Cauliflower Pizza with Chickpeas and Burrata - Roasted chickpeas and Burrata on a Cauliflower Pizza base makes for a delicious lunch.
Preheat oven to 190 degrees/Gas Mark 5.
Remove florets from cauliflower and chop into smaller pieces. Process in a food processor. Transfer cauliflower rice onto a prepared baking sheet and bake for 15 mins.
Remove cauliflower rice from the oven, transfer to a bowl lined with a double/triple layered muslin cloth and allow to cool for 5 minutes. Then squeeze the liquid out of cauliflower a few times.
Increase oven temperature to 230 degrees, Gas Mark 8.
Combine the egg, oregano, garlic, salt and pepper and whisk together. Stir in the cauliflower, almond flour and cheese.
Linda baking tray with new greaseproof paper. Transfer cauliflower base and flatten into a pizza base.
Bake for 20 minutes and top with your toppings of choice, then bake for an additional 10 minutes. Remove from oven and transfer to wire rack to cool.
My Pizza Topping:
Kale with a tiny drizzle of oil and seasoning.
In a separate bowl combine 400g drained Chickpeas with 1 flat tsp Coriander powder, 1 tsp Smoked Paprika, 1 tsp Garlic Powder, Salt and Pepper - add on top of the Kale.
I then added Burrata after it came out of the oven. I get my Burrata from Waitrose and it is AMAZING