Prawn, asparagus and cherry tomato pizza with cauliflower crust

Serves: 4 (makes 2 x 22cm pizzas)
Time to make: 55 mins
( Hands-on time: 30 mins )

Total cost: $ 30.80 / $ 7.70 per serve

(at time of publication)

Ingredients

Pizza base
1 large head (about 1kg) cauliflower, trimmed, cut in florets
2 eggs, lightly beaten
1 teaspoon dried oregano
⅓ cup finely grated fresh parmesan cheese
oil spray
Pizza topping
¼ cup no-added-salt tomato paste
2 cups sliced mushrooms
250g punnet cherry tomatoes, halved
250g prawns, tails removed
1 bunch asparagus, trimmed, halved
1 tablespoon chopped fresh mint, plus extra, to garnish
1 teaspoon lemon zest
⅓ cup finely grated fresh parmesan cheese
Salad
3 cups mixed salad greens
2 tablespoons balsamic vinegar
1 tablespoon olive oil

Instructions

1 To make base, place cauliflower florets in a food processor or blender in 2-3 batches. Blend until finely chopped but retaining some texture.

2 Transfer cauliflower to a microwave-safe bowl and cover. Microwave on high for 8 minutes or until just tender. Drain well and leave to cool completely.

3 Preheat oven to 200°C and line 2 large pizza trays with baking paper. Place all pizza base ingredients except oil spray in a large bowl. Mix until well combined.

4 Press cauliflower mixture on trays into 2 x 22cm circles, each about 3-4mm thick. Spray with oil. Cook for 15 minutes or until edges turn golden. Remove from oven and allow to cool a little.

5 Spread cauliflower bases with an even layer of tomato paste then top with mushrooms, half of the tomatoes, prawns and asparagus. Scatter with mint, lemon zest and parmesan.

6 Place pizzas in oven and cook for 10 minutes or until cheese is bubbling and golden.

7 Combine remaining tomatoes with salad greens and combined balsamic and oil dressing. Season with freshly ground black pepper.

8 Garnish pizza with extra mint. Slice then serve with salad.