CAULIFLOWER PIZZAS WITH MOZZARELLA, KALE, AND LEMON
The gluten-free crust for these vegetarian pizzas is made from cauliflower that's been ground into fine crumbs and mixed with almond flour and Parmesan cheese.
Provided by Donna Hay
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C). To make the cauliflower pizza crust, lightly grease two 12-inch round pizza trays and line with non-stick baking paper. Place the cauliflower, in batches, in a food processor and process until the mixture resembles fine crumbs. Transfer to a large bowl, add the almond meal, Parmesan, egg, salt and pepper and mix until a soft dough forms. Divide the mixture in half and press into the prepared trays. Bake for 20-25 minutes or until golden and crisp.
- Place the kale, oil, garlic, chile and lemon zest in a bowl and toss to coat. Divide the mixture between the bases and top with the Parmesan. Bake for 8-10 minutes or until the kale is crisp. Top each pizza with mozzarella and basil to serve.
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