- 450g cauliflower florets
- 75g almond flour or sesame flour (we used Sukrin)
- 60g parmesan or vegetarian alternative, finely grated
- 3 eggs, beaten
For the topping
- 1 small butternut squash (about 350g flesh), cut into 1cm cubes
- Cooking oil spray
- 180ml tomato passata or tomato pasta sauce
- 200g cherry tomatoes, halved
- 100g reduced-fat feta
- Fresh sage leaves (optional), to garnish
- Heat the oven to 200°C/fan 180°C/gas 6 and line 3 large baking trays with baking paper. Spread the butternut squash over one and spray with oil, then bake for 30 min or until just tender.
- Meanwhile, whiz the cauliflower florets in a food processor until they resemble couscous. Transfer to a mixing bowl, then add the flour, parmesan (or alternative) and eggs. Stir to make a thick paste.
- Divide the mixture into 4, then spoon them on to the prepared baking trays and spread out with a spatula to make 4 x 18cm circles (you should fit 2 pizza bases on each tray, but if your trays aren’t big enough you can make 2 larger bases instead). Bake for 15–20 min until golden brown and firm to touch.
- Spread each base with the passata or tomato pasta sauce, then top with the roasted squash and cherry tomatoes, and crumble over the feta. Return the pizzas to the oven for 5 min or until the feta is just browning, then serve garnished with sage, if you like.
Nutrition per serving
Read more on how we calculate nutrition.
326 28.6g 16g 7.4g 9.3g 10.9g 1.8g 391mg 15.9g 3.4mg