This low-carb, nutritious pizza uses cauliflower to make the ideal pizza base, so no one can ever tell you that you can’t eat it on a Monday.
1: Set baking oven to 140 °C (fan-forced). Use baking paper to line 2 baking trays. Cauliflower should be roughly chopped and placed in a food processor to make cauli-flour dough. Chop very finely in the processor, then pour into the center of a fresh Chux cloth. Squeeze the object over a bowl to drain any extra liquid. In order to dry it out, spread the cauliflower over the prepared trays and bake for 15 minutes. Remove and let it cool a bit while standing.
2. Bring the cauliflower back to the food processor along with the almond meal, oil, parmesan, eggs, and a pinch of each salt and freshly ground black pepper. Blend until a smooth dough forms, scraping down the edges as needed.
3. Raise the oven’s temperature to 180°C. Spread the cauliflower mixture over one baking paper-lined pan, forming a circle, and pressing it down with a piece of plastic wrap until it is approximately 1 cm thick. Remove from oven after roasting for 25 minutes, or until golden and well done.
4. Raise the oven’s temperature to 250°C. Spread half of the pesto and the tomato sauce over the cauliflower base of the pizza. Add the mozzarella cheese, and roast for 5 to 10 minutes, or until the cheese is melted and bubbling.
5. Toss the tomatoes with the remaining pesto in a bowl in the interim. Use pepper to season. Remove pizza from oven and top with pesto tomato and basil. Scatter over extra parmesan to serve.
¼ cup (60ml) each tomato pasta sauce and pesto
100g mozzarella, thinly sliced
250g mixed cherry tomatoes, halved (smaller ones left whole)
Baby basil leaves, to serve
1 (about 700g) cauliflower
¾ cup (75g) almond meal
1 tbs olive oil
30g grated parmesan, plus extra to serve