- Preparation and cooking time
- Makes 1 pizza crust
- 150g cherry tomatoes, halved
- 1 tbsp olive oil, plus extra for drizzling
- parmesan , dairy-free cheese or spreadable dairy-free cream (see below to make your own)
- small handful of black olives
- handful of rocket
For the dairy-free spreadable cream (if not using shop-bought)
- 140g blanched almonds (soaked in salted water for at least 6-8 hrs)
- 8g nutritional yeast
For the crust
- 300g cauliflower rice
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 eggs, beaten
- 25g coconut flour
- 12g milled flaxseed
- 1 tsp nutritional yeast, optional
- STEP 1
If making your own plant-based cream, combine the ingredients for this with a pinch of salt and 60ml of water in a powerful blender and whizz until smooth. Add a little more water (up to 40ml) to help create the desired consistency, if needed.
- STEP 2
Heat the oven 200C/180C fan/gas 6. Put the cherry tomatoes, olive oil and a pinch of salt on a baking tray, toss well and spread into an even layer. Bake for 20-25 mins until the tomatoes are soft.
- STEP 3
Meanwhile, make the pizza crust. Microwave the cauliflower rice for 5 mins (or gently heat in a frying pan stirring regularly), then using a nut milk bag, cheesecloth or dish towel, wrap the cooked cauliflower and while it's still warm (but not too hot) squeeze out the water as hard as possible with your hands. Set aside for a few minutes, then squeeze out more water in the same way.
- STEP 4
Heat a frying pan over a medium heat, add the olive oil, herbs and cooked cauliflower, and stir for 5 mins. Take off the heat. Put the beaten eggs in a bowl with a pinch of salt. Add the cooked cauliflower rice, coconut flour, milled flaxseed and nutritional yeast, and mix to combine.
- STEP 5
On a baking tray lined with baking parchment, shape the pizza crust into a rectangle (about 18 x 20cm). Do not spread it too thin because it will tear. Bake for 15-20 mins until the cauliflower crust is golden and feels dry to the touch.
- STEP 6
Remove the crust from the oven, add the cheese or cream, roasted cherry tomatoes and black olives. Bake for 5-10 mins until the edges are lightly golden and the toppings are piping hot. Add the rocket, freshly cracked black pepper and a drizzle of extra olive oil.