This recipe is the perfect way to kick start your Meat Free Monday habit. This is not your average vegetarian pizza packing an extra veggie punch with its sweeter cauliflower base,for a healthy and unusual dinner sure to surprise your family and friends.
It’s pizza – so the kids will definitely love it! Plus we give you three exciting toppings to try, all vegetarian of course!
More and more of us are beginning to support the MFM campaign now because we’ve all read the headlines (and here), telling us too much meat is bad for you. It has been scientifically proven that we could prevent a total of 45000 deaths from heart disease, cancer and stroke whilst saving the NHS £1.2 billion each year just by eating meat no more than three tines a week. It’s a amazing what a difference a small change could make to our health.
Not only that but going veggie can save us lots of cash. Vegetables and lentils are cheaper than meats and fish and when you’re feeding a family three times a day, you’re always in need of a thrifty recipe. With recipes like this one you’ll be glad to have saved your pennies!
Cauliflower Pizza Base
1 cauliflower head,
80g almond flour or finely ground almonds
1 tbsp dried oregano/thyme/rosemary
3 eggs, beaten (or use 30g chia seeds/ flaxseed meal mixed with 175ml water, leave in fridge for 15 minutes before use. Simply substitute the egg for this mix)
salt and freshly ground black pepper
Method
1. Chop the cauliflower into chunks. Blend in a food processor until it resembles breadcrumbs. It should feel a bit like rice.
2. Measure 600ml of the cauliflower “rice” into a larger bowl. Add the almond flour, seasoning and herbs.
3. Make a well in the centre and pour in your eggs. Combine using your hands. The dough will be a sticky texture.
4. Flatten onto a baking tray lined with baking parchment. Shape into a pizza and bake for 25 minutes at 200°C pre heated oven.
5. Once the pizza has turned golden brown it is ready for the toppings.
Topping 1: Butternut Squash, Spinach and Feta with Toasted Pine Nuts
Roast a butternut squash until soft and mash into a smooth paste. Season well. Wilt the spinach in a pan with some garlic and olive oil. Spread the pizza base with the squash paste, scatter over the spinach crumble the feta and pine nuts. Bake in the oven again for 5-8 minutes.
Topping 2: Creamy Rosemary Potatoes
Soften an onion in a pan with butter and olive oil, ensuring they do not brown. Mix into a tub of ricotta and season. Thinly slice two potatoes and par boil until almost cooked through. Drain well. Spread the ricotta cream over your pizza base, cover with the thinly sliced potatoes and scatter over lots of rosemary. Bake in the oven for 8 minutes until the potatoes are cooked completely.
Topping 3 : Courgette with Chilli and Lemon and Sun Dried Tomato Paste (vegan)
Grate a courgette and toss in olive oil lemon juice and lots of freshly chopped chilli. Cover your base with this mix. Whiz up some sun dried tomatoes with some garlic, loosen with some of the oil that comes with jarred sun dried tomatoes. Drizzle over the courgettes. Bake in the oven for 5-8 minutes. Scatter over lots of fresh basil once baked.
