Cauliflower Pizza

Recipe contributed by Ong Rong Ting, Nutrition Intern at Singapore Heart Foundation

Serves: 2
Time: 1 hour

Ingredients
Base

• Cauliflower head, ½
• Egg, beaten, ½
• Almonds, grounded, 25g
• Italian herbs blend, 2 tsp

Toppings

• Tomato sauce, 2 tbsp
• Sutchi fish (or other preferred fish), steamed and flaked, ½ fillet
• Reduced fat cheese, 2 slices
• Medium yellow capsicum, diced, ½
• Raw spinach, 1 cup
• Large portobello mushroom, sliced, 1
• Cherry tomatoes, halved, 5

Method

Forming the crust

1. Preheat the oven to 200◦C.
2. Cut the cauliflower into florets.
3. Blend cauliflower florets in a food processor or blender.
4. Place blended cauliflower florets in a bowl.
5. Steam for 10 minutes.
6. After cauliflower blend cools, drain its excess water through a filter cloth.
7. In a bowl, mix cauliflower, ground almonds, herbs blend and egg till well combined.
8. Transfer the mixture onto a lined baking tray.
9. Shape it on the tray, leaving a thickness of 3-4mm.
10. Bake for 15 minutes or until edges turn golden brown.

Toppings

1. Spread tomato sauce on the crust.
2. Place cheese slices on the crust.
3. Arrange remaining ingredients onto the crust to your liking.
4. Bake the pizza for 10-15 minutes and serve.

Nutrients per serving

Energy: 275.9kcal
Protein: 30.8g
Total Fat (Saturated Fat): 11g (2.9g)
Cholesterol: 72.5mg
Carbohydrate: 17.8g
Sodium: 377.9mg
Dietary Fibre: 6.9g