Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1/2teaspoons baking powder
- 1/2 bunch basil leaves, to garnish
- 600grams cherry tomatoes, halved
- 1tablespoons oregano
- 2 Macro Organic chickpeas
- 3/4 cup Macro cauliflower flour
- 2 free range eggs
- 1 1/3 cup light tasty shredded cheese
- 100grams cherry bocconcini, torn
Nutrition per serving
1520kJ / 362Cal
1520 Kilojoules or 362 Calories
17% of daily energy intake*
Protein
23.6grams
Fat
23.4grams
Carbs
12.3grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 180°C. Line a baking tray with baking paper.
Step 2 of 3
Place chickpeas, eggs and oregano into a food processor and process until smooth. Transfer to a bowl, add cauliflower flour and baking powder and mix until combined. Divide mixture into 4 portions, place one portion between two sheets of baking paper and roll until 1/3 cm thick. Remove top layer of baking paper and transfer pizza base to prepared tray. Repeat with remaining portions.
Step 3 of 3
Spread 1/3 cup of shredded cheese onto each base and top with tomatoes, bocconcini and half the basil. Bake for 15 minutes or until cheese is melted. Scatter pizzas with remaining basil leaves, additional cherry tomatoes on the side and serve immediately.
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