Cauliflower crust pizza with mushrooms and feta
|400 g||cauliflower — rice|
|4 Tbs||mozzarella cheese — grated|
|2||eggs — large, whites only and lightly beaten|
|salt and freshly ground black pepper — to taste|
|3 Tbs||passata — or tomato purée|
|3-4||button mushrooms — sliced|
|2 Tbs||feta cheese — or ricotta cheese|
|1 sprig||fresh oregano|
Place the cauliflower rice in a heatproof dish and microwave, covered, on high for 5 minutes. Set aside to cool.
Stir the grated mozzarella and egg whites into the cooled cauliflower rice. Season to taste and place in the fridge until chilled.
Place the cooled cauliflower rice mix on a baking tray lined with baking paper and shape into a 20–25 cm diameter pizza crust.
Bake in a preheated oven at 230°C (210°C for a fan-assisted oven) for 12–15 minutes, until light golden.
Spread a layer of passata over the warm pizza base. Top with the mushrooms and feta and sprinkle with origanum. Return to the oven and bake for a further 5 minutes, until cooked.
You can buy ready-made cauliflower rice if you don’t want to prepare your own.
Instead of passata or tomato purÉe, you could use a tomato-based pasta sauce.
This is an extract from Delicious, modern, healthy recipes for Diabetes by Leanne Katzenellenbogen, by Struik Lifestyle.
Images: Denver Hendricks © Penguin Random House South Africa.