Posted on August 04, 2015 by Jenny Cromack
For many people pizza is the number one cheat meal. However, as pizza isn’t the healthiest option out there it’s not something that, as personal trainers, we actively encourage our clients to eat!
With the rage for finding ‘carb-free’ options of food, we thought we would give you a carb free cauliflower pizza. It might sound weird, but the base is made using cauliflower….which is actually really tasty. Give it a try and let us know what you think!
Ingredients
For the base:
1 cauliflower – about 750g
100g ground almonds
2 eggs, beaten
1 tbsp dried oregano
For the topping:
1 x can chopped tomatoes
1 crushed garlic clove
1 tbsp tomato purée
½ large aubergine, thinly sliced lengthways into long strips
2 tbsp olive oil
1 small red onion, cut into wedges
½ small bunch basil, leaves picked
125g ball mozzarella
25g Grana Padano or Parmesan (or vegetarian alternative), grated,
a few pinches of chilli flakes
Add any other healthy toppings you like!
Method:
Heat oven 180C fan/gas 6.
Remove the leaves from the cauliflower and trim the stalk end, then cut into chunks.
Blitz half the cauliflower in a food processor until finely chopped, like rice. Add to a bowl and repeat with the remaining half.
Steam the cauliflower until it becomes soft but don’t let it get soggy! Leave to cool a little.
Once cool enough to handle, put the cauliflower in a tea towel and squeeze as much liquid as you can then transfer to a clean bowl.
Add the ground almonds, egg, oregano and plenty of seasoning.
Line a baking tray with baking parchment and grease with oil.
Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 30cm base. Make it a little thicker at the edges to create a ‘crust’.
Bake for 15-18 mins until golden brown and starting to crisp a little at the edges.
Whilst that is cooking heat a griddle pan and brush each aubergine slice on both sides with a little of the oil, season and cook for 5-6 mins, turning once, until softened and charred. This will probably need to be done in batches, place on a plate.
Cook the onions until softened and charred.
To make the tomato sauce, whizz the canned tomatoes, tomato purée, garlic and some seasoning in a blender until smooth.
Transfer to a small saucepan, bring to a simmer and cook gently for 8-10 mins until thick (you don’t want any watery tomato soaking into the cauliflower base). Tear half the basil leaves and stir through the sauce.
Once the cauliflower base is cooked, set aside to cool a little. Turn the oven up to 240C/220C fan/gas 8.
Drain the mozzarella and pat dry with kitchen paper.
Spread the tomato sauce over the base, sprinkle over the parmesan then arrange the aubergines, red onion and mozzarella on top.
Scatter over the chilli flakes and return to the oven for 10-12 mins. Before serving, scatter with the remaining basil leaves.