Roasted Veggie Cauliflower Pizza
½ red pepper
½ yellow pepper
1 small courgette
Hummous or Passata
10 black olives
750g cauliflower florets
2 tsp dried oregano
1 garlic clove
15g basil leaves
25g pine nuts
1 garlic clove
1 tbsp lemon juice
½ tsp dried oregano
1- 2 tbsp olive oil
Preheat the oven to 200°C / 180°C fan/ gas mark 6. Cut peppers into strips. Cut courgette lengthwise then into 5 mm slices. Crush the garlic.
Scatter the peppers and courgettes on a baking tray. Drizzle with olive oil. Roast in the oven for 20 mins. When done, remove from the oven and set aside.
Line a round pizza tray/flat baking tray with parchment paper. Heat some water in a large saucepan. Pulse small batches of raw cauliflower florets in a food processor until you get a texture similar to rice. Alternatively you can use the coarse side of a cheese grater.
Cook cauliflower rice in boiling water for 5 mins. Drain in a colander. Leave to cool a little, then transfer to a kitchen towel and strain as much water out as you can.
Transfer cauliflower rice to a bowl. Mix in beaten eggs, oregano, crushed garlic clove. Season with pepper.
Tip mixture on pizza/baking tray. Spread evenly with a spoon, creating a slightly thicker border around the edges. Bake for 30 minutes.
In the meantime make the pesto by whizzing together basil leaves, pine nuts, garlic, and lemon juice. Transfer to a bowl. Mix in oregano and olive oil.
When pizza crust is done, spread hummus or passata on top.
Top with roasted vegetables and olives. Return to the oven to bake for a further 5-10 minutes. Serve with a drizzle of pesto on top.
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