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Salmon and cauliflower pizza
23rd Jul, 2019

Ingredients

  • FOR THE BASE
  • 6 florets of cauliflower
  • 2 eggs
  • 120g gram flour
  • 1 tsp Italian dried herbs
  • Pinch of grated nutmeg
  • Pinch of salt and black pepper
  • FOR THE TOMATO SAUCE
  • 250g cherry tomatoes
  • 1 tsp Italian dried herbs
  • 1 tbsp olive oil
  • 1 tbsp rice vinegar
  • TOPPINGS
  • 1tbsp nutritional yeast
  • 1 salmon fillet
  • ½ red onion
  • 30g walnuts
  • Handful of rocket

Equipment required:

  • Food processor

  1. Preheat the oven to 190°C and line a baking tray.
  2. Put the tomatoes, olive oil and rice wine vinegar in a pan and simmer on a low heat for 20 minutes until the tomatoes are completely soft.
  3. While the tomatoes are simmering, make the cauliflower base. Place the cauliflower florets in a food processor and blitz to the consistency of rice. Tip into a bowl and add the gram flour and eggs. The mixture should hold together so if you need to add more gram flour do so one spoonful at a time.
  4. Once the texture is right add the mixed herbs, nutmeg, salt and pepper. Mix well.
  5. Tip the mixture onto the baking tray and spread evenly to around ½ cm thick. Drizzle with olive oil and place in the oven for 20 minutes until golden.
  6. Roughly chop the onion and place on a separate baking tray with the salmon. Roast in the oven for 15 minutes.
  7. Once the cauliflower base is golden, remove from the oven along with the salmon and onion. Cover the cauliflower pizza with the nutritional yeast and tomato sauce, then top with flaked salmon, onions and roughly chopped walnuts. Cook in the oven for a further 5 minutes.
  8. Remove from oven, drizzle with olive oil, top with the rocket and serve.

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