We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Skip the takeout and make this spicy chicken pizza instead, on the table in just half an hour. We are always trying to sneak more veg into our meals so making a pizza crust out of cauliflower is pretty genius, right? Here we use roasted peppers, piri piri chicken and wild rocket but feel free to get creative with the toppings. See method
of the reference intake Carbohydrate 20.6g Protein 30.9g Fibre 4.1g
Preheat the oven to gas 7, 220°C, fan 200°C. Blitz the cauliflower in a food processor until it resembles breadcrumbs.
Steam the cauliflower on the hob for 5 mins, or use the microwave to save some energy. Once steamed, spread out in a shallow bowl. Mix in the almonds and egg, and season with pepper. Heap the mixture onto a large baking tray lined with nonstick baking paper and press into a 28cm-30cm circle. Bake in the oven for 20 mins.
Spread the passata over the cauliflower pizza base and bake for a further 5 mins. Meanwhile, mix the yogurt and mint together, and season with pepper to taste.
Remove the base from the oven and then scatter over the peppers, chicken and rocket. To serve, spoon over the yogurt and slice into 4 wedges.
See more Gluten-free recipes
Before you comment please read our community guidelines.