A low-carb alternative to a family favourite, this pizza is designed to boost your vegetable intake without boosting your waistline. It serves 2, so share with a friend/ family member. I haven’t personally tried this as I’m vegan and nut-intolerant but my husband sampled it and gave it the thumbs up!
Image credit: Adrian Lawrence
- 1 cauliflower, divided into florets
- Oil, for brushing
- 100g (3½oz) ground almonds
- 2 eggs, beaten
- 70g (2½oz) Parmesan cheese, grated
- 150ml (¼ pint) fresh tomato sauce or shop-bought passata
- 125g (4½oz) mozzarella, sliced, or 6–8 mini balls
- 1 handful of pitted black olives
- 1 handful of cherry tomatoes
- Rocket or basil leaves, to serve
Place the cauliflower florets in a food processor and blend until finely chopped, like rice. You may have to do this in several batches.
Place the chopped cauliflower in a dry frying pan and cook for about 10 minutes, stirring occasionally, to evaporate all of the moisture. Alternatively, put it into a microwaveable bowl, cover with clingfilm and cook in the microwave for 5–6 minutes.
Preheat the oven to 180°C (350°F), Gas Mark 4. Line a large baking sheet with baking paper and brush with oil.
Spread the cauliflower out on a clean tea towel and leave to cool, so the moisture can evaporate. Once cool, pick up the corners of the tea towel and squeeze any remaining liquid out of the cauliflower. Transfer to a mixing bowl and stir in the ground almonds, eggs and grated Parmesan.
Tip the cauliflower mixture into the centre of the prepared baking sheet and spread it out into a round, about 1cm (½ inch) thick in the middle and thicker at the edges. Bake for 15–20 minutes until just turning golden.
Spread the pizza base evenly with the fresh tomato sauce and arrange the mozzarella, olives and tomatoes on top. Bake for a further 8–10 minutes until the topping is bubbling. Serve topped with as much rocket or basil as you like.