Cauliflower crust vegetarian pizza
⅔ cup(s), (100g)
Cauliflower rice (100% cauliflower)
300 g, fresh
2 medium, lightly beaten
Light mozzarella cheese
1 cup(s), grated, grated, (120g)
1½ cup(s), (weighed peeled and diced), (210g)
¼ medium, thinly sliced
1 x 3 second spray(s)
- Preheat oven to 220°C. Linea large baking tray with baking paper and lightly spray with oil.
- Place flour, seasoning, cauliflower ‘rice’, eggs, ½ cup (60g) mozzarella and ¾ teaspoon salt in a large bowl. Stir until well combined. Spoon mixture onto prepared tray and press into a 30cm circle with slightly damp hands. Bake for 20 minutes, or until the crust is golden underneath.
- Meanwhile, place pumpkin in a medium microwave-safe bowl. Cover and microwave on High (100%) for 3 minutes or until just tender. Drain and transfer to a large bowl. Add frozen spinach to the microwave-safe bowl. Cover and microwave on High (100%) for 4 minutes, or until hot. Uncover and drain in a strainer over sink, pressing to squeeze out any excess liquid. Add spinach to pumpkin. Season with salt and toss well.
- Sprinkle remaining mozzarella over cauliflower crust. Top with pumpkin mixture and onion. Bake for 5-10 minutes, until cheese is melted. Cut into slices to serve.