Day 6: Green Antipasto LSA Cauliflower Pizza

Hands up if you love cauliflower pizza?! Me too! This guy was a uh ha moment – something I have never thought to do before – substitute the almond meal in the usual recipe for LSA. Boy was I glad I tried that!

Bustling with all things green, this pizza is like antipasto but made into a meal! Make it on date night or for your besties and then all lol into the night!

Green Antipasto LSA Cauliflower Pizza
Gluten free, diary free, paleo
Serves: 2
Time: 10 minutes prep, 35 minutes cooking

Pizza base:
1 cauliflower, cut into florets
3/4 cup LSA
2 garlic cloves, crushed
3 organic eggs, beaten
Himalayan salt and freshly ground black pepper to taste

Pesto:
Large handful mint
Smaller handful parsley
Small handful baby spinach
1/4 cup olive oil
1/2 lemon, juiced
1/2 long red chilli
1 clove garlic
1/4 teaspoon Himalayan salt

Toppings:
8-10 brussel sprouts, halved
Handful of frozen peas
1 zucchini, sliced lengthways
Marinated artichokes
Handful mini bocconcini
1/2 long red chilli
1 tablespoon olive oil

For the base:

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1. Preheat the oven to 200°C / 400°F and line a baking tray with baking paper.
2. Place cauliflower in food processor and blend until it is a fine rice-like texture.
3. Squeeze as much of the water out of the cauliflower as possible.
4. Put 3 cups of the cauliflower ‘rice’ in a mixing bowl.
5. Add the LSA, garlic and seasoning and mix with your hands.
6. Make a well in the centre and add the eggs.
7. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball.
8. It should be more loose and sticky than a traditional pizza dough.
9. Tip out onto the baking paper and spread the dough with out your hands evenly to make a base.
10. Pre-bake for 25 minutes or until golden.

For the toppings:

1. While the base is baking, prepare your veges.
2. Grill the zucchini on a grill pan.
3. Slice everything else and set aside.

For the pesto:

1. Place everything into a food processor and whaz until pesto is formed

To assemble:

1. When the base is ready spread the pesto over evenly.
2. Place over vegies.
3. Top with a bit of bocconcini.
4. Bake for 15 minutes or until golden and sprouts and bacon is crisp. Resist putting too much cheese on else you won;t get the awesome caramelisation of the sprouts.
5. Once cooked, slice and serve!