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The Detox Kitchen Gluten-free cauliflower crust pizza with plum tomatoes, artichoke and basil pesto
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Makes: 1 or 2 small pizzas
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
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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Typical values per serving:
This recipe was first published in December 2014.
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