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By Lauren De Cesare

I know this might not sound as delicious as a hot slice of mediterranean pizza, dripping with cheese and carbs… Mmmmm. But, you can pretend it is! It’s that tasty that your boyfriend/husband/dad/random man you’re sleeping with, won’t even notice that he’s eating cauliflower!


Ingredients Base

1x whole cauliflower

2x eggs

1/4 of a cup of Parmesan

Couple of sprigs of thyme – could use basil

Salt and pepper to taste

Topping ingredients

2 x Tbsp. basil pesto

150gm ricotta

1x tomato

1x Chicken breast

1 x tsp. garlic

1/2 avocado

Handful of baby rocket


Blitz the cauliflower in a food processor. You may need to do two lots if your food processor is as old as mine.

Place the blitzed cauliflower in a bowl (it should look like couscous) and add the eggs, Parmesan, thyme and seasoning.

Combine your mixture and then split into two lots, (this amount will make two pizzas.)

On your baking tray (I always use glad-bake to save cleaning) spoon half your mixture on and press down tight with a spoon. Make sure it is about 5mm high and even all over. Then put it in the oven to bake.

While your base is cooking in the oven…

Cut the chicken breast into small strips. Cook in the frying pan to make it golden in colour on the outside. Season with salt and pepper and a teaspoon of garlic

Set the chicken aside and cut up your tomato, avocado and break up your ricotta.

By this time your base should be looking really nice, brown and crispy, 30 to 40 mins should work at 180-200degrees.

Once it’s nice and crispy, spread your basil pesto, break up your chicken, tomato, avocado and ricotta and put back in the oven for five minutes – just to heat through.

Then pull out of the oven and finish with rocket and fresh lemon juice. The lemon juice really brings out the flavours. Enjoy!

Loz xx

Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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