Luke Hines’ Easy Cauliflower Pizza with Sweet Potato and Pesto
Passionate foodie Luke heads to the farmer’s market in search of organic produce, before meeting with renowned chef Steven Snow to cook up an easy cauliflower pizza with sweet potato and pesto.
Cauliflower Pizza with Sweet Potato and Pesto
- 800g (4 cups) Cauliflower Rice (see below)
- 100g (1 cup) almond meal, plus extra if needed
- 2 tbs arrowroot or tapioca flour
- 2 eggs, beaten
- 2 tsp dried oregano
- 1 tsp sea salt
- 1 tbs extra virgin olive oil
- Shavings of orange sweet potato
- Rocket leaves
Preheat oven to 180C and line two large baking trays with baking paper.
Make the cauliflower rice, as instructed below, then leave to cool. Once it is cool enough to touch, pile it up in the centre of a dry tea towel, gather the ends together, twist and firmly squeeze out any excess water.
Add the cauliflower rice to a large bowl together with the almond meal, arrowroot or tapioca flour, egg, oregano and salt and stir well to combine. The mixture should be dough-like in consistency – if it’s looking a little crumbly, simply add some more almond meal until it holds together.
Using a spoon, dollop your ‘dough’ onto the prepared baking trays and spread out into three 12-15 cm rounds, about 5mm thick. Top with shavings of sweet potato and bake for about 30-40 minutes or until lightly golden.
Remove from the oven and top with dollops of pesto and a handful of rocket leaves. Drizzle with olive oil and serve.
- 1 head of cauliflower, florets and stalks roughly chopped
- 2 tbs coconut oil
- Sea salt
Place the chopped cauliflower in a food processor and pulse into tiny rice-like pieces. This usually takes six to eight pulses.
Melt the coconut oil in a large frying pan over medium heat, add the cauliflower rice and sauté for 4-6 minutes, or until softened. Season with salt to taste.
Makes 4 cups (800g)
Filmed on location at the Mullum Farmer’s Market.