Guilt-Free Cauliflower Pizza
  • 5oz (140g) free-range bacon
  • 1 onions, finely sliced
  • 2 tablespoons olive oil
  • ¼ cup basil pesto
  • ½ cup grated mozzarella
  • 1oz (30g) feta, crumbled
  • a few sprigs of thyme and chopped parsley or micro herbs
For the base
  • ½ cup almond meal
  • 12.5oz (350g) cauliflower florets
  • 2 free-range eggs, lightly beaten
  • ⅓ cup grated Parmesan
  • salt and pepper
  1. Turn grill on in oven. Line a tray with parchment paper and put bacon on. Place under grill and cook till crispy. Set aside. Cut into pieces.
  2. While bacon is cooking add oil to fry pan and cook onions over a medium heat until caramelized. Set aside.
  3. Place the cauliflower florets into food processor and blitz for about 15secs or until it becomes like small crumbs. Place into bowl a large mixing bowl along with the almond meal. Add eggs, Parmesan and salt and pepper and mix till combined.
  4. Preheat oven to 390 (200C). Line a baking tray with parchment paper and divide mixture into two and shape into two 8” (20cm) square pizza bases. Place into oven for 15-20 minutes or until golden on top.
  5. Spread the basil pesto over the bases and top with the free-range bacon, onion, feta and mozzarella. Cook for a further 5-10 minutes or until cheese melted. Finish off by sprinkling thyme and parsley or micro herbs on top before serving.
Recipe by Almond to Zest at