Why not try replacing pizza night’s regular, ordered-in pizza’s with this delicious and oh-so-satisfying Low Carb Pizza?
Enjoy your pizza without the guilt! Whether you are on a gluten-free or on a low carb diet, this is a great alternative to a traditional pizza – but just as satisfying! A little effort, but well worth it for the cheesy goodness!
Ingredients
For the base:
1 head of cauliflower, cut into florets
25 g (1/4 cup) Parmesan cheese, grated
75 g (1/2 cup) Clover Tussers, grated
2 large eggs
2 teaspoons Italian herbs, dried
1/2 teaspoon salt
For the toppings:
80ml (1/4 cup) tomato pasta sauce
1 (1/2 tablespoon) garlic clove, crushed
80 g (1/2 cup) Clover Tussers, grated
80 g (1/2 cup) Clover Mature Cheddar, grated
40 g (1/4 cup) Clover Gouda, grated
40 g (1/4 cup) Clover Feta, Plain, crumbled
16 small or 8 large slices salami
1 fresh tomato, sliced
salt and black pepper, to taste
1/2 fresh avocado, sliced
fresh rocket to garnish
Method
For the base:
Place cauliflower into a food processor and pulse until a rice like texture is achieved. (Note: A cheese grater or knife also works well, just ensure the pieces resemble rice in size.)
Microwave or steam the cauliflower for 3-4 minutes. Allow to cool completely, then place in a dishtowel and squeeze out any remaining moisture.
Preheat oven to 180 ̊C.
In a large mixing bowl, combine the cauliflower, cheeses, eggs, herbs and salt. Stir until all ingredients are combined and come together to form a rough dough.
Work the dough into a greased pizza pan, or onto a greased tray in the shape of choice, and bake for 12-15 minutes, until the crust is golden and crispy. Remove from the oven and allow to cool slightly.
For the toppings:
Turn the oven to a grill setting.
Cover the base with the pasta sauce and garlic.
Sprinkle over the cheeses, but reserve about ½ cup.
Layer the salami and then the tomato slices. Season with salt and pepper.
Top with the reserved cheese.
Place under the grill for a further 5 – 7 minutes until the cheese is melted and bubbling.
Garnish with fresh avocado slices and rocket.
Season again and serve hot.
TIPS:
Use a 20cm springform cake tin as the ‘mould’ for the pizza base. Simply grease it well and firmly press the cauliflower mixture into the bottom. Bake as above.
You can make the base ahead of time to add the topping and grill just before serving.
Use basil pesto as a base sauce instead of the tomato sauce.
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