
Cauliflower Pizza with Roasted Vegetables and Pesto
Serves 2 to 3
INGREDIENTS
- • Coconut oil, for greasing
- • 480 g cauliflower, blitzed in a blender into small “rice”
- • 1 egg
- • pinch of sea salt and ground black pepper
- • 2 tsp Italian seasoning
- • 1 tbsp gluten-free flour
- • 1 tsp nutritional yeast flakes
- • roasted eggplant and peppers
Cashew pesto - • 135 g cashew nuts
- • juice and zest of 1 lemon
- • 1 garlic clove, peeled
- • handful fresh basil
- • handful fresh parsley
- • sea salt and freshly ground black pepper
- • olive oil
INSTRUCTIONS
- Make the pesto first. Soak the cashew nuts in a bowl of water overnight. Then drain and put in a blender with the rest of the pesto ingredients. Blend, keeping a little bit of texture.
- To make the pizza, preheat the oven to 325° F. Grease a baking sheet with coconut oil, line it with parchment paper and grease it, too.
- Steam the cauliflower for 3 to 4 minutes but don’t let it go mushy. Remove any excess water by squeezing it in a tea towel. Put the cauliflower into a large bowl, adding the egg, seasoning, flour and yeast flakes. Mix well.
- Spoon the mixture – it should still be a little wet – over the lined baking sheet and spread it out evenly over the paper. Be sure there are no holes in the mixture.
- Bake in the oven for 40 minutes, or until golden and crisp. Remove from the baking sheet and leave to air for a few minutes.
- Spread over a little pesto and arrange roasted eggplant and peppers over the top.

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