Turkish cauliflower pizza with Quorn and tzatziki
Nutrition Facts
each servingIngredients
all 17 types- For the base: 900 g/32 oz cauliflower, prepared into florets
- 1 small onion, finely chopped
- 1 medium egg, beaten
- 40g/3 oz 3% fat cream cheese, e. g. Philadelphia lightest cream cheese or 40g/3 oz low fat natural yogurt
- 2 tbsp wholemeal flour
- 1/4 tsp freshly ground black pepper
- 1 tsp olive oil
- For the toppings: 1 tsp olive oil
- 300 g/12 oz Quorn, meat-free mince
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp dried oregano
- 1 large cucumber, half grated, half finely diced
- 175 g/5 oz cherry tomatoes, quartered
- 2 tbsp flat-leaf parsley, chopped
- 200 g/7 oz low-fat natural yogurt
Directions
11 steps in totalFor the base: Preheat the oven to 200°C (180° fan)/400F/gas mark 6. Grease and line a large round baking tray with greaseproof paper.
Place the cauliflower florets in a food processor and pulse until rice-like in texture. Bring a large saucepan of water to the boil and cook the cauliflower, covered, for 4-5 minutes until tender.
Drain well and gather the cauliflower in a large square of muslin or cheesecloth. You can also use a clean tea towel. Wrap the muslin around the cauliflower in a ball-shape and twist well to wring out as much excess water as possible.
Tip the dried cauliflower into a bowl and add the egg, cream cheese, flour, and freshly ground black pepper. Mix well until a rough dough comes together.
Transfer the cauliflower dough onto the lined tray and roll out into a large round. Brush the top with olive oil.
Bake for 25-35 minutes until dry to the touch and golden-brown all over.
For the toppings: In the meantime, heat the olive oil in a sauté pan set over a medium heat until hot.
Add the onion and sweat until softened, about 5 minutes. Stir in the Quorn and cook over a slightly increased heat until browned all over, breaking it up with a wooden spoon.
Stir in the spices and oregano, cooking for a further 2 minutes. Remove from the heat and cover to keep warm.
Remove the cauliflower base from the oven when ready. Top with the Quorn, diced cucumber, cherry tomatoes, and chopped parsley.
Stir the grated cucumber into the yogurt in a small mixing bowl. Spoon dollops on top of the pizza and serve the remainder on the side.
