Enjoy pizza night while knowing its full of highly nutritious vegetables!
Ingredients
1 medium head
Cauliflower
(for the cauliflower base)
1/4 cup
Parmesan cheese, grated
(for the cauliflower base)
1/4 cup
All-purpose white flour
(for the cauliflower base)
1 large
Egg
(for the cauliflower base)
1 tbsp
Olive Oil, Extra Virgin
(for the cauliflower base)
1/2 tsp
Onion powder
(for the cauliflower base)
1/2 tsp
Sea Salt
(for the cauliflower base)
1/4 tsp
Garlic powder
(for cauliflower base)
2 tbsp
Extra virgin olive oil
(for pizza sauce)
1/2 tsp
Oregano, dried
(for pizza sauce)
1 clove(s)
Garlic
(for pizza sauce)
2 small
Tomato
(coarsely chopped, for pizza sauce)
1/2 tsp
Oregano, dried
(for pizza sauce)
1 pinch
Sea Salt
(for pizza sauce)
1 dash
Black pepper
(for pizza sauce)
2 tsp
Olive Oil, Extra Virgin
(for topping)
1 pepper(s)
Roasted red peppers, canned
(sliced, for topping)
4 heart
Artichoke hearts, canned
(thinly sliced, for topping)
1/4 cup
Kalamata olives
(for topping)
1/4 cup
Goat cheese, soft
(for topping)
1 clove(s)
Garlic
(for topping)
1 cup
Arugula
(for topping)
Instructions
1. Place a pizza stone or upturned baking tray in the oven and preheat the oven to 220°C (430°F). Lightly grease and line a 26 cm (10 ¼ in) pizza tray with baking paper. 2. Bring a large saucepan of water to the boil. Line a colander with muslin (cheesecloth) or a clean dish towel. 3. Place the cauliflower in a food processor and blend until finely chopped into tiny grains. 4. Cook the cauliflower for 1 minute, so it still has a bite to it but is not completely raw. Pour into the prepared colander and set aside to drain and cool slightly. 5. To prepare the pizza sauce, heat the oil in a small saucepan over low heat. Cook the garlic until softened. Add the tomatoes and herbs and cook for 15 minutes, or until softened and the liquid has reduced to make a thick sauce. Purée using a stick blender or food processor. Season with salt and pepper. 6. Bundle the cauliflower up in the muslin cloth or dish towel and squeeze out any extra liquid. 7. To prepare the base, place the cauliflower and the remaining ingredients in a medium bowl and mix well to combine. Spoon the mixture in the centre of the pizza tray and press out to make an even base. Place the pizza tray onto the preheated stone or upturned baking tray. Bake for 15-20 minutes, until golden brown and beginning to crisp up. 8. Spread the prepared sauce over the base. Scatter the roasted pepper, artichoke, olives and goat cheese on top. Cook for a further 10 minutes. 9. Remove from the oven, top with arugula and garlic. Slice to serve.
