Delicious cauliflower pizza with roasted vegetables and pesto. The words ‘nutritious’ and ‘pizza’ can finally be used together with this wonderful combination. No gluten or wheat in sight when you serve up this cauliflower specialty…..choose your toppings and enjoy!
SERVES 4
INGREDIENTS
1 head of cauliflower washed, dried and shredded in a blender into small 'rice' size.
1 egg
1 tbsp gluten free flour I use brown rice flour from Bob Red Mills
1 tsp nutritional yeast flakes
2 tsp Italian seasoning
METHOD
Preheat oven to 350 degrees. Grease the baking sheet with coconut oil, then line it with parchment paper and grease it too.
Steam the cauliflower rice for 3-4 minutes. Don't let it go mushy, then put it in a towel and squeeze out the excess water.
Put the cauliflower rice into a large bowl, add the egg, seasoning, flour and yeast flakes and mix well.
Spoon the mixture - it should still be a little wet - over the lined baking sheet and spread it out evenly over the paper. Make sure there are no holes in the mixture.
Bake in the oven for 30-40 minutes, or until golden and crisp. Remove from the baking sheet and leave to air for a few minutes.
To serve, spread over a little pesto and arrange some roasted vegetables over the top!
Recipe Notes
To serve: Home made pesto or Del Mano's pesto sauce Roasted red peppers, broccoli, onions and mushroom ( or your choice of veg)