Cauliflower Pizza with Spinach and Egg
Course: Lunch or light main Skill level: easy
Makes: 2 individual pizzas
For the Base:
1 medium cauliflower
100 g (3½ oz) ground almonds 1 tsp dried Italian herbs 3 medium British Lion eggs For the Topping:
1 x 100 g bag baby spinach 125 ml (4 fl oz) tomato passata 125 g (4 oz) mozzarella cheese 2 medium British Lion eggs
1 Break the cauliflower into florets. Place in a food processor (you might have to do this in batches) and whizz until the cauliflower resembles couscous.
2 Place the cauliflower into a bowl, cover with cling film and microwave on high for four minutes, until soft. Leave to cool, then place into a clean tea towel and wring out as much moisture as possible.
3 Pre-heat the oven to 200 deg. C.,
400 deg. F., Gas Mark 6. Line two baking sheets with parchment.
4 Place the cauliflower into a clean bowl, add the ground almonds, dried herbs and eggs and season generously. Mix well until combined, then divide into two and place each half on to the lined baking sheet.
5 Using your hands, shape each half into a circle, about 1 cm (½ in) thick, and slightly thicker around the edge. Bake in the pre-heated oven for 25 minutes, until golden and starting to crisp.
6 Meanwhile, microwave the spinach in its bag for 2 minutes. Leave to cool slightly, then squeeze out any excess moisture.
7 Remove the cauliflower bases from the oven and spread the tomato passata on top. Tear the mozzarella and place on top. Place the pizzas back into the oven for about 5 minutes, so that the mozzarella melts. Then crack the egg into the middle of the pizza and add the spinach. Place back into the oven for a further 7 to 9 minutes, until the egg is set.
8 Season to taste with salt and ground black pepper and serve.