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INGREDIENTS
- 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
CAULIFLOWER DOUGH
- 1 (about 700g) cauliflower
- ¾ cup (75g) almond meal
- 1 tbs olive oil
- 30g grated parmesan, plus extra to serve
- 2 eggs
METHOD
1.Preheat oven to 140°C (fan-forced). Line 2 baking trays with baking paper. For cauli-flour dough, roughly chop cauliflower and place in a food processor. Pulse until very finely chopped, then tip into the centre of a clean Chux cloth. Place over a bowl and squeeze to remove any excess liquid. Spread cauliflower over prepared trays and bake for 15 minutes to dry out. Remove and stand to cool slightly.
2.Return cauliflower to food processor with almond meal, oil, parmesan, a pinch each of salt flakes and freshly ground black pepper, and eggs. Whiz until a smooth dough, scraping sides if neccesary.
3.Increase oven to 180°C. Spread cauliflower mixture over 1 baking-paper-lined tray to form a circle and use a piece of plastic wrap to press mixture down until about 1cm thick. Roast for 25 minutes or until cooked through and golden, then remove from oven.
4.Increase oven to 250°C. Spread tomato sauce and half the pesto over cauliflower pizza base, then top with mozzarella and roast for 5-10 minutes or until cheese is melted and bubbling.
5.Meanwhile, toss tomatoes and remaining pesto in a bowl. Season with pepper. Remove pizza from oven and top with pesto tomato and basil. Scatter over extra parmesan to serve.
