Kick off the new year with a delicious low carb pizza recipe

Yes, it’s January and a brand new year, and many of us have either already started our healthy diets and exercise programmes, or we are planning on starting these soon.

But, this doesn’t mean you have to completely cut out all your favourite foods just because you are eating healthy.

Why not try replacing pizza night’s regular ordered-in pizza’s with this delicious and oh-so-satisfying Low Carb Pizza. Enjoy your pizza without the guilt. Whether you are on a gluten-free or on a low carb diet, this is a great alternative to a traditional pizza – but just as satisfying. A little effort, but well worth it for the cheesy goodness.

Serves 2

Preparation time: 30 minutes

Cooking time: 20 minutes

INGREDIENTS

For the base:

1 head of cauliflower, cut into florets

25 g (1/4 cup) Parmesan cheese, grated

75 g (1/2 cup) Clover Tussers, grated

2 large eggs

2 teaspoons Italian herbs, dried

1/2 teaspoon salt

For the toppings:

80ml (1/4 cup) tomato pasta sauce

1 (1/2 tablespoon) garlic clove, crushed

80 g (1/2 cup) Clover Tussers, grated

80 g (1/2 cup) Clover Mature Cheddar, grated

40 g (1/4 cup) Clover Gouda, grated

40 g (1/4 cup) Clover Feta, Plain, crumbled

16 small or 8 large slices salami

1 fresh tomato, sliced

salt and black pepper, to taste

1/2 fresh avocado, sliced

fresh rocket to garnish

Method

For the base:

1. Place cauliflower into a food processor and pulse until a rice-like texture is achieved. (Note: A cheese grater or knife also works well, just ensure the pieces resemble rice in size.)
2. Microwave or steam the cauliflower for 3-4 minutes. Allow to cool completely, then place in a dish towel and squeeze out any remaining moisture.
3. Preheat oven to 180 ̊C.
4. In a large mixing bowl, combine the cauliflower, cheeses, eggs, herbs and salt. Stir until all ingredients are combined and come together to form a rough dough.
5. Work the dough into a greased pizza pan, or onto a greased tray in the shape of choice, and bake for 12-15 minutes, until the crust is golden and crispy. Remove from the oven and allow to cool slightly.

For the toppings:

1. Turn the oven to a grill setting.
2. Cover the base with the pasta sauce and garlic.
3. Sprinkle over the cheeses, but reserve about ½ cup.
4. Layer the salami and then the tomato slices. Season with salt and pepper.
5. Top with the reserved cheese.
6. Place under the grill for a further 5 – 7 minutes until the cheese is melted and bubbling.
7. Garnish with fresh avocado slices and rocket.
8. Season again and serve hot.

TIPS:

• Use a 20cm springform cake tin as the ‘mould’ for the pizza base. Simply grease it well and firmly press the cauliflower mixture into the bottom. Bake as above.
• You can make the base ahead of time to add the topping and grill just before serving.
• Use basil pesto as a base sauce instead of the tomato sauce.
• Get creative with the toppings of your choice.