Trust us this really works! Switch your usual bread dough base for a cheesy cauliflower and almond crust instead. We love this meat feast pizza with cauliflower crust…



What you need:
For the base:
1x 600g cauliflower
1 garlic clove, crushed
90g ground almonds
1 egg, lightly beaten
2tsp olive oil
45g finely grated Parmesan

For the topping:
2tbsp olive oil
2 small red onions, halved, sliced
250g rump steak, fat removed
1/2tsp steak seasoning (Barts)
227g can chopped tomatoes
1 garlic clove, crushed
1 red romano pepper, deseeded and sliced
45g packet goats cheese, sliced into 8
8 nocellara olives

What you need to do:

  • Heat the oven to Gas Mark 8, 230C. Cut the cauliflower into florets. Reserve green leaves. Blitz in a processor with the garlic until it looks like crumbs.
  • Add 1/2tsp salt, the almonds, egg, 1tsp olive oil and Parmesan and blend together until just combined.
  • Line a 30cm round tray with baking parchment. Using a palette knife, spread the cauliflower mixture onto the tray. Brush with 1tsp oil. Bake for 20 mins until golden. Line another tray with baking parchment and upturn the pizza base onto this. Cook for 10 mins until pale golden and firm.
  • Heat 1 tbsp oil in a pan and gently fry the onions for 10 mins, to soften. Sprinkle the steak seasoning over the steak, remove onions from pan, increase heat and add steak and flash fry for 3 mins, turning as needed to sear.
  • Meanwhile, drain the tomatoes. Spread a thin layer over the pizza base with 1tbsp of the juice. Sprinkle with the garlic,onions and peppers.
  • Slice steak into strips and arrange over the top with the goats cheese, olives and green cauliflower leaves. Brush over remaining 1tbsp olive oil and bake for 5 mins until warmed through.
  • Bake for 10 mins, until the cheese is melted. Cut into wedges to serve.

Per serving:
Protein per serving: 33g
Fat per serving: 32g
Saturated fat per serving: 8g
Carbohydrate per serving: 16g
Calories per serving: 500