Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 5.01 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1kilograms cauliflower florets
- 40grams parmesan, finely grated
- 1/3 cup almond meal
- 1 Woolworths free range egg, lightly beaten
- 3/4 cup smooth ricotta
- 1/2 bunch kale, leaves picked
- 1/2 small red onion, cut into thin wedges
- 1teaspoons dried chilli flakes
- 5milliliter olive oil cooking spray
Nutrition per serving
1240kJ / 298Cal
1240 Kilojoules or 298 Calories
14% of daily energy intake*
Protein
19.1grams
Fat
18.1grams
Carbs
17.3grams
Sugars
12.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
After a gluten-free pizza? Try using cauliflower to make the base. Learn how with this easy recipe, then top your base with ricotta, kale and cauliflower.
Instruction tip
Variation:Mix up the toppings with your family faves, but avoid overloading the pizza with toppings to ensure you still get a crispy base.
Method
Step 1 of 5
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
Step 2 of 5
Place 800g cauliflower, including stems, in a food processor and process until finely chopped. Spread over tray and bake, stirring halfway, for 15 minutes or until tender. Set aside for 5 minutes to cool slightly. Increase oven to 230°C/ 210°C fan-forced.
Step 3 of 5
Transfer cauliflower to a clean tea towel and squeeze to remove excess
liquid. Place cauliflower in a medium bowl. Add parmesan, almond meal
and egg, mixing to combine.
Step 4 of 5
Place cauliflower mixture on re-lined tray and press to form a 25cm circle. Bake for 15 minutes or until golden.
Step 5 of 5
Spread ricotta over base. Top with kale, remaining cauliflower, onion and chilli. Spray with oil and bake for
12 minutes or until florets are golden and kale is crispy. Serve.
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