Cauliflower pizza
Nutrition Facts
each servingIngredients
all 13 types- 1 cauliflower
- 1 tsp rapeseed oil
- 75g red onion, thinly sliced
- 150g red pepper, thinly sliced
- 150g courgette, diced
- 2 fresh tomatoes, chopped
- 2 cloves garlic, crushed
- 1 heaped tsp dried oregano
- 1 egg, beaten
- 15g Parmesan, finely grated
- 50g reduced-fat mozzarella, thinly sliced
- 6-8 fresh basil leaves, torn
- half tsp chilli flakes (optional)
Directions
6 steps in totalPreheat the oven to 180°C/gas mark 4. Remove the stalks from the cauliflower, break into large pieces and hand grate or blitz in a food processor.
Add the cauliflower to a bowl, cover with clingfilm and pierce the film a couple of times. Cook in the microwave on high for 4-5 minutes. Allow to cool.
Once completely cooled, place the cauliflower onto a clean tea towel and squeeze over the sink to remove the excess water.
Meanwhile make the pizza topping. Heat the oil in a frying pan and fry the onion, red pepper and courgette for 4-5 minutes until starting to brown. Add the tomatoes, garlic and oregano and cook for another 2 minutes. Mix well and set aside.
Add the cauliflower to a bowl with the egg and Parmesan. Mix well.
Line a round baking tray or pizza sheet approximately 25cm in diameter with non-stick baking paper. Spread the cauliflower, to a thickness of ¾cm, onto it. Bake for 15 minutes, remove from the oven and top with the vegetables and mozzarella slices. Bake for a further 10 minutes. Serve sprinkled with the basil leaves and chilli flakes, if using.
