These days, it seems like all of my blog posts begin with 'since I can no longer eat..' (insert new and exotic intolerance - Chinese mushrooms, spirulina, forest floor berries, etc) and since I'm not one to deviate from tradition, I'll do the same again here.
Given that my delicate sensitivities are currently not supposed to indulge in grains of any form, I had to look elsewhere for my melted cheese fix. I, like the large majority of us who do not eat kale for every meal nor get excited for salad, was once very skeptical as to whether cauliflower pizzas secretly tasted like garbage. Yet, as I've had to do many times before, I had to eat a side of humble pie with my slice of cauliflower pizza.
As it turns out, the base is merely a vehicle for the goodness that is melted cheese and expensive toppings. I promise that the usually deafening sound of delicious foods being ruined by being healthified is barely audible.
For the pizza bases:
750g riced cauliflower
3 cups almond meal
40g finely grated and freshly grated parmesan
salt and pepper, to taste
For the sage pesto:
50g finely and freshly grated parmesan
1 cup walnuts
Juice of 1/2 large lemon
1 1/2 cup olive oil
2 zucchinis, shaved into ribbons
100g goats cheese (I used firm but either would work)
chopped chilli, to taste
1. Preheat the oven to 180 degrees Celsius.
2. In a large bowl, combine the ingredients for the pizza bases thoroughly. Take four oven trays and cover them with baking paper. Using your hands, divide the pizza base mixture evenly (it will be a bit wet) and gently press each into the circular pizza base shape. Pop them in the oven for 15-20 minutes.
3. While the pizza bases are cooking, throw all the ingredients into your food processor for the pesto, and blend thoroughly until a pesto consistency (shocking!) is formed. Season to taste, adding a bit more lemon if you feel it's necessary.
4. When the pizza bases are done, spread them liberally with the pesto, and top that with liberal amounts of goats cheese. Pop them back in the oven for 5 minutes to melt the goats cheese. While this is happening, blanch the zucchini ribbons in some hot water to soften them up.
5. Top the warm pizzas with zucchini ribbons, chopped chilli and extra goats cheese. DONE.