Tomato & Mozzarella Cauliflower Pizza with Carrot & Spinach Salad
Ready in 40 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 1, 2018.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 1, 2018.
Ingredients
PIZZA
- 1 bag cauli pearls
- 2 eggs, whisked
- ½ tsp salt
- 1 pack chickpea flour
- ½ block Parmesan cheese, grated
WEDGES
- 400g orange kumara, cut into 1-2cm wedges
- 1 tsp oil or spray oil
DRESSING
- 125g lite sour cream
- 1 clove garlic, minced
- 2 tsp white wine vinegar
SALAD
- 1/3 bag baby spinach
- 2 carrots, grated
- 1 tomato, diced
TOPPINGS
- 100g pizza sauce
- 1 ball mozzarella, thinly sliced or roughly torn
- 1 tomato, diced
- 3 Tbsp basil leaves, torn
- ½ block Parmesan cheese, shaved or grated
Steps
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Preheat oven to 220ºC. Line two oven trays with baking paper.
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Prep & cook pizza. In a large bowl, mix cauli pearls, egg and salt together until well combined. Season and mix in chickpea flour and first measure of Parmesan until a sticky batter forms.
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Spoon mixture onto first prepared tray, lay over a sheet of baking paper and press out the mixture until thin and even. Remove top layer of baking paper and bake (on upper-middle oven rack) for 18-20 minutes, until base is golden and set.
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Prep & cook wedges. Toss kumara with oil on second prepared tray and season. Bake (on oven rack below pizza base) for 22-25 minutes, turning once, until golden and cooked through.
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Prepare dressing. In a small bowl, mix together sour cream, garlic and vinegar. Season and set aside.
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Prepare salad. Place spinach, carrots and tomato in a medium bowl and toss with half of dressing. Season.
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Prep toppings & finish pizza. Switch oven to high grill. Once base has cooked, spread pizza sauce evenly over base, top with mozzarella and tomato. Grill for 5-6 minutes, until cheese has melted. Top with basil and second measure of Parmesan and slice into 8 pieces.
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To serve, place two slices of pizza onto each plate. Serve salad and wedges on the side with a dollop of remaining dressing.
Nutritional Information
Energy |
1844 kj 441 kcal |
---|---|
Protein | 27.7g |
Carbohydrate | 39.5g |
Fat | 17.5g |