Name: Cauliflower pizza
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 medium (900g) cauliflower, trimmed and broken into florets; 1/4 cup (35g) chickpea flour (besan); 1 cup (80g) grated parmesan cheese; 2 eggs, beaten lightly; 200 gram large boccocini, drained, sliced thinly; Pizza Sauce; 400 gram canned chopped tomatoes; 2 clove garlic, chopped finely; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1 tablespoon tomato paste; 1/3 cup loosely packed fresh basil leaves, torn

Cauliflower pizza

Sink your teeth into this deliciously wholesome, healthier cauliflower pizza - loaded with fresh tasty ingredients and mouthwatering flavour!

Makes 2

Prep

15M

Cook

Total

1H 15M

Ingredients

1 medium (900g) cauliflower, trimmed and broken into florets

1/4 cup (35g) chickpea flour (besan)

1 cup (80g) grated parmesan cheese

2 eggs, beaten lightly

200 gram large boccocini, drained, sliced thinly

Pizza Sauce

400 gram canned chopped tomatoes

2 clove garlic, chopped finely

1/2 teaspoon sugar

1/2 teaspoon salt

1 tablespoon tomato paste

1/3 cup loosely packed fresh basil leaves, torn

Method

Cauliflower pizza

1.Make pizza sauce: Combine all ingredients in a small saucepan; simmer, uncovered, for 15 minutes or until thickened slightly.

2.Preheat the oven to 200°C (180°C fan-forced). Line 2 large oven trays with baking paper; mark 27cm circles on paper, turn paper over.

3.Pulse cauliflower, in 2 batches, until it resembles fine crumbs.

4.Transfer cauliflower to a large bowl; stir in chickpea flour, parmesan and eggs. Season well with sea salt and freshly ground black pepper.

5.Shape cauliflower mixture into marked rounds on trays; smooth the surface. Bake on bottom shelf for 25 minutes or until golden.

6.Spread pizza sauce over bases. Top with bocconcini. Bake for about 15-20 minutes or until golden and cheese has melted.

Pizza topping inspiration:

7.* Prosciutto and rocket: Bake pizza as above. Top hot pizza with 100g thinly sliced prosciutto and 50g rocket. * Mushrooms: Prepare pizza up to step 6. Top the bocconcini with 120g thinly sliced button or Swiss brown mushrooms. Drizzle with 1 tablespoon extra virgin olive oil and sprinkle with 2 finely chopped cloves garlic. Season with salt and pepper. Bake as above. * Diavola: Prepare pizza up to step 6. Top the bocconcini with 100g thinly sliced hot salami and 1/2 Cup (120g) sliced drained chargrilled capsicum. Bake as above, then scatter with basil leaves before serving.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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