Cauliflower Pizza With Sunflower Seed ‘Ricotta’

Name: Cauliflower Pizza With Sunflower Seed ‘Ricotta’
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups cauliflower, cleaned lightly steamed, blitzed then drained in a nut milk bag; 1/2 cup organic chickpeas; 1 teaspoon chia seeds; 1 teaspoon ground flax seeds (Mixed with the chia seeds and 3 TBS warm water, left aside to swell); 1/2 cup almond meal; 2 tablespoons organic cold pressed olive oil; 1/2 teaspoon bicarbonate of soda; 1/2 teaspoon salt; organic green olives; red bell pepper; fresh chives; baby spinach and kale leaf; spring onion; tomato paste; pasta sauce; avocado; 1 cup sunflower seeds (Soaked in water overnight or at least 2 hours); 3 tablespoons nutritional yeast; 1/2 teaspoon apple cider vinegar (Organic, with the 'mother'); 1/2 teaspoon fresh lemon juice; 1 tablespoon chopped fresh chives; 1 pinch salt and pepper

Servings: persons

2 1/2 cups cauliflower, cleaned lightly steamed, blitzed then drained in a nut milk bag
1/2 cup organic chickpeas
1 teaspoon chia seeds
1 teaspoon ground flax seeds (Mixed with the chia seeds and 3 TBS warm water, left aside to swell)
1/2 cup almond meal
2 tablespoons organic cold pressed olive oil
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
organic green olives
red bell pepper
fresh chives
baby spinach and kale leaf
spring onion
tomato paste
pasta sauce
avocado
1 cup sunflower seeds (Soaked in water overnight or at least 2 hours)
3 tablespoons nutritional yeast
1/2 teaspoon apple cider vinegar (Organic, with the 'mother')
1/2 teaspoon fresh lemon juice
1 tablespoon chopped fresh chives
1 pinch salt and pepper

1
Pre-heat the oven to 200C.
2
CAULIFLOWER PIZZA BASE.
3
Drain and rinse the chickpeas and blitz in a food processor - place into a large mixing bowl.
4
Clean and rinse the cauliflower - and lightly steam for about 3-5 minutes Don't over steam or the base will turn soggy.
5
While the cauliflower is steaming, in a small bowl add the flax, chia seeds and water. Leave aside to swell.
6
Once the cauliflower has steamed, remove and spin in a salad spinner to remove any excess moisture.
7
Blitz in a food processor until fine. Place into a nut milk bag or muslin cloth and squeeze out any liquid. You want the cauliflower to be as dry as possible.
8
Add the flax/chia egg, cauliflower and remaining base ingredients to the chickpeas and mix thoroughly.
9
Flatten the mixture out on a baking paper lined pizza tray. Use your fingers to spread and flatten evenly. Poke with a fork to ensure even cooking, and pop into the oven on 200C for 10 minutes.
10
SUNFLOWER SEED 'RICOTTA'.
11
Add all ingredients into a food processor, and blitz until chunky.
12
Store in an airtight jar for up to 3 days.
13
TOPPINGS.
14
Once the base has cooked, mix the tomato pasta sauce and tomato paste, and spread evenly over it.
15
Place the spinach, kale, red bell pepper, spring onion and olives and place back in the oven on 180C for a further 10 minutes.
16
Once cooked, remove and add the 'ricotta', fresh chives and sliced avocado.
17
Serve and enjoy!

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 1/2 cups cauliflower, cleaned lightly steamed, blitzed then drained in a nut milk bag, 1/2 cup organic chickpeas, 1 teaspoon chia seeds, 1 teaspoon ground flax seeds (Mixed with the chia seeds and 3 TBS warm water, left aside to swell), and more.

Yes, Cauliflower Pizza With Sunflower Seed ‘Ricotta’ falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!