Friday Night Pizza
Friday Night Pizza
Quick and easy to make, these pizza bases are crisp yet soft and light with a subtle texture, and the herbs and spices add an extra flavour boost.
Servings
Prep time
Cook time
Recipe
Ingredients
- Spinach base
- Cold-pressed extra-virgin olive oil, for greasing
- 1 cup English spinach leaves
- 1 egg, whisked
- 1 cup grated cheddar cheese
- 1 tsp dried basil
- ½ tsp oregano
- Celtic sea salt
- Freshly ground black pepper
- Cauliflower base
- Cold-pressed extra-virgin olive oil, for greasing
- 1 tbsp chia seeds
- 1 cup cauliflower, cooked & shredded
- 1 cup almond meal
- ½ cup nutritional yeast flakes
- 1 garlic clove, finely chopped
- 1½ tsp dried Italian herbs
- Pinch caraway seeds
Method
- To make spinach base, preheat oven to 220°C and lightly grease 30cm pizza tray with olive oil.
- Place spinach leaves in food processor and pulse.
- Place egg, cheese and herbs in a large bowl and add spinach. Stir to combine well and season with salt and pepper to taste.
- Spread dough evenly onto prepared pizza tray and bake for 12–15 mins, or until the edges begin to brown.
- Remove from oven and set grill to high. Top base with tomato paste, goat’s cheese and tomato slices and grill for 2–3 mins. Sprinkle with nutritional yeast flakes and serve.
- For cauliflower base, preheat oven to 230°C and lightly grease 30cm pizza tray with olive oil.
- Place chia seeds and 60mL of water in a bowl and set aside for 15 mins.
- Add soaked chia seeds to a large bowl with all other ingredients and mix well.
- Spread dough evenly onto prepared pizza tray and bake for 12–15 mins, or until edges begin to brown.
- Remove from oven and set aside to cool. Preheat grill to high.
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