Grain-free cauliflower ‘pizza’ with chard and olives
- June 2016
- Serves 2
- Hands-on time 40 min, oven time 35 min, plus chilling
Trade in the takeaway for Zita Steyn’s gluten-free, grain-free and guilt-free pizza recipe – made from scratch, it’s a dinner that’s sure to impress.
- 26.6g (5.4g saturated)
- 21.9g (15.5g sugars)
The steamed cauliflower takes a long time to cool, so if it’s more convenient, prepare the cauli-flour 24 hours in advance and keep chilled until ready to continue with the recipe.
Make the topping up to a day ahead and keep it covered in the fridge (step 4).
A light, dry Italian white such as pecorino or lugana works with the bright tomato flavour of this dish.
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