2 Tbsp pasatta, bocconcini, fresh basil and whatever other toppings you desire (red onion, mushroom, capsicum, cherry tomatoes and pine nuts are great!)
Wash cauliflower, and chop into small florets. Steam for 5-10mins, or until cooked through. Leave to cool. Then blitz in a food processor or blender until the cauliflower resembles a rice or breadcrumb consistency. Pour into a muslin cloth bag and squeeze to remove excess liquid from the cauliflower. This will ensure the base is not too moist. Then combine cauliflower with almond meal, herbs, egg, and psyllium husk, and mix until well combined. Divide mixture into two, and spread each onto a lined baking tray – in a circular shape about 0.5cm thick. Cook for 35-40mins in a fan forced oven at 180 degrees celsius. Spread pasatta and add chosen toppings, and bake for a further 10mins. Enjoy!
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