CHICKEN & ASPARAGUS CAULIFLOWER PIZZA

SERVES 4 PREP 50 MINS COOK 20 MINS

• 1 head cauliflower, in florets

• ½ cup finely grated parmesan

• 1 egg, lightly whisked

• 1 tbsp white chia seeds

• 1 tsp Italian dried herbs

• 1 tbsp olive oil

• 1 chicken breast fillet

• 1 tbsp sun-dried tomato pesto

• 1 bunch asparagus, shaved, blanched

• 100g bocconcini, torn

• ¼ cup walnuts, chopped

• grated zest ½ lemon

• mint, small parsley leaves, to serve

1 Preheat oven to 200°C fan-forced. Line an oven tray and a 25cm round pizza tray with baking paper.

2 Process cauliflower until it resembles rice. Transfer to oven tray and bake

15 mins. Cool.

3 Place cauliflower in a colander double-lined with clean kitchen cloth. Enclose in a ball and squeeze out excess liquid. Transfer to a bowl. Combine with parmesan, egg, seeds and herbs. Mix well. Season.

4 Spread mixture onto pizza tray, flattening with your hands to make a large pizza crust about ½cm thick. Bake 15-20 mins.

5 Meanwhile, in a frying pan, heat oil on medium. Cook chicken 6-8 mins, turning. Set aside 5 mins, then thinly slice.

6 Spread pesto over pizza base. Top with asparagus, chicken, bocconcini, walnuts and zest. Bake 8-10 mins. Serve topped with mint and parsley leaves.