Cauliflower asparagus pizza

Cauliflower asparagus pizza
Serves: 2
  • 750g cauliflower florets
  • 1 clove garlic, minced
  • 75g ground almonds
  • 3 tbsp ground chia seeds
  • sea salt and fresh black pepper
  • 2 eggs, beaten
  • 1 courgette, finely sliced
  • 12 asparagus spears, trimmed
  • 2 tbsp pesto
  • 2 tbsp passata
  • 1 small red onion, finely sliced
  • fresh basil leaves to garnish
  1. Heat oven to 200C/Gas 6. Whiz the cauliflower in a food processor until it’s like rice, then microwave in a bowl covered with clingfilm until softened. Set aside to cool. Tip into a clean tea towel, scrunch into a ball and squeeze out as much liquid as you can. Mix the cauliflower in a bowl with the garlic, ground almonds, and chia seeds, season and combine.
  2. Stir in enough of the egg for a firm consistency.
  3. Spoon the cauliflower mixture onto a large greased and lined baking tray and spread it into a 30cm circle, a little thicker at the edges to make a crust. Bake for 15mins-20mins until golden brown and crisping at the edges, then set aside to cool a little.
  4. Meanwhile, heat a little oil in a griddle pan and add the courgette slices in batches to sear on both sides. Remove and set aside, and do the same with the asparagus, then soften the onion a little in the same pan and set aside.
  5. To assemble the ‘pizza’, spread a thin layer of passata over the cauliflower base, arrange the onion on top, some pesto, then the courgette and finally the asparagus. Put back in the oven for 10-12 mins. Serve with a scattering of basil leaves.


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