Cauliflower Pizza

I'm often asked which food I miss most from before I changed my eating habits. The truth is, there's nothing that I really miss whether it be because my tastes have changed or simply the fact that there's a healthy alternative to practically everything! Admittedly, it took me some time to realise this and previously, my answer was always unquestionably pizza. Not only is pizza delicious but I also missed the social element of sharing a pizza on a casual night with friends.
With this in mind, it was only a matter of time before I shared a pizza recipe with you and it seemed only fitting to today, which is National Pizza Day! I really hope that you'll try this healthy twist on the classic pizza, which packs in the fruit and vegetable portions whilst still capturing those Italian flavours and has the added bonus that it won't leave you feeling bloated or lethargic. Remember to take your time squeezing out the excess water from the cauliflower to avoid a soggy base!

Three great health benefits: supports the body's detoxification process, boosts immunity, good source of fibre

Makes 1 pizza
Enjoy immediately

Ingredients:
2 tbsp chia seeds
1 cauliflower, leaves and stalk removed and chopped into florets (mine weighed 325g)
2 tsp dried Italian herbs or oregano
Pinch sea salt
1/3 cup coconut flour
2 tbsp olive oil
4 tbsp tomato puree

Topping suggestion:
3-4 fresh basil leaves, shredded
50g mushrooms, sliced
50g sundried tomatoes, chopped
Optional: black pepper, extra virgin olive oil and a handful of rocket

Method:
1) Mix the chia seeds with 8 tbsp water and set aside for half an hour, to form a gel.
2) Preheat oven to 180 degrees C.
3) Place the cauliflower into a food processor and whizz until it resembles breadcrumbs. Use a clean nut milk bag or muslin cloth to squeeze out the excess water from the cauliflower. Discard the water and return the cauliflower to the food processor.
4) Add the chia seeds, herbs, salt and coconut flour to the food processor and whizz together.
5) Grease a large baking tray with the olive oil.
6) Tip the dough, in a ball, onto the baking tray and press or roll out into a circle of your desired thickness. Bake for 20 minutes.
7) After 20 minutes, remove from the oven and top with the tomato puree, ensuring that it is evenly spread over the base. Add the basil, mushrooms and sundried tomatoes and return to the oven to cook for a further 5-10 minutes.
8) If desired, grind a little black pepper, drizzle with a little extra virgin olive oil and top with a handful of rocket before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats