Make a keto version of pizza with a crust made using cauliflower rice, coconut flour and flaxseed. Top with parmesan, tomatoes, rocket and olives for a flavourful meal
Prep:35 mins
150g cherry tomatoes, halved1 tbsp olive oil, plus extra for drizzlingparmesan, dairy-free cheese or spreadable dairy-free cream (see below to make your own) small handful of black oliveshandful of rocket
STEP 1If 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 2Heat 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 3Meanwhile, 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 4Heat 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 5On 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 6Remove 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.
