Cauliflower pizza

Recipe by Smeg chef Elke Travers

Serves 4

600g (approx. ½ a head] cauliflower florets

1 cup (120g) almond meal

1 cup (100g) coconut flour

½ cup (40g) grated parmesan

3 eggs

Olive oil

Topping

200ml passata

1 zucchini, finely sliced

1 bunch asparagus, sliced if thick

To serve

Mint leaves

Basil leaves

1/2 cup pesto

Set your oven to fan forced function and preheat to 220⁰C. Line two Smeg baking trays with baking paper and lightly grease the paper with olive oil.

Place cauliflower florets in the Smeg hand blender food processor in two batches and blend to a fine crumb. In a large bowl combine cauliflower crumb with almond meal, coconut flour, parmesan and eggs.  Season to taste with salt and pepper and mix to smooth dough.  Divide dough into four balls.

Place two balls on each prepared tray and press into a round, approximately 2mm thick.  Brush with olive oil and bake for 15 minutes until light golden and set.

Spread the bases with passata and top with sliced zucchini and asparagus. Cook for 5 minutes until the vegetables are just wilted.  Top with herbs and drizzle with pesto.

Chef Elke’s tips

For different flavour combinations, replace with cauliflower with pumpkin, broccoli or beetroot or even use a combination.  I love the pumpkin base topped with sage leaves, olives, finely chopped garlic and fetta. Then serve with rocket and a sprinkle of zaatar, a middle eastern spice mix with thyme, sesame and sumac.  Or, go traditional and top any base with tomato passata, basil leaves and mozzarella.

Recipe created with the Smeg hand blender and Classic Thermoseal Pyrolytic Oven.