Cauliflower Pizza

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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

 

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

 

Toppings

 

• Spread tomato sauce on the crust.
• Place cheese slices on the crust.
• Arrange remaining ingredients onto the crust to your liking.
• 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

 

Source: Singapore Heart Foundation. Reproduced with permission.

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