• 400 g cauliflower, florets
  • ½ cup (70g) ground almonds
  • ½ tsp salt
  • 1 tsp Gregg's Rubbed Basil
  • ¼ cup finely grated parmesan cheese, (15g)
  • 2 eggs, (no 7) beaten
  • ½ cup Italian Tomato Sauce* or ¼ cup Wattie’s Tomato Paste
  • ¾ cup , (75g)
  • 1 small courgette, cut into thin ribbons
  • 2-3 button mushrooms, sliced
  • 6-8 pitted olives, (optional)
  1. Preheat oven to 180°C (fan assisted). Draw a 23cm circle on a sheet of baking paper place on a baking tray, pencil/pen side down
  2. Place the cauliflower florets into a food processor and pulse until they are the size of rice grains. Transfer to a sieve and wash with cold water. Drain very well.
  3. Tip into a mixing bowl. Add ground almonds, salt, Gregg’s Rubbed Basil, Parmesan cheese and eggs and mix well to combine ingredients. Press mixture into the circle on the baking tray, about 1cm thick. Bake for 15-20 minutes, until the edges are starting to turn golden. Remove from the oven and allow to cool.
  4. Increase the oven temperature to 200°C (fan assisted). Spread the cauliflower pizza base with Italian Tomato Sauce* or tomato paste. Top with grated mozzarella, courgette ribbons, sliced mushrooms and olives if wished. Bake for 10 minutes or until cheese has melted. Garnish with fresh basil leaves. Serve cut into slices.

Made With

Tomato Paste

Concentrated tomato suited to adding to sauces, casseroles & pizzas.

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