Ingredients

Method

For the base:
• 450 g Woolworths cauliflower couscous (or grated cauliflower)
• 95 g macadamia flour
• 3 large free-range eggs, beaten
• 10 g parsley, chopped
• 10 g chives, chopped
• 2 t salt
For the toppings:
• 2 Gem or Hass avocados, roughly mashed
• 60 g Woolworths basil pesto
• 1 x 150 g tub Woolworths fior di latte
• 80 g baby spinach
• green chilli, for serving
• Woolworths chilli oil, for drizzling
• lemon juice, for serving

Method

Ingredients

1. Preheat the oven to 180°C and line a 30 cm skillet with baking paper, or grease it well. Combine all the ingredients for the base and shape into a ball. Place in the centre of the skillet and spread out to a thickness of 2 cm. Place in the oven on the bottom rack and bake for 30–35 minutes, turning over halfway to bake golden on both sides. To flip the base safely, use a second piece of baking paper, and peel off the first piece before returning the pizza to the oven.
2. When cooked, top with a generous spread of pesto and the remaining toppings, then season and drizzle with chilli oil and a squeeze of lemon juice.

Find more pizza recipes here.

Photographs: Sadiqah Assur-ismail
Recipes and production: Hannah Lewry And Anthony Hoard
Food assistant: Kate Ferreira
Videography: Xolisani Khumalo
Editing: John Taylor
Video production: Katharine Pope