Cauliflower Pizza with Roast Vegetables and Pesto Recipe
How to make Cauliflower Pizza with Roast Vegetables and Pesto
Method
- Preheat oven to 180°C (or 160°C fan-forced). On a large piece of baking paper, draw a heart that measures approximately 24cm x 24cm. Place this onto a flat baking tray.
- Using a heart cutter or small knife, cut the sweet potato and capsicum slices into small heart shapes.
- Using a box grater or food processor with a grater attachment, grate the cauliflower florets into rice-sized pieces.
- Microwave for 4 minutes or until the cauliflower is soft and cooked through. Allow to cool, then wring out excess liquid by placing into a tea towel and squeezing dry.
- Transfer the cauliflower to a mixing bowl and add the remaining base ingredients.
Stir until combined. - Transfer the mixture into the middle of the heart and, using damp hands, gently flatten the mixture to create a neat heart. Can be trimmed, to neaten, once cooked.
- Bake for 15 minutes.
- Remove from the oven and cover the base with the pesto, creating a tidy border. Slice or tear the bocconcini balls into small pieces and scatter them over the pesto. Place the vegetable hearts on top and sprinkle lightly with more Italian herbs.
- Bake for 10-15 minutes or until cheese is nicely melted.
Tip: If making multiple pizzas, you can use a thick piece of cardboard to draw the heart. Cut it out to create a reusable template that can simply be traced onto baking paper.
Optional: Try replacing bocconcini with grated mozzarella or crumbled feta cheese.