This delicious recipe from Two Kitchens uses a combination of cauliflower and zucchini with psyllium husks so it is gluten- and grain-free. This is a great recipe to make with the kids, as Raine tells us, “The mixture comes out a very vivid lime green – you can tell them it’s a Shrek pizza!”
For the tomato sauce:
- 1 onion, chopped
- 3 cloves garlic
- 1 tin organic tomatoes
- 3 – 4 dates, pips removed
- 1/2 tsp dried origanum
- 1/2 tsp Oryx Desert Salt
For the base:
- 330g cauliflower
- 330g zucchini (you could just use 660g cauliflower if you prefer)
- 2 eggs
- 1 tsp Oryx Desert Salt
- 30ml nutritional yeast
- 2 eggs
- 125ml psyllium husks
To make the sauce, sauté the onion in some olive oil until it starts to caramelise. Add the garlic and fry for a few more minutes. Add the tinned tomato, dates, and origanum. Simmer over a low heat for 30 – 40 minutes. Add the Oryx Desert Salt and blend until smooth. The key to a good tomato sauce is balancing the acidity of the tomato with sweetness. So if it doesn’t taste quite right, try adding another date.
For the base, steam the cauliflower and zucchini until tender. Blend with the eggs, salt and nutritional yeast until completely smooth. Then add the psyllium husks and blend to combine. The mixture will be quite thick and gloopy.
Line a large baking tray (about 30cm x 40cm) with baking paper and then spread the mixture out onto the paper, as thinly and evenly as you can. The easiest is to use the back of a metal spoon, as this sticks to the mixture, helping you to pull and stretch it into a thin base (plastic doesn’t work as well.)
Spread the tomato sauce over the base and then add your toppings. Here I’ve used a combination of organic cheddar and pecorino, but you could use nut cheese if you wanted to make it dairy-free. I topped it with olives, sun-dried tomatoes and chilli, and added fresh basil after it came out the oven.
Bake at 200 C for 30 – 40 minutes. The base will puff up while baking, but will shrink down again once removed from the oven.