Cauliflower Flatbread with Asparagus and Courgette Pizza
Get baking this ultra-healthy pizza for National Pizza Day. For those who are a huge fan of this Italian classic, make this national food day a healthy one and try our low carb alternative with its healthy and reviving topping.
PREP TIME 30 minutesCOOK TIME 40 minutesMAKES 1
300g of blended cauliflower
1 egg
Pinch of salt
Pinch of dried mixed herbs
40g of chickpea flour
Toppings:
½ a courgette
75g of mozzarella
4 tablespoons of tomato sauce
Salt and pepper
3 asparagus stalks
Rocket
And grated Parmesan cheese
Preparation method
Start by preheating the oven to 180°C
In a mixing bowl, mix together the blended cauliflower, egg, chickpea flour and salt and herbs. When mixing the ingredients, if the mixture becomes too dry add water to the mix. Once the mixture has been thoroughly stirred, place it onto a prepared baking sheet and pat out into a circle that is 5mm in thickness. Bake the dough into the oven for 30 minutes.
After 20 minutes and the dough has been baked, spread the tomato sauce over the top of the dough. Before adding the courgette, the courgette should be cut into small circular shapes. Add the mozzarella and season with the salt and pepper.
Heat the oven up to 200°C and place the pizza into the oven for 10-15 minutes or until the cheese has begun to melt and has turned a golden brown.
With the shaved asparagus sprinkle on top of the pizza, along with the rocket and cheese.
Use your pizza cutter to slice the pizza into wedges and voila- there you have it a super healthy, gluten free pizza for everyone to enjoy.
