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Roast Pumpkin, Spinach & Feta on Cauliflower Pizza Base
Roast Pumpkin, Spinach & Feta on Cauliflower Pizza Base
Recipe type: Dinner, Lunch
Cuisine: Italian, modern Australian
Prep time: 
Cook time: 
Total time: 
  • 1 cauliflower head
  • 2 eggs, whisked lightly
  • ¼ cup parmesan cheese
  • ? cup mozzarella
  • 1 garlic clove, crushed
  • handful of thyme sprigs, pick off & use leaves
  • ¼ jap pumpkin, chopped into cubes and roasted
  • ½ Spanish onion, thinly sliced
  • Handful of baby spinach
  • 200g Feta, cut into cubes
  • ½ cup Tasty or mozzarella cheese, grated
  • 1 small tin of tomato paste
  • salt and pepper, to taste
  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. Place onto a tea towel and squeeze out any moisture in the cauliflower.
  4. Mix together the cauliflower, eggs, parmesan cheese, mozzarella cheese, garlic and oregano.
  5. Spread onto pizza tray in circular flat shape about 1cm thick.
  6. Bake for 20 minutes.
  7. Whilst baking pizza base, roast your pumpkin cubes to soften before adding to the pizza.
  8. Top base with tomato paste, roasted pumpkins, Spanish onion, feta, and mozzarella, leaving aside the baby spinach for now.
  9. Bake for a further 10 minutes until cheese has melted and edges are crisp and golden brown.
  10. Top with fresh baby spinach leaves, and enjoy!
Nutrition Information
Serving size: 2
Recipe by Eat Pray Workout at