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Four seasons cauliflower crust pizza (V)

four-seasons-pizza-web.jpg

Never argue about pizza toppings again! A deliciously veggie four seasons pizza you can share with even your most indecisive friends, made with cauliflower as a healthy alternative to traditional pizza dough. 

SERVES: PREP: 30 minutes plus cooling time COOK: 30 minutes

Ingredients:

For the crust:

1 cauliflower head, about 800g

2 large Love Local eggs

50g grated Parmesan or vegetarian substitute

50g ground almonds

Oil for brushing

For the tomato sauce:

2 tsp Ownsworth's Rapeseed Oil

½ tsp dried oregano

1 clove garlic, finely chopped

200g tinned chopped tomatoes 

For the toppings:

2 tsp Ownsworth's Rapeseed Oil

3 chestnut mushrooms, sliced

1 clove garlic, sliced

1 tomato, sliced

A few stalks asparagus, trimmed

6-7 black olives

30g blue cheese

125g ball mozzarella, drained, cubed and patted dry on kitchen paper

Handful fresh basil leaves (optional)

Method:

1. Heat the oven to 180°C/160°C fan/Gas 6. Roughly chop the cauliflower and whizz in two batches in a food processor until it resembles couscous. Put into a large microwaveable bowl and cook for 5 minutes on high.

2. Once cooked, turn out onto a clean tea towel and leave to cool. When cool, wrap the cauliflower in the tea towel and squeeze out as much liquid as you can. Return to the bowl and stir in the eggs, Parmesan and ground almonds. Season.

3. Line a large baking tray with baking paper and brush with oil. Turn the cauliflower mixture out onto the baking paper and press into a round 30cm across, trying to keep it as level as possible. Place in the oven and bake for 15 minutes or until the base is firm and the edges are turning golden brown.

4. While the base cooks, heat the oil for the toppings in a frying pan and cook the mushrooms and sliced garlic for a couple of minutes until the mushrooms are lightly golden and the garlic is softened.

5. For the tomato sauce, heat the oil in a separate pan and lightly fry the garlic until golden, then add the tomatoes and oregano.

6. Remove the base from the oven and turn the oven up to 220°C/200°C fan/Gas 8. Spread the tomato sauce over the base, then lay the prepared mushrooms on one quarter, the sliced tomato on another, the asparagus on a third and the olives on the last one. Place in the oven for 5 minutes.

7. Add the blue cheese to the olive quarter, then scatter the mozzarella over the rest. Cook in oven for another 8 minutes.

8. To serve, add the basil leaves, if using, to the tomatoes and grind over black pepper.


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