A new spin on pizza
Packed with flavour and good for you
Prawn and basil pizza with cauliflower base
INGREDIENTS: 1 cauliflower (about 750g) 2 eggs, beaten 2 tbs of chopped parsley ½ cup grated parmesan Salt and pepper 16 large green tiger prawns 1 clove of garlic Handful of basil Salt and pepper Olive oil Quantity of mixed salad leaves including baby kale, mesculin mix 8 spanish piquillo peppers or roasted capsicum, sliced (you can pick up the peppers at specialty stores and in the supermarket)
2 radish or watermelon radish, very thinly sliced Extra virgin olive oil ½ a lemon Extra freshly grated parmesan Quantity of good quality pasta sauce
METHOD: For the bases – heat oven to 200 degrees. Remove the leaves from the cauliflower and trim the stalk end, then cut the cauliflower into chunks.
Place some of the chunks of cauliflower into a food processor and blitz them to the size of large rice grains.
Flatten out the blitzed cauliflower loosely on to a tray and bake for 10 minutes. Allow the cauliflower to cool then place it into a clean piece of muslin, tea towel or cloth and squeeze out as much moisture as possible. Transfer to a clean bowl.
Stir in the egg, chopped parsley, parmesan cheese and plenty of seasoning.
Line a baking tray with baking paper and grease with oil. Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 15–20cm round. Make it a little thicker at the edges to create a “crust”.
Bake for 15–18 minutes until golden brown and starting to crisp a little at the edges. Set the bases aside to cool. You can keep the bases in an airtight container in the fridge for up to one week.
To construct the pizza – preheat the oven to 180 degrees, place the pizza bases onto a tray lined with baking paper, spread over a couple of spoons of the pasta sauce onto each base and bake in the oven for about 10 minutes or until the bases are hot.
Transfer the bases to your serving plate. Roughly chop the basil and garlic together and season with salt and pepper.
Heat a large frypan on high and drizzle in a little olive oil. Sear the peeled prawns for 2 minutes on each side until done, remove the pan from the heat and toss in the basil and garlic tossing the prawns to coat.
Distribute the cooked prawns among the pizza bases and then toss together the salad of leaves, roast peppers and watermelon radish.
Dress the salad with lemon juice, olive oil and salt and pepper. Top the prawns with the salad and garnish with the extra grated parmesan. Serve with a wedge of lemon.
Cauliflower crust makes a healthy pizza base.