Some of my favourite things to create in the kitchen are healthy versions of popular classics, like this healthy twist on a pepperoni pizza. Tom was sceptical at first, but it got a thumbs up after the first bite!
Gluten Free Cauliflower Pizza
Head of cauliflower
1 large egg
25g parmesan cheese, finely grated
100g mozzerella cheese
2tbsp tomato puree
Handful cherry tomatoes, quartered
1 Preheat oven to 200°C (180°C fan). Cut the cauliflower into small florets and blitz in the food processor until it resembled breadcrumbs (be careful not to puree it!). Put it in a microwavable bowl and blast on medium for 5-6 mins until soft. Alternatively you can boil the cauliflower florets, then chop finely once cooked.
2 Transfer cauliflower to a large bowl, stir in the egg, parmesan and plenty of seasoning. Roughly grate 50g of the mozzerella and stir into the cauliflower.
3 Spread the cauliflower onto a lined baking sheet (you might notice that I forgot to line mine) into a large circle or oval, about 1-2cm thick. Bake for 15-20mins.
4 Meanwhile pan fry the chorizo for 1-2mins until golden. You could use any other cooked meat or veggies to replace the chorizo.
5. Carefully remove from oven, spread tomato puree over pizza, top with remaining mozzerella, cooked chorizo and cherry tomatoes. Return to the oven for 10mins or until cheese is bubbling. Top with some fresh basil, if you have some.
Although this cuts easily into squares, it’s not the sort of pizza to eat with your hands, it definitely needs a knife and fork. Serve with a green salad. If you have any leftovers (you probably won’t), it reheats beautifully in the oven, give it about 15mins.