A slice of this healthy pizza is packed full of goodness - and perfect for lunch on-the-go!
We sneak some cauliflower (the flower!) into the pizza base and then use protein-rich ingredients like almonds, egg white and buckwheat – that’s the power part.
If you plan to cover your pizza with lots of protein in the form of meat, we recommend using more ground almonds rather than buckwheat flour for better food combining. Double the recipe to make two pizzas, then you can freeze one of the pizza bases or freeze a constructed pizza ready to pop in the oven later that week.
Stick the leftover egg yolk in a smoothie, bake it on top of your pizza or make a mayo or tartare sauce.
For the pizza base... (Makes one pizza)
140 g cauliflower (about ¼of a head without the stalk)
1 egg white, beaten
50 g ground almonds
40 g buckwheat flour
½tsp sea salt
½tsp black pepper
¼tsp bicarbonate of soda
For the tomato sauce... (Make this up in advance or use passata if you're in a rush)
3 garlic cloves, or diced
1 tbsp ghee
12 large tomatoes, roughly chopped
2 tsp dried oregano or 1 tbsp fresh oregano leaves
Sea salt and black pepper
1 fresh or dried chilli, finely sliced or chopped (optional)
Pick your own toppings!
1 Preheat the oven to fan 190°C/Gas mark 6. Line a baking tray with parchment paper and lightly grease with butter, ghee or coconut oil.
2 Make the tomato sauce: gently heat the ghee in a pan over a medium heat and fry the garlic for 1 minute, then add the chopped tomatoes, oregano, salt and pepper and a little chilli, if you like.
3 Cook the tomatoes down to a thick sauce over a medium heat, lid off,which will take about 15 minutes, then mash the tomatoes with your spatula or blend to a paste if you like things less rustic.
4 While the sauce is cooking, grate the cauliflower into rice-sized pieces using a hand grater or food processor.
5 Put all of the pizza base ingredients into a bowl and mix well with a spoon, or add to the food processor and blend, to form a sticky dough.
6 Spread the dough out with the back of the spoon on the prepared tray, shaping it into a 30 cm-diameter.
7 Bake in the oven for about 20 minutes, flipping it over after 15 minutes to cook the underside.
8 For a parma ham and rocket topping: spread the tomato sauce over the base of the pizza with the back of a spoon. If you’ve made the sauce in advance and it’s cold, rebake the tomato-topped pizza for 5 minutes before adding your toppings. Top with 4 slices of Parma ham torn into small pieces, 2 handfuls of rocket and some Parmesan shavings. Add chilli flakes, if you like.
For a tomato and mozzarella topping: pull apart 1 medium mozzarella ball into small pieces and arrange over the base of the pizza. Slice 2 handfuls of fresh tomatoes into 1 cm-thick slices (a mixture of colours looks good) and arrange over the pizza. Add chilli flakes, if desired. Bake for 10 –15 minutes until the mozzarella is melted and bubbling.
9 Serve the pizza with a big green salad.
Taken from The Art of Eating Well by Jasmine and Melissa Hemsley (Ebury Press, Hardback