For the Pizza Crust
1 large OR 2 small head cauliflower, "riced" (approximately 750 g)
1½ flax eggs (made from 1½ Tbsp. flaxseed mixed with 4 Tbsp. water)
¼ Tsp. sea salt
1 Tsp. dried oregano
1 Tsp. dried basil
3 cloves garlic, minced
1 heaped Tbsp. corn-starch
1 Tbsp. cornmeal or gluten-free flour (to discourage the dough from sticking to the parchment)
finely sliced courgette
fresh asparagus sprees
Preheat oven to 190ËC / 375ËF.
Use a box grater to grate the cauliflower into “rice” and set aside while you bring a large pan of water to the boil. Once boiling, add the riced cauliflower and cook for 5 minutes to soften. Drain through a fine mesh strainer and let cool 5 minutes.
Transfer the cauliflower rice to a clean tea towel and ring out as much of the excess liquid as possible. This will ensure a crisp base.
In a large mixing bowl, prepare the flax egg and let rest 5 minutes before adding the cauliflower rice, sea salt, oregano, basil, garlic, and corn-starch.
Stir well with a mixing spoon to thoroughly combine. As you do this a loose “dough” should form. Taste and season to flavour.
Line a baking sheet or pizza stone/pan with parchment paper. Sprinkle with a little cornmeal or gluten-free flour to help prevent the pizza from sticking when slicing.
Using your hands carefully spread the dough into a circle and keep the crust slightly less than a 1/2-inch thick with a slightly thicker rim at the edge.
Bake crust for 45 minutes. Then remove from oven and carefully flip the crust. Do so by first loosening the crust from the bottom layer of parchment with a spatula and then laying another sheet of parchment paper on top of the crust. Then grab both sheets of parchment and gently flip. Arrange the crust back on the baking pan.
Return to the oven and bake for an additional 10-12 minutes more or until the edges appear golden brown and the centre feels mostly firm to the touch.
Remove from oven and spoon on the tomato sauce, using the back of a spoon or ladle, rub the sauce gently and evenly over the base almost to the edge. Top with half of the basil leaves, slices of courgette and asparagus (cooked or fresh). Bake for a further 10 or so minutes or until toppings are tender.
Once cooked, garnish with the remaining bails, mint leaves, pea shoots and a drizzle of pesto.