Serve: 2-4, Prep: 15 minute, Cooking: 30-35 minutes.
2 cups of cauliflower, after pureeing and squeezed dry
2 whole eggs
1 tbs coconut flour
1 tbsp ground chia seed
3 tbsp nutritional yeast
1 garlic clove, crushed
¼ tsp dried basil
¼ tsp dried oregano
1 tsp sea salt
1 tsp fresh ground black pepper
1 punnet of perino and cherry tomatoes cut in half
½ cup fresh basil leaves
4 tbsp. extra virgin olive oil
1-2 tsp. salt
1 tsp. pepper, ground
Preheat oven to 180C degrees.
Place the cauliflower in a food processor and blend until smooth. Spoon the mixture into a muslin or cheesecloth and squeezed out all of the liquid. Do this a couple of times. The end result will resemble a firm puree.
In a large bowl combine the remaining base ingredients.
On a baking tray covered with baking paper spread the dough into 2 small pizza rounds, don’t spread it too thin.
Bake in the oven for 20-25 minutes, until the top is golden brown and firm to touch.
Take out of the oven and top with the tomato, basil, olive oil, salt and pepper, cook for a further 10 minutes.