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METHOD

Preheat oven to 160 degrees.

For the crust: Blend cauliflower in the food processor until rice texture. Put this into a non stick frying pan and sauté for about 8 mins. Place cauliflower in large bowl, add remaining ingredients and mix well. Roll mixture out between two sheets of baking paper until its about an inch thick. Remove the top paper and place in the oven, cook for 20 mins or until golden brown.

For the tomato sauce: Place all ingredients in food processor, blend until smooth. Place into a frying pan on medium heat and simmer for 15 mins. Thicken with spelt flour if needed. Spread over cooked base.

For the topping: Place chicken, spinach and mushrooms over sauce and top with mozzarella cheese. Place under grill until cheese melts.

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INGREDIENTS

Crust
1 head cauliflower (remove stems)
1 tsp minced garlic
1 cup mozzarella cheese grated
1 egg, beaten
Handful fresh basil
1 tsp oregano

Tomato Sauce
4 tomatoes
Handful fresh basil
2 tbsps apple cider vinegar
1 tablespoon olive oil
1 tsp minced garlic
Salt and pepper to taste

Topping
½ cooked chicken, shredded
Handful chopped spinach
½ cup sliced mushrooms
½ cup mozzarella cheese