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1
Pre-heat the oven to 200C.
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2
CAULIFLOWER PIZZA BASE.
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3
Drain and rinse the chickpeas and blitz in a food processor - place into a large mixing bowl.
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4
Clean and rinse the cauliflower - and lightly steam for about 3-5 minutes Don't over steam or the base will turn soggy.
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5
While the cauliflower is steaming, in a small bowl add the flax, chia seeds and water. Leave aside to swell.
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6
Once the cauliflower has steamed, remove and spin in a salad spinner to remove any excess moisture.
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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.
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8
Add the flax/chia egg, cauliflower and remaining base ingredients to the chickpeas and mix thoroughly.
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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.
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10
SUNFLOWER SEED 'RICOTTA'.
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11
Add all ingredients into a food processor, and blitz until chunky.
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12
Store in an airtight jar for up to 3 days.
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13
TOPPINGS.
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14
Once the base has cooked, mix the tomato pasta sauce and tomato paste, and spread evenly over it.
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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.
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16
Once cooked, remove and add the 'ricotta', fresh chives and sliced avocado.
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17
Serve and enjoy!
