Ingredients

For Pizza

• 500g of cauliflower (about half a medium size cauliflower)
• 3 free range eggs
• 1/3 cup of nutritional/savoury yeast
• 1 1/2 tsp of sea salt
• 4 Tbsp of tomato paste
• 1 cup of roasted pumpkin
• 1 cup of silverbeet
• 1 onion
• 1 tsp of coconut oil
• 1/4 of a capsicum
• Sprouts to serve (optional)

For Tahini sauce

• 4 Tbsp of Mayver’s Tahini
• 2 Tbsp of apple cider vinegar
• 1 tsp of pure maple syrup
• 1 tsp of tamari
• 4-5 tbsp of water

Method

1. Preheat oven to 180 degrees and place two baking trays in.
2. Roughly cut up the cauliflower so it can go in the food processor. Place 1/3 of the cauli in the processor and blitz till a very fine crib forms. Transfer to a mixing bowl removing and large chunks that didn’t process and placing back in the processor. Add the next third and repeat till all the cauli is in a fine crumb.
3. Add the eggs to the processor and blitz to combine.
4. Add eggs to the cauli along with the nutritional yeast and salt.
5. Remove baking trays from oven and line with baking paper.
6. Make two 20cm pizzas bases, using a spatula to form. Mix the mixture by hand again before making the second base.
7. Bake for 15 minutes or until golden around the edges and well set.
8. Sauté the onion in coconut oil over medium heat until translucent. Add the spinach and sauté till soft.
9. Remove bases from oven. Let cool down for 5 minutes before adding 2 Tbsp of tomato paste to each pizza then adding the spinach and onion mix, pumpkin and capsicum.
10. Bake for a further 10 minutes.
11. To make the sauce. Mix all ingredients, except water, in a bowl or jar. Combine well then add the water.
12. Drizzle over pizza and top with sprouts if using.

This yummy recipe was provided by the lovely Saucha Living