This is a good one, which gives that pizza “hit” but without the bloated “I’ve just eaten my own body weight in pizza crust” feeling. Original by John Waite in the Telegraph. No link as WordPress still playing silly buggers (WORDPRESS! BAD DOG! BASKET!).
- One head of cauliflower, grated
- One tomato, sliced
- Half a jar pesto
- Ball mozzarella
- Sprinkle of parmesan
- A few leaves fresh basil (Sorry Steve!), sliced
- Two eggs, beaten
- Olive oil
Add the grated cauliflower to a pan of boiling water, and boil for 5 minutes.
Drain and rinse with cold water. Squeeze the liquid out of the cauliflower until its as dry as possible.
Add the cauli to the beaten egg, most of the ball of mozzarella (chopped), some parmesan and salt and black pepper.
Wipe a baking tray with olive oil, and form the cauli mixture into a pizza base shape. Bake in the oven at medium high for 15-20 minutes.
Take out. Smear the pesto over the top, then layer on the reminder of the mozzarella, a dash of parmesan, tomato and basil. Drizzle with olive oil and place back in the oven for 20 minutes.
Serve hot or cold.