The power in this gluten-free pizza comes from the protein-rich almonds, egg white and buckwheat, while the ‘flower’ comes from the cauliflower used to make the pizza base. Try adding herbs and toppings of your choice.
This pizza provides 985 kcal, 46g protein, 43g carbohydrate (of which 8.5g sugars), 70g fat (of which 24g saturates), 6g fibre and 4.8g salt.
For the pizza base
- butter, ghee or coconut oil, for greasing
- 140g/5oz cauliflower (about ¼ of a head without the stalk)
- 1 egg white, beaten
- 50g/1¾oz ground almonds
- 40g/1½oz buckwheat flour
- ½ tsp sea salt
- ½ tsp black pepper
- ¼ tsp bicarbonate of soda