Ingredients

The following ingredients have 2 Servings
  • 300 g blitzed cauliflower florets
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 TB olive oil
  • 1 egg (lightly beaten)
  • 70 g almond flour
  • salt and freshly ground black pepper
  • 50 g grated mozzarella
  • 50 g mushrooms (sliced)
  • 6 slices pepperoni
  • small handful rocket (arugula)

Instruction

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • (To make the cauliflower rice, simply blitz cauliflower florets using a food processor. Your yield weight should be 300g / 10.6oz)
  • Cook the blitzed cauliflower in the microwave on high for 6 minutes. Remove and tip onto muslin (cheesecloth). Allow to cool else it will be difficult to handle. Using the muslin, squeeze and discard all the liquid from the cauliflower as much as possible (this a very important step).
  • Place the cauliflower into a bowl along with the dried oregano, onion powder, garlic powder, olive oil, beaten egg and almond flour. Mix well and season the mixture with salt and freshly ground black pepper.
  • Form a ball of dough with the mixture and place onto a tray (or pizza stone) lined with baking paper. Use clean hands to press down and shape into a round shape (of even height) to resemble a round pizza. Place in the oven for 10 minutes.
  • After 10 minutes, remove the pizza and scatter over the grated mozzarella. Arrange the mushrooms and pepperoni on top and return the pizza to the oven for an additional 10 minutes. (You may want to increase the oven temperature to max for the last 5 minutes to really get that cheese bubbling – just keep an eye on it to ensure the base doesn’t burn.)
  • Remove the pizza and top with fresh rocket. Serve immediately. Delicious!