Makes
2
Prep Time
25 minutes
Cooking Time
30 minutes
Ingredients
- 500g packet frozen Birds Eye Cauliflower Veggie Rice
- ⅔ cup almond meal
- ½ cup grated parmesan cheese
- 1 egg, lightly beaten
- ½ cup fresh ricotta, crumbled
- 1 tablespoon fresh basil leaves, torn
- ¼ cup Leggo’s Pizza Sauce
- 8 cherry tomatoes, sliced
- 1 small zucchini, peeled into ribbons
- 4 slices prosciutto, torn into strips
Leggo's Squeezy Pizza Sauce 400g
Method
STEP 1Place frozen Birds Eye Veggie Rice in a microwave safe dish. Cook uncovered on HIGH for 6 minutes, stirring halfway. Remove excess moisture from veggie rice (see TIP).
STEP 2
Combine drained veggie rice, almond meal, parmesan and egg in a large bowl. Divide mixture in half and shape each into a rough ball. Place on a baking paper lined tray and press down to form 2 x 15cm, 5mm thick rounds.
STEP 3
Cook in a preheated oven at 200°C for 20 minutes or until golden and firm.
STEP 4
Spread Leggo’s Pizza Sauce over each cauliflower base and arrange ricotta, basil, cherry tomatoes, zucchini and prosciutto on bases.
STEP 5
Return to the oven and cook for 5 minutes or until warmed through. Garnish with extra basil leaves and serve immediately.
Tips
Ensure as much of the moisture is removed from the veggie rice by firmly pressing in a sieve. Alternatively, place in a new chux cloth, muslin cloth or clean tea towel, twist and squeeze.