Veggie pizza

Pizza, but make it an extra serving of veg?? Yup, cauliflower pizza base, hello 👋🏼

For the pizza base:
butter for greasing
140g cauliflower (about ¼ of a head without the stalk)
1 egg white, beaten
50g ground almonds
40g buckwheat flour
½ tsp sea salt
½ tsp black pepper
¼ tsp bicarbonate of soda

For the topping:
1 medium mozzarella ball
2 handfuls fresh tomatoes (a mixture of colours look good)
chilli flakes (optional)
handful fresh basil
drizzle of olive oil, to serve

How to:
Preheat the oven to 190C fan. Line a baking tray with baking parchment and lightly grease with butter. Grate the cauliflower into rice-sized pieces using a hand grater or food processor. Put all the pizza base ingredients in a bowl and mix well with a spoon, or add to the food processor and blend, to form a sticky dough. Using the back of a spoon, spread the dough out onto the greased parchment on the tray, shaping it into a circle 30cm wide. Bake in the oven for about five minutes, then flip it over and return to the oven for another two minutes. Pull the mozzarella ball apart into small pieces and arrange over the base of the pizza. Slice the tomatoes into 1cm thick slices and arrange over the pizza. Add the chilli flakes, if you like things hawt 🌶 Bake the pizza for 10-15 minutes more until the mozzarella is melted and bubbling (I like mine browning a little). Serve with a glug of olive oil.

This is one of my new favourite recipe and it’s by some of the best recipe-creating gals @hemsleyhemsley for @bbcgoodfood — such a genius idea to swap our that dough for a little bit of a healthier option. It’s a pizza that you won’t want to share 😜