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Cauliflower pizza bases with antipasto
Cauliflower pizza bases with antipasto
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Try a nutritious cauliflower crust pizza topped with fresh antipasto for a healthier twist on a classic favorite.
Ingredients:
  • 1 head cauliflower (about 1.2kg), cut into florets
  • 2 free range eggs, lightly whisked
  • 60g almond meal
  • 300g pizza cheese
  • 1 tsp dried mixed herbs
  • 60ml passata
  • 1/2 x 310g jar chargrilled eggplant, drained
  • 4 whole artichokes in brine, drained, halved
  • 8 slices salami
  • 40g olive
  • 62.50 ml roasted pepper strips (roasted capsicum), drained
  • 62.50 ml basil leaves, to garnish
Instructions:
  • Add cauliflower to the food processor and pulse until finely chopped. Transfer cauliflower and 1/3 cup (80ml) water to a microwave safe bowl. Cover and microwave on high for 8 minutes or until tender. Drain the cauliflower, pressing out excess moisture with the back of a spoon. Transfer cauliflower to a large bowl and let it cool for 15 minutes.
  • Preheat the oven to 220C and prepare 2 large baking trays by lining them with baking paper.
  • Combine the egg, almond meal, 2 cups of cheese, and mixed herbs with the cauliflower. Season the mixture. Divide it among the prepared trays and shape into two 16cm x 25cm rectangles, ensuring the sides are slightly thicker to create a crust. Bake until golden, approximately 15 minutes.
  • Spread the bases generously with passata, then layer on the eggplant, artichoke, salami, olives, roasted capsicum, and the rest of the cheese. Bake for about 10 minutes or until the cheese turns a golden hue. Finish by garnishing with fresh basil leaves and serving alongside a mix of salad leaves.

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