Cauliflower pizza with mozzarella is what’s for dinner! Donna Hay, Australia’s go-to home cook, has a new collection of recipes out that will inspire you to eat more healthfully while sacrificing nothing in terms of flavor and aesthetics. Whether you’re making yourself a casual lunch or masterminding an upscale dinner party, this is one book that will help ensure that everyone is nourished, satisfied and eager to know where you got the recipe.
- 8 stalks kale, trimmed
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, sliced
- 1/2 teaspoon dried chili flakes
- 1 tablespoon lemon zest
- 1/4 cup finely grated Parmesan
- 1 cup buffalo mozzarella, torn
- 1/2 cup small basil leaves
Cauliflower pizza bases
- 6 cups cauliflower florets, roughly chopped
- 3/4 cup almond meal (ground almonds)
- 1/2 cup finely grated Parmesan
- 3 eggs, lightly beaten
- Sea salt and cracked black pepper
For the pizza
Preheat oven to 400°F. To make the cauliflower pizza bases, lightly grease 2-by-30-centimeter round pizza trays and line with nonstick baking paper.
Place the cauliflower, in batches, in a food processor and process until the mixture resembles fine crumbs. Transfer to a large bowl, add the almond meal, Parmesan, egg, salt and pepper and mix until a soft dough forms.
Divide the mixture in half and press into the prepared trays. Bake for 20-25 minutes or until golden and crisp.
Place the kale, oil, garlic, chili and lemon zest in a bowl and toss to coat. Divide the mixture between the bases and top with the Parmesan.
Bake for 8-10 minutes or until the kale is crisp. Top each pizza with mozzarella and basil to serve.