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VEGAN/KETO CAULIFLOWER BASE PIZZA W/ PESTO TOPPING

PESTO (2 Tbsp = 1 serving)
INGREDIENTS:
2 cups fresh basil
25g toasted pinenuts
2 Tbsp nutritional yeast
3 Tbsp Extra virgin olive oil
1 Tbsp water
Blend ingredients together in a food processor/blender. Add salt to taste and extra Olive oil for consistency if required.

CAULIFLOWER BASE (Serves 2)
INGREDIENTS:
1/2 cauliflower florets (382g)
1/2 onion (87g)
1 Tsp ground coriander seeds
1 Tsp fresh sage chopped
1 Tsp fresh rosemary chopped
1 Tsp Extra virgin olive oil
Pink Himalayan salt
Egg replacement (combine and let it sit until thickened)
1 Tbsp ground flax seeds
2 Tbsp water

INSTRUCTIONS:
Pre-heat oven to 180 degrees Fan forced
Blend raw cauliflower in food processor until it becomes a puree consistency
Place the cauliflower in the centre of a clean tea towel and use it to squeeze out the water from the cauliflower
In a bowl, combine cauliflower, herbs, spices, salt + oil to form a dough
Line a baking tray w/ baking paper
Place the mixture ball into the centre of the tray and massage out to make a round pizza base
Place in the over for 20-25 mins or until edges of base are brown and crisp
Once the base is cooked, remove from oven and add pesto and desired topping

Toppings: 68g brussel sprouts, 50g broccoli, 50g spinach, 5g nutritional yeast, 50g firm tofu
*If using brussel sprouts, I suggest cooking them before hand to speed up the cooking process
Add extra yeast, salt, pepper and chilli for extra flavour!

ENJOY

Pesto: (makes 8 Tbsp total, 2 Tbsp/serve)
8 Tbsp- 15g net carbs, 70g fat, 103g protein, 1312 calories


Cauliflower base: 16g net carbs, 21g fat, 13g protein, 320 calories

TOTAL
Cauliflower base w/ toppings inc. 2 Tbsp pesto (serves 2) : 23g net carbs, 43g fat, 53g protein, 775 calories

ENJOY!