Cauliflower pizza with roasted vegetables
and pesto
Cauliflower pizza with roasted vegetables and pesto
Prep time: 10 minutes
Cooling time: 15 minutes
Ingredients:
Coconut oil for greasing
480g cauliflower, washes dried and blitzed in a blender into small rice
1 egg
A pinch of salt and pepper
1 tbsp gluten free flour ( I use brown rice flour in this )
1 tsp nutritional yeast flakes
2 tbsp Italian seasoning
To serve:
Herby pesto
Roasted aubergine and peppers
Method:
Preheat the oven to 160 degrees. Grease the baking sheet with coconut oil and line it with parchment paper, then grease the top.
Steam the cauliflower rice for 3 or 4 minutes. Don't let it go mushy. Then put it in a tea towel and squeeze out all the water.
Put the cauliflower rice in a large bowl and add the egg, seasoning, flour, yeast flakes and mix well.
Spoon the mixture over the lined baking sheet make sure there are no gaps in the mixture. Bake in the oven for 40 minutes. It should be golden and crispy.
To serve, spread over the pesto or another type of sauce and place the aubergine and roasted peppers over the top they can be home made or from a jar.
Here’s a bonus! My herby pesto recipe to use with pizzas as a topping, or a 'pasta ' sauce that goes well with spiralled vegetables.
135g almonds
Juice and zest of one Lemon
1 garlic clove, peeled
A handful of fresh basil
A handful of fresh parsley
Sea salt and ground pepper
Olive oil
Soak the cashews overnight in water, then drain and add them to a blender with the remaining ingredients. Blend retaining a bit of texture and pour over courgette or use as a topping for the pizza.
Enjoy! x