The better way to pizza – brought to you by Fiona Tuck

Melbourne will be buzzing as the warm days approach. We know how important it is for you and us to get that bikini body back. Try this delicious cauliflower pizza recipe design by Fiona Tuck that will assist with weight management, digestive issue, liver health and blood sugar imbalance. Enjoy the Melbourne spring while you bake away in the kitchen!

Prep time: 20mins, cook time: 30min.
Serves: 2.

Base Ingredients:
1 cauliflower, stems removed, chopped
1 egg, beaten
½ small brown onion, finely chopped
3 tbs almond meal
1 tsp dried mixed herbs 1 tsp olive oil

Topping Ingredients:
2 tbs tomato paste
1 zucchini, finely sliced lengthways into ribbons
½ capsicum, deseeded, cut into very thin slices
1 tbs pitted and sliced black olives 4 tbs crumbled feta 

Step 1
Preheat the oven to 200°C. Line a large baking tray with baking paper.

Step 2
Steam the cauliflower until just tender, then place in a blender and blend until it resembles crumbs. Place the cauliflower in a clean tea towel or piece of muslin and squeeze out any excess liquid (this will prevent the pizza base from going soggy).

Step 3
Place the cauliflower in a bowl and mix in the egg, onion, almond meal, dried herbs and olive oil. Season with salt and pepper.

Step 4
Place the cauliflower dough in the centre of prepared tray. Place a second sheet of baking paper on top and use your palms to flatten into a thin circle.

Step 5
Bake for 20 minutes or until the base is firm and crispy.

Step 6
Remove from the oven and top with the tomato paste, zucchini, capsicum, olives and feta. Return the pizza to the oven for a further 10 minutes.

Step 7
Remove from the oven and serve.

We also got a chance to get to know Fiona Tuck a little bit more. Read our interview with Fiona here.

This entry was posted in: Eat