Method

Preheat oven to 180°c/350°F/Gas Mark 4.

In a food processor or blender, pulse in small batches the cauliflower florets into ‘crumbs’. Pat dry as much as possible using kitchen paper and place onto a paper lined baking tray.

Put the tray into the oven, middle shelf and bake for approx 60 minutes. Check the cauliflower every 15 mins and turn/move the cauliflower with a wooden spoon. This process is to remove moisture, not to brown the cauliflower. If the cauliflower is browning too quickly, reduce the heat to 160°c fan/350 F/Gas mark 4

Once baked, the cauliflower should reduce in volume. Remove from the oven and add the nutritional yeast powder, sea salt, garlic powder and mixed herbs. Stir and mix well. Set aside to cool.

To make the pesto,

Boil the peas until just tender. Frozen peas will take less time (just a few minutes)

Add the peas to a blender (keep a few tablespoons of peas for the topping) add the olive oil and lemon juice and pulse.

You can at this stage push the peas through a fine mesh sieve using the back of a wooden spoon if you’d prefer a smoother pesto.

Next, add to the blender with the peas, basil, nuts (if using) and season to taste with salt and pepper, add a  little more lemon juice if required.

Blend again,using more olive oil if needed. Pour the pesto into a bowl and set aside.

To make the pizza crust

Preheat the oven or turn up to 200°c/ 400°F/Gas mark 6

In a small bowl lightly whisk the bean/pea water and add to the ground chia seeds, stir well.

Transfer the seasoned cauliflower to a large bowl together with the baking powder, ground almonds, buckwheat flour and tapioca flour, gently incorporate all of the ingredients together. Then add the chia seed mixture and bring the ‘dough’ together first with a spoon and then with your hands.

Halve the dough and set aside one half. Between two sheets of baking paper roll out into a thin pizza base, turning the baking paper clockwise 180 degrees  between rolls until you reach the correct shape and thickness (approx 5mm).

Turn the pizza crust upside down and gently peel off the baking paper on the top (which was originally on the bottom).Flute/shape the edge of the pizza and then pick up the sides of the baking paper that the pizza is sitting on and place both onto a baking tray.

Repeat with the remaining dough.

Bake each pizza crust on the middle shelf for approx 25 mins until golden in colour. Remove from the oven, then after a few minutes, turn the pizza over taking care and bake for a further 10 -15 minutes on the bottom shelf.

Remove from the oven and place onto a serving plate/board. Add the pea pesto or any pesto of your choice and top with salad leaves, fresh herbs (basil etc), peas and your chosen vegetables. For example.Tomatoes, avocado, thin slices of candy stripped beets or carrot, red and yellow peppers, beansprouts, raw thinly sliced button mushrooms …etc and seeds… the choices are endless! Drizzle with a little extra virgin oil and a sprinkle of sea salt. Serve immediately. Enjoy!

Super fresh, light and healthy.Perfect for a sunny summer lunch or an al fresco dinner party. Plant based and grain free, no unhealthy fats, additives or added sugars. Simply a delicious ‘pizza’, naturally!

*All of our recipes are tested in the Against the Grain kitchen and oven. Baking times can vary, especially depending on your specific oven and its size. The times are an estimate only. Everyone’s kitchen tools are also a little different. Prep time may take longer or shorter than listed due to the type of equipment used*