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Day 6: Green Antipasto LSA Cauliflower Pizza

Day 6: Green Antipasto LSA Cauliflower Pizza

lsa cauliflower green anti pasto pizza feature

lsa cauliflower green anti pasto pizzaHands up if you love cauliflower pizza?! Me too! This guy was a uh ha moment – something I have never thought to do before – substitute the almond meal in the usual recipe for LSA. Boy was I glad I tried that!

Bustling with all things green, this pizza is like antipasto but made into a meal! Make it on date night or for your besties and then all lol into the night!

lsa cauliflower green anti pasto pizza 2Green Antipasto LSA Cauliflower Pizza
Gluten free, diary free, paleo
Serves: 2
Time: 10 minutes prep, 35 minutes cooking

Pizza base:
1 cauliflower, cut into florets
3/4 cup LSA
2 garlic cloves, crushed
3 organic eggs, beaten
Himalayan salt and freshly ground black pepper to taste

Large handful mint
Smaller handful parsley
Small handful baby spinach
1/4 cup olive oil
1/2 lemon, juiced
1/2 long red chilli
1 clove garlic
1/4 teaspoon Himalayan salt

8-10 brussel sprouts, halved
Handful of frozen peas
1 zucchini, sliced lengthways
Marinated artichokes
Handful mini bocconcini
1/2 long red chilli
1 tablespoon olive oil

For the base:

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  1. Preheat the oven to 200°C / 400°F and line a baking tray with baking paper.
  2. Place cauliflower in food processor and blend until it is a fine rice-like texture.
  3. Squeeze as much of the water out of the cauliflower as possible.
  4. Put 3 cups of the cauliflower ‘rice’ in a mixing bowl.
  5. Add the LSA, garlic and seasoning and mix with your hands.
  6. Make a well in the centre and add the eggs.
  7. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball.
  8. It should be more loose and sticky than a traditional pizza dough.
  9. Tip out onto the baking paper and spread the dough with out your hands evenly to make a base.
  10. Pre-bake for 25 minutes or until golden.

For the toppings:

  1. While the base is baking, prepare your veges.
  2. Grill the zucchini on a grill pan.
  3. Slice everything else and set aside.

For the pesto:

  1. Place everything into a food processor and whaz until pesto is formed

To assemble:

  1. When the base is ready spread the pesto over evenly.
  2. Place over vegies.
  3. Top with a bit of bocconcini.
  4. Bake for 15 minutes or until golden and sprouts and bacon is crisp. Resist putting too much cheese on else you won;t get the awesome caramelisation of the sprouts.
  5. Once cooked, slice and serve!
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