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Spinach and cherry tomato cauliflower-base pizza

This no-flour-crust pizza is topped with earthy spinach, sweet tomatoes and melted mozzarella

By , 02 July 2019

(2 votes)

Spinach and cherry tomato cauliflower-base pizza
  • Prep: 15 Mins
    Cook: 40 Mins

  • Serves: 4

Nutritional Info
Each 352g serving contains
  • Energy

    1046KJ

    250KCAL

    13%
  • Fat

    13.0g

    med

    19%
  • Saturates

    7.0g

    high

    35%
  • Sugars

    8.4g

    low

    9%
  • Salt

    0.63g

    low

    11%
of your reference intake.
Typical energy values per 100g: 297kJ/71kcal.
Ingredients
  • 1kg frozen cauliflower, thawed and drained
  • 40g Parmesan (or vegetarian alternative)
  • 1 egg, beaten
  • 2tsp dried oregano
  • 4tbsp tomato passata with garlic
  • 125g mozzarella, torn
  • Handful baby spinach
  • 8 cherry tomatoes, halved
  • ½ x 25g pack basil, leaves picked
  • 1tsp extra virgin olive oil, plus extra for greasing
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and grease with olive oil.

  • In a food processor blend the cauliflower until finely chopped and rice-like. Place in a clean tea towel and twist to squeeze out as much liquid as possible. Tip the cauliflower into a bowl.

  • Finely grate 30g of the Parmesan. Mix with the cauliflower along with the beaten egg and oregano until very well combined.

  • Tip the cauliflower dough onto the lined baking tray and top with another sheet of baking paper. Press the dough down into a rough oval and use a rolling pin to smooth it down to about 30cm x 20cm. Remove the top sheet of paper and trim the bottom piece to roughly the size of the pizza. Bake for 30-35 mins until crisp and golden.

  • Preheat the grill to high.

  • Smooth the passata over the pizza base and arrange the mozzarella, spinach and tomatoes on top. Season with freshly ground black pepper and place under the grill for 5 mins or until the mozzarella has melted.

  • Make shavings out of the remaining Parmesan and use to top the pizza with the basil. Drizzle over a little oil. Slice to serve.