Vegetarian Pizza with Cauliflower Base

This vegetarian pizza is low in carbohydrate and high in fibre. It may take a little work but it is delicious!

Pizza crust

• 1 cauliflower
• 1/2 cooked quinoa
• 3 eggs, beaten
• 1 tbsp. dried oregano
• Salt and pepper

Pizza topping

• 8 oz can tomatoes
• 1 tbsp. tomato purée/ paste
• 3 garlic cloves, crushed
• 1⁄2 large aubergine (eggplant), thinly sliced lengthways into long strips
• 1 small red onion, cut into 8 wedges
• 1 tbsp. dried oregano
• 1⁄2 small bunch basil leaves
• 4-5 oz mozzarella ball
• 2 TBSP parmesan cheese (use diary-free option or nutritional yeast if desired)
• Chilli flakes
• Salt and pepper to taste

Vegetarian Pizza Method

Heat oven to 375°

Remove the leaves from the cauliflower and trim the stalk end, then cut into chunks.

Blitz half the cauliflower in a food processor until finely chopped, like rice. Transfer to a bowl and repeat with the remaining half.

Tip all the cauliflower in a bowl, cover with a plate and microwave on high for 5 min or until soft. When it is cool enough, transfer to a tea towel. Scrunch it up and squeeze as much liquid as you can out of the cauliflower, then transfer to a clean bowl.

To cook the quinoa, rinse it then cook with 5oz water for 15-20 minutes. Once cooked, stir in cauliflower, eggs, oregano and plenty of seasoning.

Line a baking tray with baking parchment and grease with olive oil. Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 11 or 12 inch round. Make it a little thicker at the edges to create a ‘crust’. Bake for 25-30 min or until golden brown and a little crisp around the edges.

Once cooked, set aside to cool.

Meanwhile, heat a pan, brush each aubergine slice on both sides with a little oil, season and cook for 5 min, turning once, until softened. Add a bit of water if necessary. Transfer to a plate.

Cook the onion with a touch of oil for 3 minutes. Set aside.

To make the tomato sauce, pan fry the garlic for a few minutes. Pour in the canned tomatoes, tomato paste/ sauce, oregano, salt and pepper. Cook gently for 8-10 min until thick (you don’t want any watery tomato soaking into the cauliflower base). Tear half the basil leaves and stir through the sauce.

Turn the oven up to 450°.

Drain the mozzarella and pat dry with kitchen paper. Slice thinly. An egg slicer works really well and can be used to cut mozzarella.

Spread the tomato sauce over the base, arrange the aubergines, red onion and mozzarella on top. Scatter over the chilli flakes and return to the oven for 10-15 min.

Before serving, grate parmesan cheese (or sprinkle alternative) on top, scatter with the remaining basil leaves. Season with more salt and pepper.
PS: Feel free to experiment with any toppings you like such as capsicum (peppers), zucchini, broccoli, olives and mushroom. Top with nuts such as pine nuts, walnuts, sunflower seeds or a sprinkle of chia seeds. For non-vegetarian, salami, chicken, salmon are a good choice.

(Adapted from USANA NZ Blog by Lismi Wong)