Chris Bavin – co-presenter of Best Home Cook and author of Fakeaway: Healthy Home-Cooked Takeaway Meals – gives us this post-ride treat with a nutrient-dense almond and cauliflower base, veggie toppings and 39g of muscle-repairing protein.
Cauliflower pizza
Makes 4 pizzas
Ingredients
- 800g/1.76lb Cauliflower
- 150g/5.3oz almonds, ground
- 2 eggs, beaten
- 2 teaspoons fresh parsley, chopped
- 2 tablespoons tomato puree
- 2 tomatoes, sliced
- a few mushrooms, sliced
- 1 courgette
- half red onion, thinly sliced
- 250g/8.8oz mozzarella balls
- 4 slices Parma ham
- handful fresh basil
- 50g/1.8oz parmesan, finely grated
- salt and pepper, to taste
Method
Step 1
Cut the cauliflower into quarters. Place two quarters in a food processor; blitz until finely chopped. Put in a heatproof bowl and repeat with the other quarters.
Step 2
Cover the bowl with clingfilm and microwave on high for 6 mins. Leave to stand for 5 mins, before tipping onto a clean tea towel to cool.
Step 3
Preheat the oven to 190°C (170°C fan/Gas Mark 5).
Step 4
Tip it back into the bowl and stir in the almonds, eggs, parsley and Parmesan. Season well and mix together.
Step 5
Spoon the cauliflower mix into four piles on a lined baking tray. Spread each one out to create a 12-15cm circle. Bake for 16-18 mins, until crispy around the edge.
Step 6
Remove from the oven and leave to cool. Turn the oven up to 220°C (200°C fan/Gas Mark 7).
Step 7
Season the tomato purée, then spread over the pizza bases. Place a few slices of tomato and mushroom on top. Use a vegetable peeler to make ribbons of courgette, and place those on top with the sliced red onion. Tear and distribute the mozzarella.
Step 8
Bake for 12 mins, then remove and top with the Parma ham and fresh basil.