Pizza is one of those foods that I have always had to avoid. Even the gluten free versions left me feeling bloated and uncomfortable, not to mention the mountains of cheese they usually have oozing over the sides. Then I came across this little gem of a recipe that I would like to share with you. Not only does this recipe avoid any type of refined flour, it is also light on dairy, only requiring 50g of pecorino for the whole pizza. Again this is one of those recipes where you can take the idea for the base, and adjust the toppings to suit your taste buds and food preferences.
- 700g cauliflower head, chopped into chunks
- 1 large egg, whisked
- 50g pecorino, finely grated
- 1/3 cup passata
- 1/2 a chicken breast, trimmed and sliced into thin pieces
- 1/3 cup kalamata olives
- 5 cherry tomatoes, sliced in half
- 2 mushrooms, finely sliced
- 1 small garlic clove, minced
- 1 tsp. olive oil
- Thyme sprigs
- Place cauliflower into a processor and blend until finely chopped. Then microwave on high for about 10 minutes, in a microwave safe and sealable container. Strain the cooked cauliflower, making sure to press out all remaining liquid. Combine with the egg and half of the pecorino in a bowl and set aside.
- Heat a non-stick pan on medium heat, add oil, chicken and garlic. Lightly cooked until the chicken is almost cooked through. Season with salt and pepper.
- Pre-heat your oven to 230°C/210°C for a fan forced. Then prepare a pizza tray (30cm round) by lining it with baking paper and lightly spraying it with oil. Spread the cauliflower mix out evenly over the tray by pressing down firmly. Bake for 20 minutes or until golden brown.
- Spread passata over the base, then decorate with chicken, olives, cherry tomatoes, mushrooms and thyme. Bake for a further 7-10 minutes.
- Serve with a green salad and enjoy!