- 600g cauliflower, cut into florets
- 2 eggs, beaten
- 25g parmesan, finely grated
- 170g asparagus, trimmed, sliced diagonally into thirds
- 400g mixed heirloom tomatoes, halved lengthways
- 4 marinated artichoke hearts, drained, halved lengthways
- 1 small red onion, thinly sliced into rounds
- 2 tbs olive oil
- Juice of 1/2 a lemon
- 1 ball burrata cheese (substitute with torn buffalo mozzarella)
- 1 zucchini, roughly chopped
- 1/4 cup (40g) almonds
- 2 small garlic cloves
- 1/2 cup firmly packed basil leaves
- Finely grated zest of 1 lemon
- 1/4 cup (20g) finely grated parmesan
- 1/4 cup (60ml) olive oil
Preheat oven to 220°C. Grease 2 large baking trays and line with baking paper.
Place the cauliflower in a food processor and pulse until finely chopped (it will look like rice grains). Transfer to a large bowl with the egg and parmesan, and stir to combine.
Spread the cauliflower mixture over 1 of the prepared trays to form a 5mm-thick rectangle. Roast for 30 minutes or until cooked through and golden.
Meanwhile, place the asparagus, tomato, artichoke, onion, oil and lemon juice in a large bowl and toss to combine. Spread evenly over the second prepared tray. Roast for 15 minutes or until the vegetables are just tender and beginning to turn light golden.
For the zucchini pesto, place all the ingredients in a food processor and whiz until smooth (add 1 tbs water to loosen the pesto if necessary).
Spread pesto over the hot cauliflower base (return base to oven for 2 minutes to reheat if necessary), then top with the hot vegetable mixture.
To serve, place burrata in the centre of pizza and make a small cut, so the inside of the burrata oozes out.