Roasted Veggie Cauliflower Pizza
1
15 min
30 min
Ingredients
Toppings:
- 1/2 red pepper
- 1/2 yellow pepper
- 1 small courgette
- Olive oil
- Hummus or Passata
- 10 black olives
Pizza Base:
- 750g cauliflower florets
- 2 eggs
- 2 tsp dried oregano
- 1 garlic clove
- Black pepper
Pesto:
- 15g basil leaves
- 25g pine nuts
- 1 garlic clove
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- 1-2 tbsp olive oil
Method
- Preheat the oven to 200°C / 180°C fan/ gas mark 6. Cut peppers into strips. Cut courgette lengthwise then into 5mm slices. Crush the garlic.
- Scatter the peppers and courgettes on a baking tray. Drizzle with olive oil. Roast in the oven for 20 minutes. When done, remove from the oven and set aside.
- Line a round pizza tray/ flat baking sheet with parchment paper. Heat some water in a large saucepan. Pulse small batches of raw cauliflower florets in a food processor until you get a texture similar to rice. Alternatively you can use the coarse side of a cheese grater.
- Cook cauliflower rice in boiling water for 5 minutes. Drain in a colander. Leave to cool a little, then transfer to a kitchen towel and strain as much water out as you can.
- Transfer cauliflower rice to a bowl. Mix in beaten eggs, oregano, crushed garlic clove. Season with pepper.
- Tip mixture on pizza / baking tray. Spread evenly with a spoon, creating a slightly thicker boarder around the edges. Bakes for 30 minutes.
- In the meantime make the pesto by whizzing together basil leaves, pine nuts, garlic and lemon juice. Transfer to a bowl. Mix in oregano and olive oil.
- When pizza crust is done, spread hummus or passata on top.
- Top with roasted vegetables and olives. Return to the oven to bake for a further 5-10 minutes. Serve with a drizzle of pesto on top.