DC
For those of you out there who love pizzas but can’t stomach gluten, welcome to a new age of epic flavour! The taste of this ‘flatbread’ seriously breaks all the rules. I make a batch in advance and store it in the freezer. Then all I have to do is roast them in the oven, top them with colourful vegies and we’re off!
1/4 butternut pumpkin, peeled, deseeded and cut into thin wedges
2 tablespoons olive oil
750g cauliflower
2 tablespoons cottage cheese
1 teaspoon garlic flakes
1 teaspoon onion flakes
1 teaspoon oregano leaves, dried
2 eggs, lightly beaten
2 tablespoons pesto
125g grape tomatoes, halved
50g goat’s cheese, crumbled
rocket and balsamic vinegar, to serve
1 Preheat the oven to 200°C (180°C fan-forced) and line a baking tray with baking paper. Toss the pumpkin with the oil and spread onto the tray. Bake for 20 minutes or until golden. Set aside to cool. Reduce oven to 100°C (80°C fan-forced).
2 Trim the cauliflower and finely chop, or process to a crumb texture. Bring a medium saucepan of water to the boil, add the cauliflower and cook for 2 minutes or until soft. Transfer to a sieve lined with muslin cloth to drain. Leave until cool enough to handle.
3 Squeeze as much moisture from the cauliflower as you can. Spread out onto a baking tray lined with baking paper, and place into the oven for 10 minutes to dry out further. Transfer to a bowl. Return the oven to 200°C (180°C fan-forced).
4 Add the cottage cheese, garlic and onion flakes, oregano and egg to the cauliflower and season with salt and pepper. Mix until evenly combined. Transfer to a baking tray lined with baking paper and spread out to a round or oval shape, about 5mm thick. Bake for 10 minutes.
5 Cool the base slightly, then spread with pesto and top with pumpkin, tomatoes and goat’s cheese. Season with salt and pepper, and pop back into the oven for about 5 minutes to heat through. Serve topped with rocket and a drizzle of balsamic vinegar.
Serves 4 as a snack