Mini Cau­li­flower Piz­zas

Mother & Baby (UK) - - LIFE & KIDS -

Prep: 20 min­utes Cook: 35–40 min­utes Makes: 4 small piz­zas


1 Pre­heat the oven to 180°C/350°F/gas mark 4 and line a bak­ing sheet with bak­ing parch­ment. Coarsely grate the cau­li­flower into a mi­crowave-safe bowl.

2 Put the bowl into the mi­crowave and cook on high for 5 min­utes, stir­ring half­way through. Leave to cool for 10 min­utes, then trans­fer the cau­li­flower to a clean tea towel or piece of muslin, en­close it tightly, and squeeze out the liq­uid un­til the cau­li­flower is dry. Re­turn the cau­li­flower to the bowl and mix in the beaten egg and grated cheese.

3 Shape the cau­li­flower mix­ture into 4 round pizza bases on the bak­ing sheet. Bake for 20 min­utes, un­til lightly golden and firm.

4 Mean­while, make the tomato sauce. Heat the oil in a small saucepan, add the onion and fry for 3–5 min­utes, un­til soft­ened but not browned. Add the gar­lic and fry for 30 sec­onds, then add the toma­toes and sim­mer for 10 min­utes, un­til thick and re­duced. Re­move from the heat and add the basil. Spread the sauce over the bases and add your favourite top­pings. Put the piz­zas back in the oven for 10–15 min­utes, un­til lightly golden on top.

In­gre­di­ents Base

● 300g cau­li­flower ● 1 egg, beaten ● 100g ma­ture Ched­dar cheese, grated

Tomato Sauce

● 1 tbsp sun­flower oil

● ½ red onion, finely chopped

● 1 gar­lic clove, crushed

● 200g tinned chopped toma­toes

● 2 tbsp chopped fresh basil Top­pings Play around with the top­pings. You could try pep­per­oni, diced chicken, sweet­corn, diced red pep­per, cherry toma­toes, mush­rooms, basil and moz­zarella, or Parme­san.

Who knew grated cau­li­flower could make a tasty base for a pizza?

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