Cook Time:
15 mins
Prep Time:
10 mins
Servings:
2-3
Ingredients
Pizza crust
- Coconut oil
- 1 lb cauliflower
- 1 egg
- PInch sea salt and freshly ground black pepper
- 2 tsp Italian seasoning
- 1 tbsp gluten-free flour
- 1 tsp nutritional yeast flakes
Herby pesto
- 1 cup cashew nuts
- 1 lemon
- 1 clove garlic
- Handful fresh basil
- Handful fresh parsley
- Sea salt and freshly ground black pepper
- Olive oil
To serve
- Roasted eggplant and peppers
Preparation
- Preheat the oven to 160°C/325°F/Gas mark 3. Grease a baking sheet with coconut oil, then line it with parchment paper and grease this too.
- Steam the cauliflower rice for 3–4 minutes – don’t let it go mushy– then put it in a dish towel and squeeze out all 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 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 eggplant and peppers over the top.
