1 large head cauliflower, trimmed & cut into florets
2 eggs, lightly beaten
1 teaspoon dried oregano (&/or any other herbs/spices of choice)
1/3 cup finely grated parmesan
1/2 tablespoon olive-oil
- Place cauliflower florets in a food processor & blend until finely chopped, retaining some texture.
- Transfer cauliflower to a microwave-safe bowl and cover; microwave on high for 8 minutes, or until just tender. Drain well and leave to cool.
** If you like thin, crispy base pizza, wrap the cooked cauliflower in a dry tea-towel and squeeze out the excess water/moisture.
- Preheat oven to 200°C. Line 2 large pizza trays with baking paper. Place all ingredients, in a large bowl; mix until well combined.
- Press cauliflower mixture on trays into 2 x 22cm rounds, each about 3–4mm thick. Spray with olive oil and cook for 15 minutes, or until edges turn golden.
A cauliflower crust slashes a pizza’s carbohydrate load and salt content, and its subtle taste lets the toppings shine! But the best thing about this base is that it boosts your vegetable intake, and therefore the fibre. This crust alone delivers two of your five daily veggie serves!
Cauliflower Pizza offer the following percentage of the Recommended Dietary Intake (RDI) for the following:
Vitamin C: 159%
Vitamin B12: 25%