Makes 2 pizza bases with tomato sauce
- 1 small cauliflower, stalk removed and roughly chopped
- 2 egg whites, whisked
- 1 tbsp oregano
- 6 tbsp quinoa flour (or other gluten-free flour alternative)
- 1 tsp coconut oil, melted
- 1 tbsp coconut oil
- 1 white onion, very finely chopped
- 1 tsp dried rosemary
- 1 x 400g can tomatoes
1. Preheat the oven to 180°C/350°F/Gas mark 4.
2. Put the cauliflower into the food processor and pulse until you have a fine texture (smaller than rice, but not quite flour). Add the egg whites, a large pinch of salt, the oregano and the flour, and blitz until a dough forms.
3. Grab a baking sheet, line it with baking paper and put half of the dough on it. Place another square of baking paper over the top, then roll or press out the pizza base with a rolling pin or spoon, until you have a circle about 1cm thick. Repeat with the other half of the dough on a separate baking sheet.
4. Brush the melted coconut oil over the pizza bases. Put them both in the oven and cook for 20 minutes.
5. Meanwhile, heat 1 tbsp coconut oil in a saucepan over a medium heat for 1 minute, then add the onion, rosemary and a pinch of salt and sauté for 5 minutes.
6. Add the tomatoes and cook for another 10 minutes at a medium simmer until the sauce is slightly reduced.
7. Pour the tomato mix on top of the base, and get ready to add your choice of toppings . . .
Bacon and Ricotta
- 200g ricotta, cut into bite-size chunks
- 6 bacon rashers, cut into bite-size chunks
Put the cheese and bacon on after the tomato sauce, and cook at 180°C/350°F/Gas mark 4 for 8–10 minutes.
Pesto, Sundried Tomato and Green Olives
- 3 tbsp Homemade Pesto
- 50g sundried tomatoes
- 50g green olives
Cook the pizza with the tomato sauce on it for 8–10 minutes at 180°C/350°F/Gas mark 4. Sprinkle on the toppings after the pizza is cooked.
Cheese and Pepper
- ½ red pepper, sliced into 1cm strips
- 100g mozzarella, thinly sliced
- 1 red chilli, deseeded and finely chopped
Put all the ingredients on after the tomato sauce, and cook at 180°C/350°F/Gas mark 4 for 8–10 minutes.
Goat’s Cheese, Spinach and Pine Nuts
- 100g goat’s cheese
- 100g spinach leaves
- 50g pine nuts
Boil some water and soak the spinach in it for a minute, then drain. Put all the ingredients on after the tomato sauce, and cook at 180°C/350°F/Gas mark 4 for 8–10 minutes.
For more recipes from Inspiralized: Get The Glow: Delicious and Easy Recipes That Will Nourish You From The Inside by Madeleine Shaw (Orion Books, £20) click here.