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Low Carb Pizza

Serves 2 Preparation time: 30 minutes Cooking time: 20 minutes   Whether you are gluten-free or on a low carb diet, this is a delicious alternative to a traditional pizza – but just as satisfyin...

INGREDIENTS

For the base:

  • 1 head of cauliflower, cut into florets
  • 25 g (1/4 cup) Parmesan cheese, grated
  • 75 g (1/2 cup) Clover Tussers, grated
  • 2 large eggs
  • 2 teaspoons Italian herbs, dried
  • 1/2 teaspoon salt

 

For the toppings:

  • 80ml (1/4 cup) tomato pasta sauce
  • 1 (1/2 tablespoon) garlic clove, crushed
  • 80 g (1/2 cup) Clover Tussers, grated
  • 80 g (1/2 cup) Clover Mature Cheddar, grated
  • 40 g (1/4 cup) Clover Gouda, grated
  • 40 g (1/4 cup) Clover Feta, Plain, crumbled
  • 16 small or 8 large slices salami
  • 1 fresh tomato, sliced
  • salt and black pepper, to taste
  • 1/2 fresh avocado, sliced
  • fresh rocket to garnish

Method

For the base:

  1. Place cauliflower into a food processor and pulse until a rice-like texture is achieved. (Note: A cheese grater or knife also works well, just ensure the pieces resemble rice in size.)
  2. Microwave or steam the cauliflower for 3 – 4 minutes. Allow to cool completely, then place in a dish towel and squeeze out any remaining moisture.
  3. Preheat oven to 180 ̊C.
  4. In a large mixing bowl, combine the cauliflower, cheeses, eggs, herbs, and salt. Stir until all ingredients are combined and come together to form a rough dough.
  5. Work the dough into a greased pizza pan, or onto a greased tray in the shape of choice, and bake for 12-15 minutes, until the crust is golden and crispy. Remove from the oven and allow to cool slightly.

 

For the toppings:

  1. Turn the oven to a grill setting.
  2. Cover the base with the pasta sauce and garlic.
  3. Sprinkle over the cheeses, but reserve about ½ cup.
  4. Layer the salami and then the tomato slices. Season with salt and pepper.
  5. Top with the reserved cheese.
  6. Place under the grill for a further 5 – 7 minutes until the cheese is melted and bubbling.
  7. Garnish with fresh avocado slices and rocket.
  8. Season again and serve hot.

 

TIPS:

  • Use a 20 cm springform cake tin as the ‘mould’ for the pizza base. Simply grease it well and firmly press the cauliflower mixture into the bottom. Bake as above.
  • You can make the base ahead of time to add the topping and grill just before serving.
  • Use basil pesto as a base sauce instead of the tomato sauce.
  • Get creative with the toppings of your choice.