Mozzarella & pepperoni cauliflower crust pizza
Calorie controlled cooking spray
215 g, cut into florets
Plain White Flour
Egg, whole, raw
2 large, raw, lightly beaten
1 teaspoons, chopped
100 g, 20 slices (5g)
Dried Mixed Herbs
4 leaf/leaves, to garnish
- Preheat the oven to 230°C, fan 210°C, gas mark 8. Line a large baking tray with baking paper and mist with cooking spray.
- Put the cauliflower florets in the bowl of a food processor and pulse to a rice-like consistency. Tip into a large bowl and stir in 60g of the mozzarella, the flour, eggs, oregano and garlic granules. Season well.
- Spoon the cauliflower mixture onto the baking trays to make 2 x 20cm circles, smoothing with the back of a spoon to create an even layer (mould the mixture into a heart shape with your hands, if you like). Bake for about 20 minutes until the bases are browned. Turn carefully and bake for 10 minutes more.
- Remove from the oven, spoon over the passata and sprinkle with the remaining mozzarella. Top with the pepperoni, sprinkle over the dried herbs and bake until the cheese is golden and bubbling. Halve the pizzas, garnish with the basil and serve hot.