Mini caprese cauliflower pizza / Bec Dickinson

This gluten-free alternative means it's completely acceptable to have pizza any day of the week

Mini caprese cauliflower pizza

1 large cauliflower
1 large egg
100g ground almonds
3 tbsp grated Parmesan
2 heaped tbsp pesto
250g  mozzarella 
3 small tomatoes, sliced
basil leaves, sliced, to garnish 

Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with baking parchment. 

Blitz the cauliflower in a food processor until it resembles breadcrumbs. Place the cauliflower in a microwave-proof dish and microwave on high for 5 minutes or until softened. Lay out a clean tea towel, and once the cauliflower is cool enough to handle, tip it onto the towel, wrap the sides up, and squeeze out as much moisture as you can. This will stop the pizza from becoming soggy. 

In a bowl, combine the cooked cauliflower, egg, almonds and Parmesan. Stir well, then tip onto the tray and use your hands or a spoon to spread the cauliflower base into two circles, 25 cm (9 in) each. Make the edges slightly thicker to create a crust. Bake in the oven for 10–15 minutes or until golden brown. Set aside to cool. 

Increase the oven temperature to 200°C (400°F/Gas 6). Spread the pesto over the pizza base, then arrange the mozzarella and tomato slices on top. Bake in the oven for 10 minutes or until the mozzarella has melted. Once cooked, set aside to cool. 

Place the pizzas into 2 large lunch boxes (cut the pizzas into slices if need be), and store in the fridge overnight. To serve, heat the pizza in the microwave until warmed, and sprinkle over basil to garnish. 

Love Your Lunches by Bec Dickinson (Hardie Grant, £12.99) Photography © Bec Dickinson

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