Pumpkin + Sage Pizza
SERVES 2
Cauliflower possesses a wide range of nutrients including choline, which has been shown to decrease anxiety and boost mood.
Ingredients
CRUST
1 medium cauliflower (approx. 2.5 cups), steamed, drained and cooled
1 egg, whisked
½ cup goat’s cheese
Pinch of Himalayan salt
CORIANDER PESTO
2 cups fresh coriander
2 cloves garlic
¼ cup pine nuts
¼ cup goat’s cheese
½ cup olive oil
Salt and pepper to taste
TOPPING
½ small butternut pumpkin (approx. 2.5 cups), peeled and cut into small chunks
½ tsp nutmeg
½ tsp cinnamon
1 tbsp olive oil
Salt and pepper to taste
1 cup feta
¼ cup sage leaves
½ Spanish onion, finely diced
Method
TOPPING
- Preheat oven to 200° Line a baking tray with baking paper.
- In a large bowl, toss pumpkin with 1 tbsp olive oil, nutmeg, cinnamon and salt and pepper. Spread out on baking tray and bake for 15 minutes or until golden and soft. Set aside.
CRUST
- Mash cauliflower in a large bowl (you can use a food processor but don’t blend for too long). Add remaining ingredients and combine well.
- Transfer mixture to lined pizza or baking tray and smooth down with hands or back of a wet spoon. Bake for 25-30 minutes, in your already preheated, still 200°c oven. Base is ready when it’s crisp and golden. Remove from oven and allow to cool.
CORIANDER PESTO
- Add all ingredients except olive oil to food processor and pulse until well chopped.
- With the motor running on slow, slowly drizzle olive oil into mixture until a smooth consistency is reached.
ASSEMBLY
- Once base has cooled, spread pesto over top. Sprinkle with pumpkin, feta, sage and onion and bake in the oven for a further 10 minutes, or until cheese has melted.
