Cauliflower Pizza with Sweet Potato and Pesto

Next time you’re thinking of grabbing pizza for dinner, whip up this healthier and tasty cauliflower pizza instead. Cauliflower is an excellent source of Vitamin C, and also rich in vitamin K, choline, folate and other essential pregnancy nutrients. Add your favourite combo of toppings to create a healthier, more nourishing meal — one that will better support your pregnancy and your baby’s growth and development.

| Serves 4-6 |

Ingredients

Cauliflower Rice

1 head of cauliflower, florets and stalks roughly chopped

2 tbsp coconut oil

Sea salt

Base

800g (4 cups) Cauliflower Rice

100g (1 cup) almond meal, plus extra if needed

2 tbs arrowroot or tapioca flour

2 eggs, beaten

2 tsp dried oregano

1 tsp sea salt

1 tbsp extra virgin olive oil

Toppings

Shavings of orange sweet potato

Pesto

Rocket leaves

Method

To make the cauliflower rice, place the chopped cauliflower in a food processor and pulse into tiny rice-like pieces. This usually takes six to eight pulses.

Then, melt the coconut oil in a frying pan over medium heat, add the cauliflower rice and sauté for 4-6 minutes, or until softened. Season with salt to taste. Leave to cool.

Meanwhile, preheat oven to 180°C and line two large baking trays with baking paper.

Once it's cool enough to touch, pile it up in the centre of a dry tea towel, gather the ends together, twist and firmly squeeze out any excess water.

Add the cauliflower rice to a large bowl together with the almond meal, arrowroot or tapioca flour, egg, oregano and salt and stir well to combine. The mixture should be dough-like in consistency – if it’s looking a little crumbly, simply add more almond meal until it holds together.

Using a spoon, dollop your ‘dough’ onto the prepared baking trays and spread out into three 12-15 cm rounds, about 5mm thick. Top with shavings of sweet potato and bake for about 30-40 minutes or until lightly golden.

Remove from the oven and top with dollops of pesto and a handful of rocket leaves. Drizzle with olive oil and serve.

*This recipe is courtesy of Luke Hines. Luke is the host of The House of Wellness, nutrition coach, and author of six best selling ‘clean living’ cook books.