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Serves 2-4 (makes 1 large or 2 small)
500g cauliflower (about 1 medium)
50g parmesan cheese, grated
75g ground almonds
salt and pepper
½ tsp dried oregano
3 Tbsp tomato pizza sauce
2 Tbsp oil
200g broccoli florets, blanched briefly
1 small red onion, sliced thinly
2 cloves garlic, sliced thinly
200g spinach leaves
20g parmesan cheese, shaved or grated finely
pinch chilli flakes
extra virgin olive oil (for drizzling)
Preheat oven to 200degC.
Remove the stalk from the cauliflower and discard, and cut into chunks. Do the same with the broccoli, remembering to keep half for the topping. Blitz the cauliflower and broccoli in stages so it resembles rice. Transfer to a bowl, cover with cling film and microwave on high for 5-6 minutes until softened. Drain and tip on to a clean cloth and squeeze tightly to remove any excess moisture. Tip into a bowl as this is the base to your pizza. Add the ground almonds, oregano, seasoning and eggs. Mix well to form a dough.
Line a baking tray with greaseproof paper and grease lightly with oil.
Mould the cauliflower mixture so it forms a large round (30cm) or 2 small rounds if desired. Bake for 15-20 minutes or until golden.
While the base is cooking, prepare the topping. Remember that you can put your favourite topping on but I love the deep green colours of the season.
Heat a frypan to medium and add 2 tablespoon of oil. Add the sliced onion and garlic and cook until the onion has softened (3-5 minutes). Add the broccoli and cook for a further 3 minutes. Add the spinach and chilli. Season well with salt and pepper and remove from the heat.
When the base is ready, carefully spread with tomato sauce and sprinkle over the greens. Finish with cheese and bake for 15 minutes or until the cheese has melted and the pizza looks golden and delicious.
Finish with a little more freshly shaved parmesan and a drizzle of extra virgin olive oil.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.