Flower power pizza
Method
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Preheat the oven to 170C/190C fan/350F/Gas 4. Line a baking tray with baking parchment and lightly grease with butter, ghee or coconut oil.
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Grate the cauliflower into rice-sized pieces using a hand grater or food processor.
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Put all the pizza base ingredients in a bowl and mix well with a spoon, or add to the food processor and blend, to form a sticky dough.
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Using the back of a spoon, spread the dough out onto the greased parchment on the tray, shaping it into a circle 30cm/12in wide.
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Bake in the oven for about five minutes, then flip it over and return to the oven for another two minutes.
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Pull the mozzarella ball apart into small pieces and arrange over the base of the pizza.
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Slice the tomatoes into 1cm/½in thick slices and arrange over the pizza. Add the chilli flakes, if desired.
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Bake the pizza for 10-15 minutes more until the mozzarella is melted and bubbling.
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Sprinkle the basil over the top of the pizza before serving and drizzle with olive oil.
Ingredients
For the pizza base
- butter, ghee or coconut oil, for greasing
- 140g/5oz cauliflower (about ¼ of a head without the stalk)
- 1 egg white, beaten
- 50g/1¾oz ground almonds
- 40g/1½oz buckwheat flour
- ½ tsp sea salt
- ½ tsp black pepper
- ¼ tsp bicarbonate of soda
For the topping
- 1 medium mozzarella ball
- 2 handfuls fresh tomatoes (a mixture of colours look good)
- chilli flakes (optional)
- handful fresh basil
- drizzle of olive oil, to serve
Shopping List
Flower power pizza
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Other