Pizza so healthy it's practically a salad? It might sound too good to be true, but this vegan pizza base is actually packed full of cauliflower as well as our naked flavoured hemp & pea protein. Customise it to suit your cravings with your toppings of choice, whether that's kale and mushrooms, or gooey mozzarella!
Blitz all the ingredients in a food processor until it forms a thick paste. You don’t want the mixture to be too wet, but add a dash of almond milk to help combine the mixture.
Spread the mixture on a lined baking tray and drizzle with a little oil (this will help crisp up the base). The base should be about 1cm thick.
Bake at 200C for 15 minutes, cover with parchment paper and a baking tray and cook for a further 10 minutes until golden and crispy. This will make sure the base full drys out.
Add your choice of toppings. We used 2 tbsp tomato puree, flat mushrooms, tomatoes, mixed herbs, and cooked kale.
Grill until all your toppings have cooked.
This recipe was created by food blogger, Hope Pointing, a nutrition and food science student and private chef from Dorset. For more from Hope, follow her on Instagram.