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30 min
for
4
people
Babiche Martens
The cauliflower is almost undetectable and adds a wonderful texture. If you are cutting back on the carbs, or you're gluten-free, this is a great one for you. Try to grate your own cheese as the pre-grated cheese is covered in flour, and get creative with your toppings.
Ingredients
| 340 g | Cauliflower (Main) |
| 1 | Egg |
| 1 | Egg, white only |
| 1 tsp | Oregano |
| ¼ cup | Parmesan cheese, grated |
| ½ tsp | Garlic powder |
| 1 to taste | Salt & freshly ground pepper |
Topping
| ¼ cup | Pasta sauce |
| ½ cup | Mozzarella cheese, grated |
| 50 g | Mushrooms, sliced |
| ¼ cup | Black olives |
| ½ cup | Basil leaves (Main) |
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Directions
- Preheat oven to 180C.
- Process or grate cauliflower until it resembles fine breadcrumbs.
- Place in a clean tea towel and squeeze out all the juice. Transfer to a bowl.
- Add egg, egg white, oregano, parmesan, garlic, salt and pepper. Combine well.
- Lay a sheet of baking paper on an oven tray and spread cauliflower out evenly to make a pizza base.
- Cook for 15 minutes until crispy on top and edges. Leave to cool until ready to use.
- Place toppings on base and return to the oven for 15 minutes or until golden. Eat while hot.
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