Exam season is over for another year. I’ve only got to do it for 2 more years and then I promise I’ll never have to complain about revision EVER AGAIN!
Now I know what you’re thinking ‘Oh god, cauliflower pizza why are you doing this’. I’m here to say that it is not and will never be a pizza. I even hate it when people think of Dominos as ‘pizza’ (it’s just sugar sauce on top of cardboard..). SO when you remove the expectation of it being pizza and think of it more like a thin cauliflower frittata with vegetables and cheese on top, it gets real real good. Frittatas are like my go-to thing for when I don’t know what to make and/or have a very random assortment of vegetable which need using up. This…uhhh… flatbread (?) is basically the same.
It’s just another quick weeknight option for dinner if you’re clearing out the fridge. The base comes together easily with a bit of mixing and is double baked – once without the topping and again to let the veg/cheese cook so it gets nice crispy edges 🙂 ALSO p.s. it actually keeps in the fridge for about 2 days and reheats well in the oven (I reheated it at 180 C for 10 minutes) so you can make the whole recipe and, if you don’t have anyone to share with, can just keep the rest for lunch!
- Base ingredients:
- 300 g riced cauliflower, (pre-riced or blended in a food processor)
- 1 egg
- generous pinch of salt
- generous pinch of dried mixed herbs
- 40 g gram flour a.k.a chickpea flour
- 1/2 a courgette, , cut into 2mm thick coins
- ~75g fresh mozzarella, , torn into thin strips
- 4 tbsp passata or tomato sauce
- generous pinch of salt & black pepper
- 3 stalks of asparagus, , ribboned with a peeler
- handful of rocket, (arugula)
- shaved cheese, (I used cheddar cos I ran out of Parmesan)
- Preheat the oven to 180 C (350 F) and line a baking sheet with baking paper.
- Mix together the base ingredients adding a splash of water if the mixture seems too dry. Dump the mixture onto the prepared baking sheet and pat it out into a circle or oval about 5mm thick. Place into the oven and bake for 20 minutes while you prepare the toppings.
- Once the base is baked, spread the passata out over the surface and top with the courgette coins and mozzarella. Season with salt & pepper. Turn the oven up to 200 C (400 F) and bake for 10-15 minutes until the cheese has melted and is starting to turn golden brown.
- Top with the shaved asparagus, rocket and shaved cheese. Cut into wedges and eat!
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on a baking tray at 180 C (350 F) for around 10 minutes.