Spinach, Tomato and Olive Pizza

Pizza.  The ultimate guilty pleasure.  The ultimate example of how good, clean cooking can also be tasty guilt free cooking.

I love the notion of using foods in ways that you wouldn’t expect.  In this instance I can use cauliflower to not only deliver a surprise, but a way to make a healthy pizza base.

I have to admit I did run into a couple of dramas in the kitchen on this one, but nothing that a round two won’t fix.  Just make sure (unlike me) you properly grease your baking tray.  And take note of the order that things get done.  I almost managed to make scrambled eggs in my microwave on this one.  It’s a pizza.  Not an omelette.

CAULIFLOWER CRUST PIZZA

Serves 2; 60 minutes – adapted from Eat.Drink.Smile

1 Cauliflower
2 Eggs
4 Tomatoes
1 Onion
2 Garlic Cloves
2 Cups Low fat Cheese
50g Pitted Kalamata Olives
3tsp Basil
3 ½ tsp Oregano

For the Sauce:

Place the tomatoes, garlic and 1 dessert spoon of olives into a food processor and blend.  Dice the onion and cook in a saucepan until brown.  Add blended ingredients and simmer for 30 minutes or until the mixture is of a sauce consistency.  Add the fresh herbs (save ½ tsp oregano) and simmer for a further 10 minutes.

For the Base:

Remove the stems from the cauliflower and cut theflorets into small pieces.  Place into a food processor and process until riced.  One cauliflower will make around 4 cups of riced cauliflower.

Place two cups of riced cauliflower in a microwave bowl (the rest can be saved for another day) and microwave for around 8 minutes.

Add two cups of cheese, two beaten eggs, remaining oregano and stir through the cauliflower mix.  Empty on to greased baking tray and spread out to make either flat pizza or circular pizzas.  Brush with oil.

Place in the oven at 230°C for 15 minutes.  Remove from the oven, add pizza sauce and desired pizza toppings and grill for around 4 minutes.

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