- Lower Carb Pizza with Cauliflower Cheese Base.jpg (164.93 KiB) Viewed 724 times
Preparation Time: 15 minutes
Cooking time: 1 hour
Serves: 4 persons
This meal, if served as four portions, provides 319 cals, 19g fat (of which 9g saturates), 7g sugar and 1g salt per portion.
Ingredients:
- 750g (1lb 10oz) cauliflower florets
- 50g (1¾oz) Parmesan, grated
- 50g (1¾oz) shredded mozzarella
- 1 small egg, lightly beaten
- 2 tbsp cornflour, plus extra as needed
- 1 pinch salt
- 2 tbsp olive oil, divided
- 100g (3½oz) tomato passata
- 1 small vine tomato, slice halved
- 1 spring onion, sliced
- 100g (3½oz) fresh mozzarella, drained and sliced
- 1 handful basil leaves
- Freshly ground black pepper
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Grease and line a large round baking tray with greaseproof paper.
2. Pulse the florets in a food processor until rice-like in texture. Boil, covered, for 4 - 5 minutes until tender.
3. Drain and wrap securely in a clean towel; squeeze out the excess water.
4. Tip into a bowl and add the Parmesan, shredded mozzarella, egg, cornflour and salt. Mix well until a rough dough come together, adding more cornflour if needed to bind it.
5. Transfer the dough onto the lined tray and pat it down into a large round. Brush the top with 1 tbsp olive oil.
6. Bake for 25 - 35 minutes until dry to the touch and golden-brown.
7. Spread the pizza with the passata and top with tomato slices, spring onion and fresh mozzarella. Drizzle with the remaining 1 tbsp olive oil and season.
8. Bake until the mozzarella has melted (7 - 10 minutes). Garnish with basil leaves and add pepper to taste, before serving.
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