Do you love pizza but not all the carbs and gluten that comes with it? This cauliflower margherita pizza is a twist on a classic pizza, using a healthy base of cauliflower instead of wheat flour. Cauliflower is high in sulphur and supports liver function, flax seeds are a source of phytoestrogens which are hormone balancing and eggs are a great source of protein.
1 small cauliflower head
2 free-range eggs
3 tbsp ground flax seeds
1 ground garlic clove
Pinch sea salt
3 tbsp tomato paste
½ cup cherry tomatoes, cut in half
Small handful fresh basil
½ cup baby bocconcini
1 tbsp olive oil
Preheat oven to 210C and line a baking tray.
Cut cauliflower head into pieces, and place in a blender. Pulse until cauliflower resembles a rice-like consistency.
Steam cauliflower in a steamer basket for about 6 minutes or until soften. Squeeze out excess water.
Mix cauliflower with egg, flax seeds, garlic and salt until well combined. Spread base evenly over the baking tray and bake for 10-15 minutes or until golden.
Spread tomato paste over the base. Place cherry tomatoes and bocconcini evenly on the base. Place back in the oven for an additional 5 minutes.
Remove from oven and drizzle with olive oil and add fresh basil.