Cauliflower Pizza

Comfort food is always a pleasure and much needed to feel better no matter the situation. But normally we associate comfort with junk and that just not need to be the case.

Ingredients:
500g cauliflower (one medium cauliflower head)
1 cup of spelt flour (use almond flour for GF)
2 Tbs of linseed powder for flax egg (we use gold linseed for the light colour)
2 garlic cloves
1 cup Tomato passata
Dried basil
Fresh basil
Pinch of Salt
Chilli flakes (optional)
4 Mushrooms
10 Cherry tomatoes
5 Kalamata olives
½ cup Vegan mozzarella
3 tablespoon Nutritional Yeast (optional but highly recommended )

Method:
Pre-heat the oven to 200 degrees celsius
For the flax egg, mix 2 tablespoon ground flaxseed meal with 2 1/2 tablespoons water. Stir
and let stand 15 minutes to thicken
Chop the mushrooms into thin layers and slice the olives down the middle.
Chop the cherry tomatoes
Crush 2 garlic cloves and mix into the tomato
Steam the cauliflower florets
Once steamed, place in a kitchen towel and squeeze hard to drain the excess water
Place in a food processor and mince the florets then place them in the towel again for extra
water draining
Once the excess water has been drained place it back into the food processer and add the
flax egg and flour. Mix until it resembles a dough
Cover a pizza tray with parchment paper and distribute the dough pushing it down with your
fingers as thin as you can. This is a very important step to make sure the pizza will cook
evenly
Add the tomato and garlic mix and distribute evenly on the pizza dough
Scatter the mushrooms, cherry tomatoes, olives and add the dried basil, pinch of salt and
chilli flakes
Add the vegan mozzarella and nutritional yeast to cover the pizza but leave around 1.5 cm at
the edge
Place in the oven and cook for 20 minutes or until brown
Remove from the oven and add some fresh basil and rocket salad

V GF