This paleo pizza is loaded with vegetables, and the base is made from cauliflower and celeriac making it lighter than traditional ingredients. The veggie base makes the whole taste a lot more flavoursome and nutty with a scrumptious sundried tomato paste! Low carb, grain-free and packed with goodness. This pizza is positively good and an enjoyable way to eat lots of vegetables!
Note: This recipe makes 1 large grain-free pizza using a round 30cm round pizza tray.
Equipment
- Oven
- High Spped Food Processor
- Bowl
- Microwave
- Muslin Cloth
- Cup
- Fork
- Greaseproof Paper
- Pizza Tray
- Spatula
- Knife
- Chopping Board
- Baking Tray
- Oil Brush
- Optional: Mandoline
- Vegetable Peeler
Ingredients
For the base
- 1 Cauliflower (650g of Florets)
- 1/2 a Celeriac (340g Peeled)
- 3 Medium Eggs
- 6g Fresh Parsley (Stalks Removed, Chopped)
- 1 Tbsp Oregano
- Pinch of Salt
- Pinch of Cracked Black Pepper
For the topping
- 1/2 of a Butternut Squash (400g)
- 2 Romero Red Peppers (150g)
- 1 Small Aubergine (230g)
- 2 Courgettes (440g)
- 140g Sundried Tomatoes in Olive Oil
- 2 Garlic Cloves (Finely Diced)
- 1/2 Red Onion (Thinly Sliced)
- 3g Fresh Chives & Coriander (Finely Chopped)
Optional to serve
- 40g Cashew Cheese
- Sprinkle of Chilli Flakes
- Drizzle of Extra Virgin Olive Oil
Method
- BASE
- Preheat the oven to 200C (fan assisted).
- Peel the celeriac and remove the leaves and stalk from the cauliflower. Chop into chunks and blitz in a high speed food processor until the vegetables resemble a size consistency. You may need to do this in two batches.
- Place into a bowl and heat in the microwave for 6 minutes until soft. Alternatively you can steam for about 8 minutes. Allow to cool.
- Transfer to a muslin cloth and squeeze out the excess water. (Please don’t skip this step as this holds the base together and makes it light and fluffy.)
- Ground the almonds using a food processor or blender. (unless purchased already ground)
- Place the celeriac and cauliflower back in a bowl and add the ground almonds, oregano, chopped fresh parsley, salt and pepper. Stir.
- Crack open the eggs into a cup and whisk with a fork. Pour into the base and mix well until combined.
- Cut a sheet of greaseproof paper into a circle about 1cm larger that the circumference of your pizza tray.
- Pour the mix onto the greaseproof lined pizza pan and spread evenly to the corners, smooth using a spatula.
- Pre-bake in the oven for 20 minutes. Once the time is up, remove from the oven and allow to cool slightly. You can even make this the day before and keep in the fridge, top the next day and reheat.
- TOPPING
- Whilst the base is cooking prepare the topping. Cut the butternut squash in half lengthways. Peel, remove the seeds and slice into thin slices about 3mm thick. Remove the stalk and seeds from the peppers and chop into 2cm slices.
- Place both on a baking tray and brush with 1 tablespoon of olive oil. Roast in the oven for 6 minutes.
- Finely slice the aubergine (3mm thick.) I use a mandoline for this. Brush with 2 – 3 tablespoons of olive oil.
- Place on a sheet of greaseproof paper and roast in the oven for 6 minutes, turning once to ensure they don’t burn.
- Whilst these are cooking, using a vegetable peeler, slice the courgettes into thin ribbons.
- TOMATO PASTE
- Simply place half a jar of sun dried tomatoes (250g plus all the oil from the jar) in a high speed food processor and blitz until smooth.
- NOW TO PUT THE PIZZA TOGETHER...
- Get the base at the ready, cover it with 3 tbsp of the sundried tomato paste (keep the rest in a sealed jam jar in the fridge for up to 5 days). Spread the paste over the base using spatula or butter knife.
- Cover with garlic and herbs (all pre-chopped).
- Decorate with the aubergines, peppers and squash and top with the courgette ribbons.
- Roast the topped pizza in the oven for a further 8-10 minutes until the courgettes soften and crisp.
- TO SERVE
- Top with cashew cheese, the rest of the chopped herbs, chilli flakes, pepper, salt & olive oil.
- Share, eat & enjoy!
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