Meatless Monday : Mexican cauliflower pizza


We love cauliflower - it makes a great low carb topping for vegan 'cottage' pies or it can be 'riced' as a low carb side dish.  In this recipe cauliflower is used to make a pizza base.  I have made a Mexican topping but feel free to use your favourite pizza topping.

Mexican cauliflower pizza
Serves 2 

You will need

For the cauliflower pizza base
1 medium cauliflower
1 chia seed egg (1 tbsp chia seeds and 3 tbsp water)
1 tbsp spelt or rye flour

For the topping
1 tbsp olive oil 
1/2 small red onion, very finely chopped
2 cloves garlic crushed
1 fresh tomatoes, chopped
4 tbsp tomato puree
4 tbsp frozen sweetcorn
1/2 tsp chilli
pinch stevia
1/2 tsp salt 
2 tbsp nutritional yeast
1 can black beans 
avocado slices 
Lime segments to serve
Fresh coriander 


Pizza base


Divide the cauliflower into florets and place in a high speed blender with a little water.  Whiz up to 'rice'.  Place in a saucepan and cook on a medium heat for a few minutes. Turn into a fine sieve and squeeze all the water out using the back of a spoon (this is really important). Transfer to a bowl and add the chia seed 'egg' and flour.  Mix thoroughly then transfer to a lined baking sheet and spread into a circular shape.  Bake for 20 minutes.  


Meanwhile make the topping.  Heat the oil and cook the onion and garlic until beginning to soften. Add the chopped tomatoes with the tomato puree, sweetcorn, chilli, salt, stevia and a little water. Cook over a low heat for 5-10 minutes.  Stir in the nutritional yeast and black beans.  
Spread the topping over the pizza and return to the oven for a further 10 minutes.  
Top with avocado slices and squeeze lime juice over avocado. Garnish with fresh coriander.


Recipe © 2016 40plusandalliswell




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