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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

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

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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