If you’re training at HYPOXI this year, you’d better make friends with cauliflower pretty quick!
Since embarking on a low carb diet (only on your HYPOXI days) means giving up many filling comfort foods like pasta, rice, and potatoes and that can be really tough for some. But good old cauliflower is going to save the day!
It can be a really great replacement for all of the above, and it’s a whole lot kinder to your waist line and your blood sugar.
This Cauliflower Pizza with Mushrooms & Rocket is a must-try!
The secret to this great pizza base is, you guessed it, the cauli ‘flour’, which is also entirely gluten free!
1 tbs chia seeds
1 head cauliflower (around 600g), roughly chopped, including stems
1 egg, lightly beaten
2 tsp butter
100g mushrooms, sliced
2 tsp dried thyme
30g goat’s cheese feta, crumbled
2 tbs parmesan, finely grated
1 tsp olive oil
1 tsp lemon juice
salt & pepper, to taste
1 - Preheat oven to 200°C. Soak chia seeds in 1/4 cup of water for 15 minutes.
2 - Pulse cauliflower in a food processor to form a crumb. Place in a saucepan with 1/4 cup of water and season with salt and pepper. Cover and cook for about 8 minutes or until cauliflower has softened.
3 - Once cool enough to handle, place in a clean tea towel or clean disposable cloth and squeeze out all the liquid, retaining the water to use later.
4 - Mix together cauli ‘flour’ with egg and chia seed mixture, then spread out to an oval shape on a baking tray lined with baking paper. Cook for 20 minutes, then flip pizza over and cook for another 15 minutes or until golden.
5 - Heat butter in a small frypan and add mushrooms, thyme leaves, 1 tbs of cauliflower water and season with salt and pepper. Cook for 5-8 minutes over medium heat or until beginning to soften. Scatter mushrooms over pizza base, sprinkle over both cheeses and cook for 10 minutes.
6 - Toss rocket with olive oil, lemon juice, salt and pepper and scatter over pizza to serve.
Nutritional Information per Serve