Hi all,

I tried out making a cauliflower ‘pizza’ base tonight on my fast day & it was absolutely delicious so I thought I would share my recipe with any pizza lovers out there!

For pictures as to how it turns out, you can see photos of my finished pizza on my blog here: https://thefastingdoctor.wordpress.com/2014/08/13/fast-day-day-22-low-calorie-cauliflower-pizza-recipe/

Ingredients (serves 1)

1 small cauliflower head: 66 cals
1 large egg: 78 cals
1/2 reduced fat mozzarella ball (I used Morrison’s NuMe brand): 120 cals
4 tbs tomato sauce (I used Napolina’s tomato & basil): 43 cals
2-3 slices of prosciutto: 65-98cals
5 cherry tomatoes: 15 cals
Handful of rocket: 3 cals
1 bird’s eye chilli: 4 cals
Total cals: 394 – 427 cals (depending on how many slices of prosciutto) which means enough room to serve with a side of salad leaves!

Pre-heat your oven to 220 degrees

Cut your broccoli into florets & pop in your food processor/blender to create your ‘crumbs’ (exactly the same as you would make my rice dish). Heat them in the microwave for around 4 minutes.

Crack your egg into a bowl. Once the cauliflower is done in the microwave, mix it thoroughly with the egg. Pour your mix onto a baking sheet (you can ‘grease’ it first with an olive oil spray/alternative but remember to discount it from your daily intake!) & flatten into a pizza dough shape. Heat in the oven for 15 mins.

Take it out & add your toppings! Spread your sauce on the base, tear up your mozzarella & prosciutto & scatter across along with your chopped cherry tomatoes, & finely chopped chilli. Pop back in the oven for another 5 minutes & then take our, put your rocket on top, and serve with a side salad.

Enjoy!

Hi @anni73 ! I’m not sure how it would work out exactly (would take some experimenting!) but I presume either:

a) part boiling the cauliflower florets (until they are *almost* tender) before using the food processor

or

b) using the food processor first to make your ‘grain’ then frying them in a pan for a few minutes with either a little (definitely only a little or it might make it gummy!) water or some of the cooking oil spray.

Either way, as I don’t wring the cauliflower out to remove water after cooking (what other people do), the crust is softer i.e. you can’t pick the pizza up as a slice, but it still has all the flavour of a pizza, so I don’t think it matters too much if the grains up a little softer than desired.

Good luck & let me know how you get on!