Boasting a cauliflower crust and topped with kale, garlic and mozzarella cheese, this alternative pizza is your guilt-free way to indulge in your favourite food.

INGREDIENTS

• 6 cups cauliflower florets, roughly chopped
• 3/4 cup almond meal
• 1/2 cup + 1/4 cup finely grated Parmesan, divided
• 3 eggs, lightly beaten
• Sea salt and freshly ground black pepper to taste
• 8 stalks kale, trimmed
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, sliced
• 1 tbsp freshly grated lemon zest 
• 1/2 tsp crushed red pepper flakes 
• 125 g buffalo mozzarella, torn into bite-sized pieces
• 1/3 cup small fresh basil leaves

DIRECTIONS

1 Preheat the oven to 400°F. Lightly grease two 12" round pizza pans and line with parchment paper. Working in batches, place the cauliflower in a food processor and process until the mixture resembles fine crumbs. Transfer to a large bowl. Add the almond meal, 1/2 cup Parmesan, eggs and salt and pepper; mix until a soft dough forms. Divide the dough in half and press into the pans. Bake until golden and crisp, 20 to 25 minutes.

2 Place the kale, oil, garlic, lemon zest and red pepper flakes in a large bowl and toss to coat. Divide the mixture between the crusts and top with the remaining Parmesan. Bake until the kale is crisp, 8 to 10 minutes. Top each pizza with mozzarella and basil; serve.

Prep & cook time: 1 hour
Serves: 4

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Excerpted from Life in Balance by Donna Hay. Recipes Copyright © 2016 Donna Hay, Photography copyright © 2016 Chris Court & William Meppem. Excerpted by permission of Harper Collins Publishers. All rights reserved.