Spring Greens Pizza

Spring Greens Pizza
This pizza uses a cauliflower base topped with a fresh basil pesto and selection of vegetables. This pizza works really well with a few eggs softly baked on top to provide a delicious sauce for the pizza when cut open. The cauliflower base works best if the you the cauliflower a couple of hours in the freezer. It will still be delicious without this step if you are in a hurry, but just won't be quite as structurally sound when finished - it will be a knife and fork job (although with the amount of veg piled on top of this one it's probably a knife and fork job in any event).
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For the base
  1. 1 cauliflower
  2. 50g ground almonds
  3. 50g oats, blitzed to a powder in the food processor
  4. 2 tsp dried thyme
  5. 2 tsp dried oregano
  6. 2 eggs
  7. Salt and pepper
For the pesto
  1. 50g walnuts
  2. Large handful of fresh basil
  3. Juice of half a lemon
  4. Olive oil
  5. Salt and pepper
For the topping
  1. Handful of asparagus
  2. Bag of spinach
  3. 3 eggs
  4. 2 tomatoes, quartered
  5. 5 large spring onions, quartered
  6. 1 avocado, sliced
  7. Handful rocket leaves
  1. First, make the base. Roughly chop the cauliflower and place in the food processor (you can use the smaller stalks but discard the thickest stalk). Blitz until it forms a fine breadcrumb consistency. Place in a sandwich bag, tie, and freeze for a couple of hours.
  2. Preheat the over to 200C. Remove the cauliflower from the freezer and mix in the remaining ingredients. Bring together into a dough and spread out onto a foiled baking tray, pressing the mixture tightly together with your hands as you go. Bake for around 20 minutes until golden and set.
  3. In the meantime, cook the asparagus in water until just done - this will only take a few minutes. Drain and set aside.
  4. Make the pesto by dry roasting the walnuts in a medium oven for around 10 minutes. Leave to cool slightly then blitz in the food processor. Add the remaining ingredients and adjust the seasoning to taste.
  5. Once the pizza base in cooked, remove from the oven and spread with the pesto, then add the cooked asparagus, the tomato, spring onion and sprinkle with a handful of spinach leaves.
  6. Cook for around 5-10 minutes until the pesto is sizzling and the vegetables are starting to cook. Remove from the over and quickly break the 3 eggs over the top (spaced out as best you can). Return the pizza to the oven for another 5-10 minutes, until the eggs are cooked to your taste.
  7. Before serving, top with the avocado, a sprinkling of rocket leaves and a drizzle of olive oil.
The Dairy Free Vegetarian http://www.dairyfreevegetarian.co.uk/

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