Mini Caprese Cauliflower Pizza

Gluten-free pizza for lunch, anyone?

June 22, 2017

Ingredients

  • 1 large cauliflower
  • 1 large egg
  • 1 cup ground almonds
  • 3 tbsp grated Parmesan
  • 2 heaped tbsp pesto
  • 1 2/3 cup mozzarella, sliced
  • 3 small tomatoes, sliced
  • basil leaves, to garnish

Instructions

Preheat the oven to 350ºF. Line a baking tray with baking parchment.

Blitz the cauliflower in a food processor until it resembles fine breadcrumbs. Place the cauliflower in a microwave-proof dish and microwave on high for 5 minutes or until softened. Lay out a clean tea towel, and once the cauliflower is cool enough to handle, tip it onto the towel, wrap the sides up, and squeeze out as much moisture as you can. This will stop the pizza from becoming soggy.

In a bowl, combine the cooked cauliflower, egg, almonds and Parmesan. Stir well, then tip onto the tray and use your hands or a spoon to spread the cauliflower base into two circles, 9 in. each. Make the edges slightly thicker to create a crust. Bake in the oven for 10–15 minutes or until golden brown. Set aside to cool.

Increase the oven temperature to 400ºF. Spread the pesto over the pizza base, then arrange the mozzarella and tomato slices on top. Bake in the oven for 10 minutes or until the mozzarella has melted. Once cooked, set aside to cool.

Place the pizzas into 2 large lunch boxes (cut the pizzas into slices if need be), and store in the fridge overnight. To serve, heat the pizza in the microwave until warmed, and sprinkle over basil to garnish.

About this recipe

“This gluten-free alternative means it’s 100 percent acceptable to have pizza for lunch any day of the week.” – Bec Dickinson

Excerpted with permission from Love Your Lunches by Bec Dickinson, published by Hardie Grant Books April 2017.

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Ingredients

  • 1 large cauliflower
  • 1 large egg
  • 1 cup ground almonds
  • 3 tbsp grated Parmesan
  • 2 heaped tbsp pesto
  • 1 2/3 cup mozzarella, sliced
  • 3 small tomatoes, sliced
  • basil leaves, to garnish
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