Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 225grams can pineapple rings, diced
- 1 cup cauliflower, diced
- 1 zucchini, grated
- 2tablespoons tomato paste
- 1 cup baby spinach leaves, roughly chopped
- 1 cup wholemeal self-raising flour (plus extra for dusting)
- 1/3 cup plain yoghurt
- 1 cup tasty cheese, grated
- 120grams leafy mix (to serve)
Nutrition per serving
1280kJ / 305Cal
1280 Kilojoules or 305 Calories
15% of daily energy intake*
Protein
14.5grams
Fat
12.5grams
Carbs
32.0grams
Sugars
9.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Preheat oven to 180°C. Place cauliflower in a microwave-safe bowl, cover and cook on high for 3 minutes. Stand for 5 minutes to cool, then mash with a fork. Add yoghurt and flour and mix to form a dough. Turn out on a lightly floured surface and knead for 2 minutes until smooth. Divide into 4 balls and roll each into a small 14cm round pizza base. Place on a baking tray lined with baking paper and bake bases for 10 minutes.
Step 2 of 2
Remove from oven and spread bases with tomato paste. Top with zucchini, spinach and pineapple, scatter with cheese and bake for a further 15 minutes or until cheese is golden and bubbling. Serve with salad leaves
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