Gluten Free Pizza Base with Cauliflower

PIZZA BASE 

• florets from 1 cauliflower
• 3/4 cup almond flour
• 1 tablespoon dried oregano
• sea salt and freshly ground black pepper
• 3 organic eggs, beaten

METHOD

1. Preheat the oven to 200°C / 400°F and line a baking tray with baking paper. 
2. Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture and place in a mixing bowl. Add the almond meal, oregano and seasoning and mix with your hands. Make a well in the centre and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball.
3. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Depending on preference, you could make 2 small bases or one large. We find the small bases work better and cook more evenly. 
4. Pre-bake for 25 minutes or until golden. Meanwhile, prepare the super green basil pesto. Remove the crust from the oven. Cover it with pesto sauce, halved tomatoes & parmesan cheese and put it back in the oven for 5-10 more minutes. Take it out the oven and top with fresh basil, arugula & a squeeze of lemon juice. 

SUPER GREEN PESTO 

• 1 cup activated nuts of your choice
• 1 bunch of basil 
• Juice of 1 lemon
• 1 clove of garlic, crushed
• pinch of sea salt
• 1/4 cup good quality olive oil
• 1 tablespoon Food Matters Superfood Greens 

METHOD

1. In a food processor, place your nuts and process them until they are roughly chopped, add basil, lemon juice, garlic, superfood greens & garlic. Pulse a few times until blended well. Slowly add the 1/4 cup of olive oil while food processor is running. 
2. Blend until creamy and pesto comes together, add a pinch of salt and pulse a few times.

We topped our with this tasty green pesto, fresh tomatoes and greens but you can use any of your favorite pizza toppings!!