Cauliflower pizza with mozzarella & zucchini

SERVES 4 INGREDIENTS

1 small cauliflower, trimmed,

cut into florets

¼ cup coarsely grated cheddar

1 egg, beaten lightly

¾ cup coarsely grated parmesan

(see Notes)

½ cup tomato passata

2 small zucchini, sliced thinly

into ribbons

1 cup fresh basil leaves

1 fresh small red chilli,

sliced thinly

100g buffalo mozzarella,

torn coarsely

1 Tbsp extra virgin olive oil

1 Tbsp finely grated lemon rind or strips 1 Tbsp lemon juice

Preheat oven to 200°C. Line two oven trays with baking paper; mark a 22cm round on paper, then turn paper over.

Process cauliflower until finely chopped. Place in a microwave-safe bowl and cover with plastic wrap; microwave on HIGH (100%) for 12 minutes or until tender. (Alternatively, you can steam cauliflower, but do not 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.

Combine cauliflower, cheddar, egg and ¼ cup of the parmesan in a large bowl; season. Shape cauliflower mixture into the marked rounds on trays; smooth the surface. Bake for 25 minutes or until bases are golden.

Spread bases with passata; top with half the zucchini and basil, the chilli, mozzarella and remaining parmesan. Bake for 20 minutes or until golden and crisp.

Meanwhile, combine oil, lemon rind and juice, and remaining zucchini and basil in a medium bowl; season to taste.

Top pizzas with zucchini salad to serve.

Notes Traditionally, parmesan and pecorino are made with calf or lamb rennet. When buying, check ingredients to see that the cheeses are vegetarian. You can layer the kūmara slices and filling mixture instead of rolling them, if you prefer. Any leftover kūmara trimmings can be chopped and cooked in soups and mashes.