No matter what kind of diet you’re following, this vegan, vegetarian, gluten and dairy free meal is bound to fit the bill!
Method
Preheat oven to 180C degrees.
Place the cauliflower in a food processor and blend until smooth. Spoon the mixture into a muslin or cheesecloth and squeezed out all of the liquid. Do this a couple of times. The end result will resemble a firm puree.
In a large bowl combine the remaining base ingredients.
On a baking tray covered with baking paper spread the dough into 2 small pizza rounds, don’t spread it too thin.
Bake in the oven for 20-25 minutes, until the top is golden brown and firm to touch.
Take out of the oven and top with the tomato, basil, olive oil, salt and pepper, cook for a further 10 minutes.
Eat hot!!
Ingredients
Serve: 2-4, Prep: 15 minute, Cooking: 30-35 minutes.
Ingredients:
- 2 cups of cauliflower, after pureeing and squeezed dry
- 2 whole eggs
- 1 tbs coconut flour
- 1 tbsp ground chia seed
- 3 tbsp nutritional yeast
- 1 garlic clove, crushed
- ¼ tsp dried basil
- ¼ tsp dried oregano
- 1 tsp sea salt
- 1 tsp fresh ground black pepper
- Topping:
- 1 punnet of perino and cherry tomatoes cut in half
- ½ cup fresh basil leaves
- 4 tbsp. extra virgin olive oil
- 1-2 tsp. salt
- 1 tsp. pepper, ground
View the recipe here.
