cool, scrunch up the tea towel and squeeze as much liquid as you can out of the cauliflower, then transfer to a clean bowl.

Stir in the ground almonds, egg, oregano and plenty of seasoning. Line a baking tray with baking parchment and grease with oil.

Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 30cm round. Make it a little thicker at the edges to create a ‘crust’. Bake for 15-18 mins until golden brown and starting to crisp a little at the edges.

Brush each eggplant slice on both sides with oil, season and cook for 5-6 mins, turning once, until softened and charred. Transfer to a plate. Brush the onions with oil, season and griddle for 5-8 mins until softened and charred.

To make the tomato sauce, whizz the canned tomatoes, tomato purée, garlic and some seasoning in a blender until smooth. Transfer to a small saucepan, bring to a simmer and cook gently for 8-10 mins until thick (you don’t want any watery tomato soaking into the cauliflower base).

Tear half the basil leaves and stir through the sauce.

Once the cauliflower base is cooked, set aside to cool. Turn the oven up to 425. Drain the mozzarella, and pat dry.

Spread tomato sauce over the base, sprinkle over the Grana Padano, then arrange the eggplant, red onion and mozzarella on top. aScatter over the chilli flakes and return to the oven for 10-12 mins.

Before serving, shave over a little more cheese and scatter with the remaining basil leaves.

Nutrition Facts

Per Portion

Calories 499
Calories from fat 269
Calories from saturated fat 64
Total Fat 29.9 g
Saturated Fat 7.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 8.1 g
Cholesterol 122 mg
Sodium 564 mg
Potassium 1232 mg
Total Carbohydrate 32 g
Dietary Fiber 11.6 g
Sugars 7.5 g
Protein 25.5 g

Dietary servings

Per Portion


Meat Alternative 1.2
Milk Alternative 0.8
Vegetables 6.3

Energy sources


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Recipe from:
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