Looking for a tasty treat for the weekend, how about this nourishing cauliflower flatbread pizza by nutritionist Megan Gilmore that will leave you feeling full and it’s low fat too!
By Megan Gilmore
Serves: 2-4 Cooking Time: 30 minutes
900g cauliflower florets
1 egg, lightly beaten
115g chevre (soft goat cheese)
2tsp dried oregano
1tsp dried basil
1/2 tsp sea salt
Preheat the oven to 200°C/gas mark 6 and line a baking sheet with parchment paper.
In a large food processor fitted with an ‘S’ blade, pulse the cauliflower florets several times, until a rice-like consistency is achieved. Pour the cauliflower into the centre of a thin dishcloth, then twist it up and use your hands to firmly wring out the moisture. A lot of liquid should be released, leaving you with a dry lump of cauliflower pulp.
Place the cauliflower pulp in a large mixing bowl and mix in the egg, chevre, oregano, basil, and salt, stirring well to create an even mixture.
Transfer the cauliflower mixture to the baking sheet and use your hands to press the crust firmly into a large circular or rectangular crust, about 1⁄4 inch thick. Be sure to pack the cauliflower mixture together firmly and evenly, leaving no thin spots where the crust may crack.
Bake for 30 minutes, until the top is dry and golden, then carefully flip the crust and bake for another ten minutes. Use immediately as a pizza crust or allow the flatbread to cool and slice it to use as sandwich bread.
To complete the pizza, add your favourite sauce and toppings and then bake for another 10 minutes at 200°C/gas mark 6, until the toppings are heated thoroughly. Slice and serve hot.
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