A healthy and oh-so-delicious alternative to your favourite guilty treat. Remove / add toppings to suit your taste buds!
• 1 large head of cauliflower
• 2 large eggs
• ½ cup grated mozzarella
• 1 tablespoon of finely grated parmesan
• Seasoning to taste (mix of fresh Italian herbs, salt & pepper)
• Serena Tomato Paste
• 1 tablespoon Serena Basil Pesto (for topping)
• 1 cup baby spinach leaves
• 6 – 8 fresh asparagus stems
• 1 medium courgette, thinly sliced
Preheat over to 220 degrees Celsius while you prepare the pizza crust & toppings.
Wash cauliflower and cut into florets. Place raw florets into a food processor and blitz until the cauliflower is a similar texture to rice. Transfer to microwave safe bowl.
Place raw cauli rice into microwave & set on high for about 3 – 4 minutes. Remove from microwave and allow to stand until cool (or until cool enough to work with).
Wraps the cooked cauli rice in a muslin cloth (a clean kitchen towel will also work) and squeeze as hard as possible to remove any excess moisture from the cauliflower.
Transfer cauliflower to a mixing bowl and add the eggs, mozzarella, parmesan & seasoning. Combine well.
Spread cauli mixture onto a lined baking tray (either forming a circle or rectangle) and place in the oven for about 10 - 15 minutes or until the base is starting to get firm & crispy.
Remove tray from oven and top with Serena tomato paste, spinach, sliced courgette & asparagus (if you like the asparagus slightly softer, it can be steamed for 10 minutes beforehand). Place back into the oven for a further 5 - 10 minutes.
Remove from oven and drizzle with Serena Italian Basil Pesto.