Meaty Pizza with Cauliflower Crust

serves:4
protein: 33 g
fat: 32 g
saturated fat: 8 g
carbohydrate: 16 g
calories: 500
suitable for freezing

for the pizza base:

–         1 cauliflower (600g) cut into florets, green leaves reserved

–         1 garlic clove crushed

–         90 g ground almonds

–         1 egg, lightly beaten

–         2 tsp olive oil

–         45 g grated Parmesan cheese

for the topping:

–         2 tbsp olive oil

–         2 small red onions, halved and sliced

–         1/2 tsp seasoning

–         250 g rump steak, fat removed

–         227 g can chopped tomatoes

–         1 garlic clove, crushed

–         1 red romano pepper, deseeded and sliced

–         45 g packet goat’s cheese, sliced into 8

–         8 nocellara olives

1.      Heat the oven to Gas Mark 8 or 230 Celsius. Blitz the cauliflower florets in a processor with the garlic until it looks like crumbs.

2.      Add ½ tsp salt, the almonds, egg, 1 tsp oil and Parmesan, blend together until just combined.

3.      Line a 30 cm round tray with baking parchment. Spread the cauliflower mixture on to the tray. Brush with 1 tbsp olive oil. Bake for 20 mins until golden. Line another tray with baking parchment and upturn the pizza base on to this. Cook for 10 mins.

4.      Heat 1 tbsp oil in a pan and gently fry the onions for 10 mins, to soften. Sprinkle steak seasoning over the steak. Remove onions from the pan. Increase heat, add the steak and the steak and flash-fry for 3 mins, turning and needed to sear.

5.      Drain the can of tomatoes. Spread a thin layer of tomatoes over the pizza base with 1 tbsp of the juice. Sprinkle with garlic, onions and peppers.

6.      Slice steak into strips and arrange over the top with the goat’s cheese, olives and cauliflowers leaves. Brush over 1 tbsp oil and bake for 5 mins. Bake for 10 mins more, until the cheese has melted. Cut into wedges.