Cauliflower pizza with chilli chicken and feta

SERVES: 4 PREP: 20 minutes COOK: 30 minutes Ingredients

600g chopped cauliflower 1 egg, lightly whisked

20g (1/4 cup) finely grated cheddar

1 1/2 tbsp extra virgin olive oil 300g chicken breast fillet, thinly sliced

1/2 tsp dried chilli flakes 2 garlic cloves, crushed

1 large zucchini, peeled into ribbons

125g roasted red capsicum (not in oil), sliced

60g feta, crumbled

250g cherry tomatoes, halved 100g baby spinach 1 tbsp white balsamic vinegar

Method

1. Preheat oven to 220C/200C fan-forced. Place cauliflower, in 2 batches, in a food processor and process until finely chopped. Transfer to a microwave-safe dish. Cover and microwave on high for 4 minutes or until just tender. Transfer to a strainer. Set aside to cool completely then press with a spoon to remove excess liquid.

2. Line 2 pizza trays with baking paper. Combine cauliflower, egg and cheddar in a large bowl. Divide mixture in half and transfer to prepared trays. Press each into a 20cm circle about 3mm thick. Lightly spray with olive oil. Bake for 15 minutes or until edges are golden.

3. Meanwhile, heat 1 tsp oil in a large non-stick frying pan over high heat. Add the chicken, chilli and half the garlic. Cook, stirring, for 2 minutes or until golden.

4. Combine remaining oil and garlic in a small bowl. Brush cauliflower bases with oil mixture then top with zucchini, capsicum, chicken mixture, feta and tomato. Bake, swapping trays halfway through, for 10 minutes or until golden. Place spinach in a bowl, drizzle over balsamic and serve with the pizza.