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Our healthier take on a classic favourite. This lighter version keeps all the flavours of the pizza and satisfies cravings without the high volumes of carbohydrates.
1.
Preheat the oven to 200°C fan / 220°C conventional.
2.
Microwave the riced cauliflower in a covered bowl for 5 to 10 minutes, or roast it in a dry pan for 10 minutes to soften and cook out the water. Let it cool.
3.
Squeeze it very dry in a clean tea towel. This makes the base much firmer.
4.
Put the cauliflower in a bowl. Add the almond flour, eggs, cheese, Parmesan and spices. Mix well.
5.
Put the mixture on a lined baking tray and press it into one large pizza base, about ½–1 cm thick.
6.
Bake for about 25 minutes, until firm and golden
7.
Spread the passata over the base.
8.
Tear the mozzarella over the top.
9.
Bake for another 10–15 minutes, until the cheese is melted and golden.
10.
Add fresh basil, slice into 2 portions and serve.
11.
12.
Storage information
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for the best texture. To freeze, cool completely, wrap individual slices well and freeze for up to 2 months; reheat from frozen in the oven or air fryer until piping hot.
Tip
Top with protein-rich options like chicken, prawns, or lean meat, and serve with a side salad to balance the meal and boost your protein intake. Low-Fat Option: Use lean protein toppings (if adding) and opt for low-fat cheese.
Cost-saving tips
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