This vegetarian low-carb pizza really hits the spot – whether it’s a weeknight meal or a dinner party with friends. Who doesn’t love the salty tang of olives and the bite of green peppers oozing into cheesy, saucy deliciousness? Yum!

Ingredients

Toppings

• 4 tbsp tomato sauce
• 50 g (100 ml) shredded cheese
• 50 g mozzarella cheese
• 10 olives
• ¼ green capsicum, sliced
• ¼ yellow onion, thinly sliced
• 1 tbsp dried oregano or dried basil

Crust

• 110 g (225 ml) shredded cheese
• 150 g grated cauliflower
• 2 eggs
• ½ tsp salt

Instructions

1. Preheat the oven to 180°C. Grate the cauliflower in a food processor fitted with a metal blade, or with a box grater. Place in a large bowl, and add shredded cheese, eggs (lightly beaten) and salt. Stir well.
2. Using a spatula, spread mixture thinly on a baking sheet lined with parchment paper, to form an 11-inch (28 cm) diameter circle. Bake for about 20 minutes, or until lightly browned.
3. Remove from the oven. Spread the tomato sauce over the crust and top with cheese. Add thinly sliced olives, capsicum and onions. Sprinkle oregano or basil on top.
4. Increase temperature to 210°C, and bake for 5-10 minutes, or until warmed through and cheese is melted.