Cauliflower Base Vegetable Pizza (Vegetarian)

Finding a low energy dense supermarket pizza is not easy as even thin crust versions are usually high in calories. This vegetable topping pizza is not only low in energy density but also high in protein, even though it includes no fish or meat. After you’ve mastered making the cauliflower base pizza you can use almost any topping combination and the pizza is likely to be low in energy density. Vegans can use a dairy free cheese substitute or remove this ingredient entirely.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut up the cauliflower and blitz it in a blender to create cauliflower rice. Transfer to a microwavable bowl and heat on full power for 5 minutes. Allow to cool then squeeze out any moisture that remains in this mash. Add the cornflour, Parmesan and egg and mix well with a fork. Spray some light oil on a sheet of foil and on it create a 10-12 inch diameter pizza base with the mixture, pressing down on it firmly to ensure that it holds it shape. Place this on a baking tray and bake in a preheated oven at 180°C for 25 to 30 minutes turning the pizza base over at the midpoint. In the meantime, boil the small broccoli florets for 5 minutes and chop up the mushrooms, onion and red pepper. When the base is cooked, remove it from the oven and cover equally with the tomato puree. Top with the vegetables and place back in the oven for 5 to 10 minutes. Finally top the pizza with the Mozzarella and return to the oven for one last time for 5 to 10 minutes until the cheese has melted.