Homemade cauliflower pizza crust with mozzarella and basil
Pre-heat the oven to 200C, 400F, Gas Mark 6.
Place the defrosted cauliflower florets into a blender and blitz until a bread crumb consistency.
Transfer the crumbed cauliflower to a clean tea-towel and wring out the excess fluid from the cauliflower and transfer the ‘dry’ cauliflower crumb to a mixing bowl.
Add the beaten egg, cream cheese, herbs and pinch of salt to the mixing bowl and mix until evenly combined.
Line a baking tray with baking parchment or a silicone liner. Place the cauliflower mixture in the center of the baking tray and using a spoon shape the mixture into a large disc, making sure the thickness is about 5mm and a little thicker at the edges.
Bake for 20-25 minutes or until the pizza base is golden brown.
Whilst the pizza crust is baking de-seed the tomato and finely dice it. Place the diced tomato into a small bowl with the tomato puree, a little black pepper and 2 tsps water. Mix until a paste is formed and set aside until required.
Remove from the oven and carefully spread over the tomato paste and the mozzarella slices. Return to the oven and baked for a further 5-10 minutes.
Serve with the fresh basil leaves sprinkled over the top.
Prep time: 5 minutes
Cooking time: 35-45 minutes
of which sugars: 10.4g
500g frozen cauliflower florets – defrosted
125g reduced-fat mozzarella cheese, sliced
1 medium-sized tomato
40g tomato puree
1 small egg, beaten
40g reduced-fat cream cheese
1tsp Italian mixed herbs
freshly ground black pepper