Chicken, Pumpkin and Beetroot on Cauliflower Pizza Base
Author: 
Recipe type: Dinner
Cuisine: Italian/Australian
Prep time: 
Cook time: 
Total time: 
 
Healthy Cauliflower Pizza topped with chicken, pumpkin and beetroot.
Ingredients
  • 1 cauliflower head
  • 2 eggs, whisked lightly
  • ¼ cup parmesan cheese
  • ⅓ cup mozzarella
  • 1 garlic clove, crushed
  • handful of thyme sprigs, pick off & use leaves
  • ¼ jap pumpkin, chopped and cooked
  • 4 baby beetroot, chopped and cooked
  • 2 chicken schnitzel pieces, cooked and sliced into strips
  • 2 rashers of bacon, fat cut off, diced and cooked
  • 1 handful of spinach leaves
  • ½ cup Tasty or mozzarella cheese, grated
  • 1 small tin of tomato paste
  • salt and pepper, to taste
Instructions
  1. Line a pizza tray with baking paper and preheat the oven to 200C.
  2. Break the cauliflower into florets and pulse in a food processor until fine.
  3. Put in microwave bowl with lid or cling wrap and cook for 4 minutes, or until softened.
  4. Place onto a tea towel and squeeze out any moisture in the cauliflower.
  5. Mix together the cauliflower, eggs, parmesan cheese, mozzarella cheese, garlic and oregano.
  6. Spread onto pizza tray in circular flat shape about 1cm thick.
  7. Bake for 20 minutes.
  8. Top with remaining ingredients (grated cheese last).
  9. Bake for a further 10 minutes until cheese has melted and edges are crisp and golden brown.
Nutrition Information
Serving size: 2
Recipe by Eat Pray Workout at https://eatprayworkout.com/chicken-pumpkin-and-beetroot-on-cauliflower-pizza-base/