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    The Detox Kitchen Gluten-free cauliflower crust pizza with plum tomatoes, artichoke and basil pesto

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    The Detox Kitchen Gluten-free cauliflower crust pizza with plum tomatoes, artichoke and basil pesto

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes to 35 minutes

    Makes: 1 or 2 small pizzas

    Ingredients

    1 cauliflower
    70g ground almonds
    1 tbsp gluten-free white flour
    1 tbsp dried thyme
    3 medium eggs, beaten
    4 plum tomatoes, sliced
    ½ x 390g can artichoke hearts, drained rinsed and sliced

    For the basil pesto:
    25g pack basil
    50g spinach leaves
    1 tbsp sunflower seeds
    1–2 tbsp rapeseed oil 

    Method

    1 Preheat the oven to 200oC, gas mark 6. Lightly grease 2 baking trays.

    2 Remove the outer leaves and stalk of the cauliflower and discard. Place the florets in a food processor and blitz until it is the consistency of rice.

    2 Transfer to a mixing bowl and add the ground almonds, flour, thyme and seasoning. Combine the ingredients well. Mix in the eggs, then bring the mixture together and shape into a ball. It will be a fairly wet consistency.

    3 Divide the mixture in half and flatten each to make a pizza base. Drizzle with a little olive oil then bake in the oven for 20 minutes until lightly golden.

    4 Add the tomatoes and artichoke and bake in the oven for a further 10–15 minutes.

    5 While the pizzas are cooking make the basil pesto. Place all the ingredients in a small food processor and blitz to a coarse paste.

    6 Once the pizza is cooked, drizzle with the basil pesto to serve.

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