Here’s a little bit of a healthy take on a traditional pizza -still loaded with cheesy goodness but also crammed with cauliflower, kale, nuts and greens. The most important step for a crispy base is the wring out the cooked cauliflower until every drop of water is removed (as much as possible anyway). I whip up a batch of kale pesto every other week and it makes enough for at least three meals so a great make-ahead staple to keep on hand. Enjoy x
Cauliflower pizza ‘dough’
1 medium cauliflower, chopped
2 free range eggs
3/4 cup gruyere (or any cheese) grated
1 1/2 tsp each dried oregano and thyme
1/2 tsp each sea salt and freshly ground black pepper
Olive oil, plus extra for drizzling
2 chicken breasts, preferably skins on
Kale & Pistachio Pesto recipe
2 cups gruyere (or any cheese) grated
Baby watercress or rocket to top
Juice of 1/2 a lemon
Heat oven to 210C fanbake.
For the base, add cauliflower to a food processor and blitz until finely ground. Transfer to a large pot of boiling water. Cook for 5 minutes to soften then drain through a sieve. Allow it to cool so you’re able to handle.
Using a clean tea towel, drain cauliflower completely and wring out to remove as much water as possible. This is a really important step for a crispy base.
Transfer cauliflower to a large bowl and stir in eggs, cheese, dried herbs then season with salt and pepper.
On a baking paper-lined tray spread cauliflower mixture into a circle or square and keep the crust slightly less than a 1cm thick. Brush lightly with olive oil and bake for 15-20 minutes, or until golden.
Meanwhile for the chicken breasts add olive oil to an oven-proof pan and place on a medium-high element. Sear chicken breasts, skin side down for 2 minutes on one side then another 2 on the other side. Place in the oven alongside the pizza base for a further 12 minutes or until cooked. Set aside to rest then thinly slice.
Make kale pesto in a food processor as per recipe. You’ll only need half so save the rest to serve with avo on toast, pasta or eggs.
Top pizza with kale pesto, chicken breasts and cheese. Bake for a further 10 minutes, or until the cheese is melted. Remove form the oven and top with watercress or rocket and a squeeze of lemon and olive oil.