Humble it may be, but cauliflower is full of vitamin C, a vital antioxidant for boosting immunity and protecting against cancer. It is also a wonderful source of potassium and rich in the mineral boron, which assists in the development of lean muscle. Cauliflower is truly versatile: it can be used as an alternative to mashed potato, a dairy-free option to add richness to soups instead of cream, or as the ultimate low-starch side when chopped into florets and sautéed to resemble fried rice.
Quick and easy to make, the base on this pizza is crisp, yet soft and light with a subtle texture, and the herbs and spices add an extra flavour boost.
Makes one 30 cm (12 inch) pizza
- 3 tablespoons tomato paste (concentrated purée)
- 60 g crumbled goat’s cheese
- 4 tomatoes, thinly sliced
- nutritional yeast flakes, to serve
Cauliflower Base ingredients:
- cold-pressed extra virgin olive oil, for greasing
- 1 tablespoon chia seeds
- 1 cup cooked, shredded cauliflower
- 100 g (31/2 oz/1 cup) almond meal
- 1/2 cup nutritional yeast flakes
- 1 garlic clove, finely chopped
- 11/2 teaspoons dried Italian herbs
- pinch of caraway seeds
1. Preheat the oven to 230°C (450°F/Gas 8) and lightly grease a 30 cm (12 inch) pizza tray with olive oil.
2. Place the chia seeds and 60 ml of water in a bowl and set aside for 15 minutes.
3. Add the soaked chia seeds to a large bowl with all the other dough ingredients and mix well.
4. Spread the dough evenly onto the prepared pizza tray and bake in the oven for 12- 15 minutes, or until the edges begin to brown.
5. Remove from the oven and set aside to cool. Preheat the grill to high. Top the base with the tomato paste, goat’s cheese and tomato slices and grill for 5 minutes. Sprinkle with nutritional yeast flakes and serve.