Cauliflower leaves are quickly becoming my go-to zero-waste staple. This non-traditional pizza recipe came about when I ran out of baby spinach but was craving a spinach and egg pizza. The closest thing I had in the crisper was a whole cauliflower + extra cauliflower leaves (everyone left them behind at the grocers, so I sneakily grabbed a handful and put it with my cauliflower bag hehe). I thoughtI COULD USE CAULIFLOWER LEAVES!
I was going to use tomato paste on the base but decided to use kale stem pesto because I had some fresh. I usually make a big batch and keep some in the fridge, then freeze the rest in sheets so I can break off the amount I need. You can also just use readymade, but if you want to give it a go heres my recipe for kale stem pesto.
Its pretty easy. Seperate the leaves and stems, cut the stems into small pieces and baked quickly to soften a bit, then pop it on a pizza base spread with kale stem pesto (my recipe here, you can also use store bought). Add a few other bits and pieces, pop it back in the oven, add your egg towards the end and there you have it! YOUR OWN. PERSONAL. PIZZA.
All the ingredients below can be subbed for whatever you have availableI just used what I had for this very last minute pizza. For the cheese go ahead an use something fancier like mozzarella or bocconcini (itll be better, obviously, but sometimes you just need to offload a few slices of cheese) or scale it back to the tasty cheese slicesnobody will know, not even Instagram. If you dont have pistachios, almonds or hazelnuts would work just as well. The pizza base I tried happened to also contain cauliflower (Picasso kitchen cauliflower base a regular base with cauliflower added to up the veg content). It wasnt bad! Id buy it again for quick meals like this. It was thin and became nice and crispy. Id usually have less toppings but my slight distrust of the pizza base and hunger meant I piled it on a bit more.
EASY CAULIFLOWER LEAF & EGG PIZZA
Cauliflower leaves, 4 large pieces, stems attached
Pre-made pizza base
2 tbsp kale stem pesto (or pre-made pesto alternative)
10-12 kalamata olives, drained
1 tsp capers (optional can just use a pinch of salt instead)
2 slices gouda cheese, torn into pieces (or whatever cheese you have)
100g pistachios, shelled and chopped
1 large egg
Salt and pepper, to taste
1. Pre-heat a fan forced oven to 180C. Rinse and trim the cauliflower leaves. Pat dry. Line a large oven tray with baking paper and set aside.
2. Pull leaves off cauliflower stems, keeping leaves and stems seperate. Tear the leaves into bite sized pieces. Chop stems into 1cm pieces, halving any large ones, then pop onto your lined baking tray with a drizzle of olive oil and 1 tsp of capers and pepper. Toss to coat in oil, place tray in oven for 2 minutes or till stems are beginning to soften slightly (this pre-cooking ensures theyre not undercooked at the end).
3. Spread pesto evenly onto your chosen pizza base using a spoon leaving a bit of a border for the crust edge. Scatter the cauliflower stems and capers, cauliflower leaves and pistachios on top making sure to leave an egg-sized bare circle on the middle of the base for the egg later on (one or two leaves on the circle are ok you just dont want a mound of things there messing with the egg and popping the yolk). Top with cauliflower leaves and put back in the oven following the packet directions for the pizza base (my thin one required 8 minutes). Halfway through add your cheese on top (still avoiding the middle bare bit).
4. Meanwhile crack your egg into a ramekin so its easier to place it. Take out your pizza and drizzle with a little olive oil (the cauliflower leaves should be crispy, this addition of oil just ensures they dont burn).
Carefully slide the egg out of the ramekin into the middle ensuring the yolk doesnt break (no biggie if it does, itll just cook quicker). Use a spoon to spread out the egg white slightly to fill any gaps between it and the fillings. Place the olives anywhere the egg isnt and put back into the oven for 2-3 minutes or until your pizza crust is golden and the egg is just starting to turn white on the edges (without clear bits).
5. To serve sprinkle with some chopped pistachios, fresh basil leaves and pepper (theres probably enough salt with the capers and olives). Season the egg with salt and pepper. Cut into 4 slices, ensuring all bits get a bit of egg/yolk and enjoy!
Id love to hear your spin on this pizza! What did you add?
MORE OF MY CAULIFLOWER LEAF RECIPES:
Easy Cauliflower Stem Breakfast Salad
WHAT ABOUT KALE STEMS, YOU SAY?
Save your stems! Easy raw kale pesto