( SERVES 4 )
It could be considered faddy, but if you're willing to give it a go you'll find this pizza to be filling, nutritious, and absolutely delicious. It's low carb, low cal, vegetarian, gluten free, but absolutely but can be tailored to suit anyone joining you for tea.
|1 head||Cauliflower, Grated|
|2 Tbsp||Grated parmesan cheese|
|1 cup||Mozzarella cheese, Grated|
|2 cloves||Crushed garlic|
|1 pinch||Salt & freshly ground pepper|
|1 tsp||Olive oil|
|1 tsp||Italian seasoning|
|1 Tbsp||Tomato pesto|
|8||Black olives, Pitted and halved|
|1||Spring onion, sliced|
|4||Yams, cooked and sliced|
|¼ whole||Red capsicum, sliced|
|20 g||Feta, chopped|
|6||Basil leaves, chopped and sprinkled|
|1 handful||Cheddar cheese, grated|
- Place grated cauliflower in a bowl, microwave for 7 to 8 minutes until soft and allow to cool.
- To cooled cauliflower, add egg, Parmesan, mozzarella cheese, and garlic. Mix thoroughly. Season with salt and pepper.
- Cover baking tray with baking paper, and shape mixture into a pizza base shape. Brush lightly with olive oil and sprinkle with Italian herbs. Bake for 20 minutes at 215 degrees Celsius.
- When baked, top with your choice of seasonal and budget friendly toppings. We suggest tomato pesto, sliced mushroom, black olives, spring onion, cooked sliced yams, sliced red capsicum, feta, fresh basil and grated cheddar. Bake for a further 10 minutes until cheese is melted. ENJOY!