There must be millions of recipes for quick and easy meals online and in the dozens of cookbooks and food magazines, but the midweek dinner is still a massive pain point for most people. Even those of us who love to cook often struggle with organising meal prep or grocery shopping in advance – this requires a level of logistical prowess I just don’t seem to have. Most days require a dash to the supermarket for last minute dinner ingredients.
Sometimes it is just easier to order takeaway, but when trying to keep things healthy or on budget, cooking at home is definitely the better option on both counts. I also take cooking dinner as an opportunity to wind down from my day and a chance to chat to my housemate as we both chop vegetables or stir something on the stove.
I love to make healthier versions of classic takeout dishes, which are perfect for when you want a treat to satisfy your craving but also the satisfaction of having made it yourself and knowing that it’s way healthier than the greasy version from your local down the street.
I appreciate the freedom to adapt the recipe however you like, and modify them for specific dietary requirements, or just whatever ingredients you have in the fridge. I’ve perfected burrito bowls, burgers and green curry, but I’m still tweaking my beef rendang.
Today’s recipe is a healthy option for pizza that uses cauliflower and almond meal in the base instead of the usual white flour and yeast. It’s low carb and doesn’t need any rising time or kneading! I was really surprised how quickly it came together in the food processor.
You can use any of your favourite toppings, but I have made a version with rosemary roasted pumpkin, prosciutto and mozzarella which was absolutely delicious. I absolutely loved how they came out and I see this being added to my list of favourites.
The texture wasn’t exactly the same as a normal pizza, but it didn’t have a noticeable taste of cauliflower. The one thing I would do differently next time is use a pizza stone to bake the bases to see if it could make them more crispy.
I think they would also freeze well, so you have an extra base ready to go the next time you get home from work hungry and want a quick and easy dinner!
Cauliflower Pizza with Roasted Pumpkin and Prosciutto
Low Carb, Gluten Free Cauliflower Pizza Crust topped with delicious Roasted Pumpkin and Prosciutto. Can easily be made vegetarian too!
- 1/2 butternut pumpkin squash, cut into 1cm cubes
- Rosemary sprigs
- Olive oil
- Salt and pepper
- Parmesan cheese
- Fresh bocconcini balls
- Basil leaves
Cauliflower Base (makes 2)
- 600 g cauliflower florets, roughly chopped
- 90 g almond meal
- 50 g grated parmesan
- 3 eggs, lightly beaten
- Salt and pepper to taste
Preheat the oven to 200°C (400°F) and line a baking tray with non-stick baking paper. Toss the pumpkin cubes with rosemary, olive oil, salt and pepper and bake for about 30 minutes until soft and cooked through.
To make the cauliflower pizza bases, line some pizza trays or pizza stones with non-stick baking paper. Blitz the cauliflower in a food processor, in batches if necessary until it has a fine texture like bread crumbs. Transfer to a large bowl and stir the almond meal, parmesan, eggs, salt and pepper together until a soft dough forms. Press into rounds on the prepared trays and bake for about 30 minutes until golden and crisp.
To make the pizza, grate parmesan over the warm pizza base, and scatter with the roasted pumpkin. Return to the oven for about 8-10 minutes until the cheese is melted and pumpkin is crispy. To serve, top with torn bocconcini balls, prosciutto, basil leaves, and a little more salt and pepper. Cut into slices and serve immediately.