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:

  1. 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.)
  2. Microwave or steam the cauliflower for 3-4 minutes. Allow to cool completely, then place in a dishtowel and squeeze out any remaining moisture.
  3. Preheat oven to 180 ̊C.
  4. 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.
  5. 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:

  1. Turn the oven to a grill setting.
  2. Cover the base with the pasta sauce and garlic.
  3. Sprinkle over the cheeses, but reserve about ½ cup.
  4. Layer the salami and then the tomato slices. Season with salt and pepper.
  5. Top with the reserved cheese.
  6. Place under the grill for a further 5 – 7 minutes until the cheese is melted and bubbling.
  7. Garnish with fresh avocado slices and rocket.
  8. 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.
  • Get creative with the toppings of your choice.

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Recipe courtesy of Clover