Cheesy Cauliflower Pizza topped whatever tickles your tastebuds, but here we have topped it with Asian Style Beef, Red Onion Pickle and Avocado. The ultimate banting recipe. This recipe serves 1x 30cm pizza.
Cut the cauliflower into florets and place in batches into a food processor and pulse until you have a consistency of small breadcrumbs or cauliflower couscous – you need 500ml (2 cups) for this recipe.
Combine the cauliflower couscous with the garlic, mozzarella, parmesan, dried oregano and salt. Mix until well combined.
dd little by little of the egg. Mix after each edition, you are looking for a mixture that stays together when pressed on the side of the bowl and you do not want the mixture too wet. So be careful to add too much egg – you might not even use all the egg.
Once you have a sticky, not runny, mixture; cover and set aside in the fridge for about 10-15 minutes.
Pre-heat the oven to 180°C
Spray 2 x 40cm sheets of baking paper with non-stick food spray. Place the cauli-crust mixture on one of the baking paper sheets and cover with the other sheet of baking paper with the prepared side facing towards the cauli-crust.
Use a rolling pin and gently roll out the cauli-crust to about 5mm thick. Slide the crust with the baking paper onto an oven sheet and bake for about 15-20 minutes. If you can see the crust is almost ready on the outsides and not in the middle that’s okay. If the baking paper allows you, peel the top layer off and bake for another 5-10 minutes or until golden brown and crispy.
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