Cauliflower pizza

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Ingredients

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

Cooking Instructions

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