Using cauliflower to make pizza crust has a lot of health benefits. This recipe makes use of cauliflower to create an exquisite pizza base, additionally, it is low carb and keto friendly which makes it a great meal.
INGREDIENTS
1/4 cup(60ml) each of pesto and tomato pasta sauce
baby basil leaves
100g of thinly sliced mozzarella
250g of mixed cherry tomatoes, halved(leave the smaller ones whole)
For the cauliflower dough
1 cauliflower (around 700g)
1 tablespoon olive oil
2 eggs
3/4 cup of almond meal(75g)
30g grated parmesan. leave extra to serve.
HOW TO MAKE LOW CARB CAULIFLOWER PIZZA RECIPE
1. Heat up the oven to 140°C. Line 2 baking trays with baking paper.
2. For the cauliflower dough, chop the cauliflower roughly and place it in a food processor. Pulse until it is finely chopped, then tip into the middle of a clean Chux cloth. Place over a bowl and squeeze it to remove excess liquid. Spread
cauliflower over the prepared tray and bake it for 15 minutes to dry out. Then remove and stand to cool.
3. Take back the cauliflower to the food processor with parmesan, oil, almond meal, a pinch of freshly ground pepper, a pinch of salt, and eggs. Whiz until it becomes a smooth dough. Scrape the sides if necessary.
4. Increase the oven to 180°C. Spread the cauliflower mix over 1 baking-paper-lined tray to form a circle. Use a piece of plastic wrap to press the mix down until it is about 1 cm thick. Roast for 25 minutes until it is well cooked and golden. Then remove it from the oven.
5. Increase the oven to 250°C. Spread the tomato sauce and half of the pesto over the cauliflower pizza base. Top it with mozzarella and roast for 5-10 minutes or until the cheese is melted and bubbling.
6.Then throw the tomatoes and the remaining pesto into a bowl. Season it with pepper.
7. Remove the pizza from the oven and top it with tomato, pesto and basil. Scatter the extra parmesan over it to serve.
Tags
Recipe