CAULIFLOWER PIZZA WITH MOZZARELLA & ZUCCHINI
PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 4
1 small cauliflower (1kg), trimmed,
cut into florets
¼ cup (30g) coarsely grated cheddar 1 free-range egg, beaten lightly
¾ cup (60g) coarsely grated parmesan ½ cup (130g) tomato passata
2 small zucchini (180g), sliced thinly
1 cup fresh basil leaves
1 fresh small red chilli, sliced thinly 100g buffalo mozzarella, torn coarsely 1 tablespoon olive oil
1 tablespoon finely grated lemon rind
or strips (see cook’s notes) 1 tablespoon lemon juice
1 Preheat oven to 200°C/180°C fan. Line two oven trays with baking paper; mark a 22cm round on paper, turn paper over.
2 Process cauliflower until finely chopped. Place in a microwave-safe bowl, cover with plastic wrap; microwave on High (100%) for 12 minutes or until tender. (Alternatively steam cauliflower, but don’t boil it as this will make the crust too soggy). Drain. When cool enough to handle, place cauliflower in the centre of a clean tea towel. Gather ends together, then squeeze excess moisture from cauliflower.