Piccante cauliflower pizza
About this recipe
Get creative with this plant-based pizza made that little bit extra-special with some Lizi’s magic. Cauliflower and Lizi’s low-sugar granola are the stars in making a deliciously nutty tasting base perfect to load up with your favouritie ingredients. For this recipe, we’ve gone for something with a little heat, lightly frying chilis, red peppers and courgette for a topping with bite. Add a little parmesan or your favourite plant-based alternative, and you’re good to go. Pizza night just got supercharged!
- 250g cauliflower florets
- 50g Lizi’s low sugar nuts & seeds granola
- 3 tablespoons ground flaxseed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon mineral rich salt
- Pinch black pepper
- 1-2 tablespoons cornflour or other gluten-free flour
Easy tomato sauce:
- 50g canned chopped tomatoes
- 50g tomato puree
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder (or fine garlic granules)
- 1/2 tablespoon extra virgin olive oil
- Pinch salt
- 1 red pepper
- 1/2 red chilli - add in a whole chilli if you want extra spicy!
- 1 small-medium courgette
- Handful of grated or shaved parmesan or sub for a plant-based cheese alternative
- Handful basil leaves roughly torn
- Preheat the oven to 190C and line a baking tray with parchment paper.
- Place the Lizi’s granola into a food processor and pulse until you get fine crumbs. Transfer into a bowl and wipe the food processor bowl as you will need it for the next step.
- Steam the cauliflower florets for 10 minutes until softened. Drain and then place into the food processor and process briefly to get a rice-like texture. Allow to cool for 5 minutes.
- Transfer the cooked rice onto either a thin dish towel or use a nut-milk bag or some muslin cloth, and wring out as much of the excess liquid as possible. This is a very important step. Set aside.
- In a large bowl mix the ground flaxseed with 6 tablespoons of water. Let it rest for 5 minutes to get a sticky texture.
- Add the ground Granola, oregano, salt and pepper along with the cauliflower and mix together to create a loose dough.
- Sprinkle the cornflour on the lined baking tray and on your hands as this will help to stop the dough sticking. Use your hands to spread the dough onto the baking sheet to form a circle around 1/2 cm thick with slightly thicker edge. Add more cornflour if you need. Place in the oven for 45 minutes.
- Whilst this is cooking make the tomato sauce by combining all of the ingredients for this in a small bowl. Set aside.
- Make the topping by deseeding and slicing the pepper into 1cm slices. Cut the courgette in half horizontal and standing them vertically cut into 1/2cm thin ribbon like slices. Deseed one chilli and cut into very fine slices.
- In a large frying pan add a tablespoon of olive oil and fry the peppers, chilli and courgettes on high for 6-7 mins until softened. Place to one side.
- After 45 mins of baking remove the pizza base from the oven and carefully flip the crust. Do this by loosening the crust from the bottom layer of parchment with a spatula and then laying another sheet of parchment on top.
- Using both sheets gently flip. Arrange the crust back on the pan and bake for a further 10 mins until the edges are golden brown and the centre feels firm.
- Remove from the oven and spread the sauce evenly over the base.
- Add the cooked peppers, courgettes and chilli. Sprinkle with whichever cheese you prefer.
- Bake for another 10 mins.
- Scatter over the basil leaves.