For all pizza lovers out there: this is the veggie alternative to the processed wheat pizza crust and not only does it look and taste awesome, it also makes a significant contribution to your daily vegetable intake.
The crust is made of cauliflower, egg, almonds and herbs. Add some toppings of your choice and endless variations of nutritious family dinners are at your fingertips.
CAULIFLOWER CRUST PIZZA WITH TOMATO, MUSHROOMS AND FETA
1 cup ground almonds
Oregano, pepper, salt and Italian mixed herbs to taste
1 tin whole plum tomatoes
1 red onion, diced
1 large clove of garlic
12 green olives, chopped
4 large brown mushrooms
100 gram of feta cheese
1. Preheat the oven at 200 degrees.
2. Cut the florets of the cauliflower and cut them into chunks
3. Put the cauliflower in a blender of food processor and pulse until broken down and resembling a crumbly, loose mixture (kind of looks like wet, sticky rice).
4. Put the broken down cauliflower in a bowl (the cauliflower should amount to about 3 to 3.5 cups) and mix thoroughly with the ground almonds and herbs.
5. Mix in the beaten eggs and form a cohesive mixture with your hands.
6. On a baking sheet, form this mixture into a shape resembling a pizza crust, using your hands.
7. Bake for about 30 minutes until the crust starts to colour nicely.
8. In the meantime, in a small pan, fry the onion and garlic for about 5 minutes, until softened.
9. Add the plum tomatoes, and mash them a little with a wooden spoon to form a chunky sauce.
10. Put a lid on the pan and let it simmer on a low heat for about 20 minutes, stirring occasionally. By this time, the mixture should have cooked down and will make the first base layer on your pizza.
11. Dress the pizza crust with the tomato mixture, the chopped olives and mushrooms and crumble the feta on top.
12. Bake in the oven for another 10 to 15 minutes.
13. serve with some greens on the side.