Pizza is one of those foods that tastes amazing but often leaves you feeling a little heavy afterwards. In a creative twist, this base is uses predominantly cauliflower, a non-starchy vege that is very low in calories.
One of my injured clients decided to reduce the amount of carbohydrate energy she was consuming at night and decided to give this a go.
Here is an amended recipe for you to try at home!
WHAT YOU NEED - BASE ONLY:
1 whole cauliflower head
1/4 cup light mozzarella cheese
1/8 cup parmesan cheese
1 whole egg
1/4 cup almond meal (optional ~ may need later depending on how well you drain cauliflower)
Sprinkle of oregano, basil & thyme
Sprinkle of pepper & chili flakes (optional)
WHAT TO DO - BASE ONLY:
Preheat oven to 180*c.
Chop all florets off the cauliflower. Put in a food processor, and pulse for 30 seconds until in rice consistency (not mash). Alternatively use a grater and finely grate the cauliflower to form that same rice consistency.
Transfer into a microwaveable bowl. Microwave for 4 minutes. Then transfer cauliflower mix onto absorbent paper towel or a dry tea towel, let cool before next step.
Wrap tightly in towel and wring out ALL the water that has formed (this is critical, otherwise you’ll have a soggy base) – try get all the water out until becomes semi-dry and light. Place back into bowl.
Add cheeses, herbs & spices. Then add the whole egg. Mix with hands until thoroughly combined. (Add the almond meal if you think mixture is too wet)
Grab half the mixture and flatten with hands on a lined baking tray. Do the same with other half.
Bake for 10-12 mins, or until brown and looking firm.
Pull out of oven and cool slightly.
Add desired pizza toppings. I recommend loads of vegetables, some quality lean meat and just a tiny amount of cheese. After all, there is cheese in the base.
Go and return to oven for a further 10 minutes until ready to be eaten!