Iris Windsor
Cauliflower Pizza with Zucchini Pesto
Updated: Jan 7, 2020
This is such a healthy meal and I can really recommend it.....the flavours are amazing!!!
Burrata is a little hard to find unless you have a very good deli in your area. However, some soft Persian Feta available from the supermarket will definitely do the job. I love the cauliflower base and once you have made it once, you will use it over and over again.
give it a try with a fresh tossed salad.

Cauliflower Pizza with Zucchini Pesto
Ingredients
Cauliflower Base
600gms cauliflower florettes
2 cloves garlic
1 tablesp fresh parsley
1 tablesp fresh basil leaves
2eggs beaten
30gms grated parmesan
Sea salt and freshly ground pepper
Topping
1 bunch asparagus, trimmed and stems cut on an angle
500gms mixed heirloom tomatoes (or any small tomatoes)
4 marinated artichokes, halved lengthwise and drained (from a jar is perfect)
1 med red onion thinly sliced into rings
2 tablesp olive oil
2 tablesp lemon juice
1 burrata to serve (see note)
Zucchini Pesto
1 zucchini
40gms almonds (1/4 cup)
2 cloves garlic
½ cup basil leaves (firmly pressed into ½ cup)
Zest of 1 lemon (about 2 teasp)
2 tablesp lemon juice
20gms finely grated parmesan (1/4 cup)
60mls olive oil (1/4 cup)
Sea salt and freshly ground pepper
Extra basil leaves to serve
Method
1. Preheat oven to 220C
2. Line 2 large trays with baking paper (or silicon sheets if you have them)
3. Spray one sheet liberally with oil (for cauliflower base)
4. Place cauliflower, parsley and basil in bowl of food processor
5. Pulse till chopped…about the size of grains of rice
6. Transfer to large bowl with whisked eggs and grated parmesan
7. Season and stir till well combined
8. Pour onto prepared tray to form a rectangle 5 mm thick
9. Bake 30 mins or till cooked through and golden
10. Place asparagus, tomato, artichoke, onion, lemon juiceand oil in a bowl
11. Season and toss till vegetables are well coated
12. Spread mixture evenly over prepared tray
13. Bake 20 mins or till tomatoes begin to split and are tuning golden
14. While base and topping are cooking, make zucchini pesto
15. Combine all ingredients in food processor and process till smooth
16. Add 1 tablesp water to loosen mixture if it is too thick. Season to taste
To Serve
Spread desired amount of pesto evenly over cauliflower base
Top with hot vegetable mixture (no liquid) and fresh basil leaves
Place burrata in the middle and make a small incision so that the inside oozes out (Can use Persian feta)
Slice and enjoy
Photograph and inspiration for this recipe came from Magdalena Roze's recipe book "Happy and Whole"