140g of cauliflower (no stalk)
1 beaten egg white
50g of ground almonds
40g buckwheat flour
½ tsp sea salt
½ tsp black pepper
¼ tsp bicarbonate of soda
1 can of tomatoes
6 cherry tomatoes
100g of blue cheese
Basil to sprinkle
You can, of course vary the toppings!
Preheat the oven to 190°c/Gas mark 6 and line 2 baking trays with lightly greased parchment paper.
Put the cauliflower into a food processor and whizz into small pieces, alternatively use a knife or cheese grater.
Combine with the rest of the base ingredients either in the food processor or mix well to form a dough.
Divide into two and spread onto the prepared trays, shaping each to around 30cm diameter and bake in the oven for about 20mins.
While the bases are cooking, cut up the mushrooms, tomatoes and blue cheese and marinade the figs in the Rosie’s Doo Dah Sauce.
Take the bases out of the oven and spread over the tomatoes so it covers each base. Top with the mushrooms, tomatoes, figs and blue cheese.
Cook both pizzas for another 10 minutes until the edges crisp.
Garnish with Basil and an extra drizzle of Rosie’s Doo Dah Sauce and serve with a crisp salad!!!!