Prawn, asparagus and cherry tomato pizza with cauliflower crust
Reviewed by our expert panel(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.
Nutrition Info (per serve)
-
Calories 340cal
-
Kilojoules 1430kJ
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Protein 32g
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Total fat 12g
-
–Saturated fat 4g
-
Carbohydrates 20g
-
–Sugars 14g
-
Dietary fibre 9g
-
Sodium 490mg
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Calcium 320mg
-
Iron 4.5mg
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