Cauliflower pizza bases

Serves 4

Difficulty level: Medium

Time: 35-40 minutes

Suggestion: These are best made in advance of your pizza night for convenience and can be frozen for up to 3 months.

4 cups cauliflower, steamed

1 cup almond meal

4 eggs (free range if possible)

1/3 cup avocado oil or coconut oil

Salt & pepper

Any herbs or spices of your choice such as basil, oregano, garlic, rosemary, thyme, chilli (be creative!)

Your oven should be preheated to 180 degrees.
Put steamed cauliflower in a food processor and blend just a little until it looks like grains of rice. You can also do this by a hand masher in a large bowl.
Add the remaining ingredients and mix to combine to a sort-of smooth batter.
On a flat tray or pizza tray, line with parchment paper (an unbleached, chlorine-free one if possible)
Use ¼ of the mixture and place on the parchment paper and shape using a sweeping motion outwards , using a spatula, into pizza base circle shapes. You want the bases to be about 0.5-1cm thickness. Repeat this for the remaining 3 portions.
Cook the base for approx. 15 mins on one side (or until slightly golden), then using a second square of parchment paper, flip the bases over onto the second piece, remove the old piece from the bottom gently (this step is not essential but I do find it keeps the bases together better compared to only cooking on one side).
Cook the other side for an additional 10 minutes or until only slightly golden.
Remove from the oven and your bases are ready to load up.

This recipe has been adapted from The 20/20 Diet Cookbook by Nutritionist, Lola Berry – great book!