For pizza with a difference, swap the standard wheat-based dough for a tasty veg-based version
Makes 2 medium-sized pizzas (serves 6) • Ready in 40 mins, plus cooling
DAI’S TIPS:
‘If your kids prefer cauliflower to broccoli, this works just as well for the base. Just make sure the ‘crumbs‘ are fully dried out. You can also swap the cheese alternative for houmous.‘
THE METHOD:
- 2 large heads broccoli, broken into florets
- 100g ground almonds
- 1 tsp rapeseed oil
- 125g dairy-free soft cheese alternative
- 3 mixed peppers, chopped
- 125g red cabbage, shredded
- Handful basil leaves
- 2 x 125g bags Co-op baby spinach
- Put the broccoli florets into a food processor and blitz until they resemble fine breadcrumbs – you may need to do this in batches.
- Dry fry the broccoli crumbs in a large nonstick pan for 8 mins, stirring frequently, to dry it out. Season, then transfer to a bowl and set aside.
- Preheat the oven to 220°C/fan 200°C/gas 7. When the broccoli mixture has cooled slightly, stir in the ground almonds and shape into two balls. Put onto lined baking trays and roll out into round pizza bases. Brush with the oil and bake for 8 mins.
- Remove the bases from the oven. Gently spread them with the soft cheese alternative, then top with the peppers and red cabbage – the bases will be quite soft, so handle with care. Cook for 8-10 mins more, until the veg has softened. Season, then scatter with the basil leaves and serve with the spinach on the side.