Cauliflower crust margarita pizzas

Preparation 30 mins | Cooking 30 mins | Makes 2 large pizzas

A cauliflower crust slashes the fat and it far more nutritious than a standard pizza base.

Cauliflower pizza crust:
700g cauliflower florets (about 1 medium cauliflower)
¾ cup almond meal
1/3 cup finely grated parmesan
3 free-range eggs, lightly beaten

Pizza topping:
1 cup thick tomato passata sauce
200g mini roma tomatoes, halved lengthways
2 x 180g tubs bocconcini cheese, drained and torn in half
¼ cup finely grated parmesan
Basil leaves, to serve

Step 1 Preheat oven to 200°C/180°C fan-forced.

Step 2 To make the cauliflower pizza crusts, pulse the cauliflower, in batches, in a food processor until it resembles fine crumbs. Transfer to a large bowl. Add almond meal and parmesan. Season with salt and pepper. Mix until well combined. Make a well in the centre, add eggs and stir until well combined. Evenly divide cauliflower mixture between 2 large (30cm) pizza trays lined with baking paper. Firmly press the cauliflower mixture onto the trays to form the pizza bases. Bake for 20-25 minutes or until golden and crisp.

Step 3 Increase oven temperature to 220°C/200°C fan-forced. Dividing ingredients, spread each cauliflower base with tomato passata sauce. Top with tomatoes, bocconcini and parmesan. Bake for 10-12 minutes until hot and bubbling. Scatter with basil leaves and serve.with toasted wholegrain bread.

Good for you ... Cauliflower

A source of dietary fibre which helps normal functions of the intestine to help keep us regular.

A good source of vitamin K which is one of the many nutrients contributing to normal bone structure.

An excellent source of vitamin C, with 100g supplying well over a full day's requirement. This vitamin contributes to the normal immune function.

A source of folate, a B vitamin that is important for normal blood cells.