Eurovision

Sing-along pizza pie

This ‘pizza’ has an unusual gluten-free, cauliflower crust. Make sure you squeeze as much liquid as possible from the cooked cauliflower to prevent it getting soggy. 85p per serving

  • 6
  • 30
  • 25
  • gluten free

For the crust

  • 1 cauliflower (850g approx), leaves and stalk removed (500g approx)
  • 30g grated Parmesan
  • 1tbsp ground almonds
  • 1 egg, beaten

For the topping

  • 100g light garlic and herb soft cheese
  • 600g vine tomatoes
  • 3 tbsp olive oil
  • 2 garlic cloves, crushed
  • 3 tbsp fresh basil , torn
  • 185g can tuna chunks, drained
  • 100g pitted black olives
  • Basil leaves
  1. Heat the oven to 230°C/210°C fan/Gas 8 and place a baking tray in the centre of the oven.
  2. Put the cauliflower in a food processor and pulse until finely chopped. If you don’t have a processor, you can grate the cauliflower into a bowl.
  3. Transfer to a glass bowl and microwave for 4 minutes: the cauliflower is ready if fluid oozes when pressed. If you don’t have a microwave, place in a saucepan and stir over a low heat for about five minutes until some of the liquid has disappeared.
  4. Put the cauliflower into a sieve or colander and press to squeeze out as much liquid as possible, then put it back into the bowl.
  5. Mix in the rest of the crust ingredients except the egg and season to taste. Then mix in the egg.
  6. Spread the mixture onto a sheet of baking paper to form a rectangle of about 30 x 23cm and 5mm thick. Place onto the hot baking tray and bake for about 10 minutes until it turns golden brown and is dry to touch.
  7. Meanwhile, to skin the tomatoes, first plunge them into boiling water for 2 minutes and drain them so the skins will peel off easily. Roughly dice the flesh and place in a large pan with 2 tbsp of the olive oil, the garlic and seasoning. Cook over a high heat for 10 minutes until pulpy, then stir in some basil leaves, reserving a few for garnishing.
  8. Spread with the soft cheese to within 2cm of the edge, Spoon the tomato mixture over the pastry, then scatter the tuna chunks and olives over the top.
  9. Bake for a further 10 minutes until the toppings are heated through, scatter with the reserved basil and slice into 6 to serve.

Each serving contains: Energy 1072kJ 258kcal (13%); Fat 17.9g (26%); Saturates 4.5g (23%); Sugars 5.2g (6%); Salt 1.1g (18%) of your Reference Intake. Carbohydrates per serving: 7g