In theory pizza shouldn’t be all that unhealthy - it can be topped with plenty of fresh veg and it’s baked in the oven. Where you run into trouble is with a greasy base and lashings of oily cheese. But make your base out of blitzed cauliflower, and replace cheese with pesto, and suddenly your pizza is transformed into a nutritious, delicious supper.
(serves 2)
Coconut oil, for greasing
480g cauliflower, washed, dried and blitzed in a blender into small ‘rice’
1 egg
Pinch of sea salt and freshly ground black pepper
1 tbsp gluten-free flour (I use brown rice flour)
1 tsp nutritional yeast flakes
2 tsp Italian seasoning
Herby pesto
Roasted aubergines and peppers
Preheat the oven to 160C/325F/gas mark 3.
Grease the baking sheet with coconut oil, then line it with parchment paper and grease this too.
Steam the cauliflower rice for 3-4 minutes. Don’t let it go mushy. Then put it in a tea towel and squeeze out all the excess water.
Put the cauliflower rice into a large bowl, add the egg, seasoning, flour and yeast flakes and mix well.
Spoon the mixture - it should still be a little wet - over the lined baking sheet and spread it out evenly over the paper. Make sure there are no holes in the mixture.
Bake in the oven for 40 minutes, or until golden and crisp. Remove from the baking sheet and leave to air for a few minutes.
To serve, spread over a little pesto and arrange some roasted aubergines and peppers over the top. The words nutritious and pizza can finally be used together with this tasty combination. Choose your toppings and enjoy.
Recipe taken from Eat Nourish Glow by Amelia Freer (HarperThorsons, £16.99). Order through bookshop.theguardian.com for £13.59
