Tomato & Mozzarella Cauliflower Pizza with Carrot & Spinach Salad

Tomato & Mozzarella Cauliflower Pizza with Carrot & Spinach Salad

Ready in 40 minutesServes 4
This dish most recently appeared in Fresh Start Lite 20 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

  1. Preheat oven to 220ºC. Line two oven trays with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare dressing. In a small bowl, mix together sour cream, garlic and vinegar. Season and set aside.
  6. Prepare salad. Place spinach, carrots and tomato in a medium bowl and toss with half of dressing. Season.
  7. 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.
  8. 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