Wednesday, 24 January 2018

Sacla Free-From Pesto Cauliflower Pizza

January can be a bit of a tricky month as I'm sure we've all experienced at one point or another. What with all the fad diets and the resolutions to eat healthy or even trying Veganuary for the first time. Typically, it's a month where I know I personally reach for some of the more comforting foods. You know, the stuff you really crave - Chocolate is always a culprit for me (no surprises there) but I'm also a sucker for pizza! Who isn't? But, I'm not a huge believer in depriving yourself from the things you love to eat - Life's too short for that and half the time, it's easy to make a healthy version anyway. So, this is where this recipe for my healthy pesto cauliflower pizza made with Sacla Free-From Pesto comes in... 

If you've heard of Sacla before then you'll already know that they are famous for their delicious pesto and pasta sauces but now they have introduced a new 'free-from pesto' range which is all certified gluten, wheat and dairy free but the flavour is totally the same as their non Free-From pesto (I used to have them before I cut out gluten & dairy so can compare with previous knowledge). The flavour is just as rich and full of flavour from the fresh basil and tomato used in each pot. The recipe for their pesto uses tofu instead of cheese, making it suitable for Vegans and those who follow a dairy-free diet / lifestyle choice. 

What you'll need:

- 1 Packet of original Cauli Rice (200g)
- 50g Ground almonds
- 3tbsp Milled chia seeds or flaxseed
- 4-6 tbsp Water
- 1/2 tsp Dried oregano
- Pinch of salt

How to make:
Pre-heat your oven to 180fan

> In a bowl add the Cauli Rice, ground almonds, milled chia seeds, oregano, salt and water and mix together until it forms a dough-like consistency. Add more water if need be but you don't want it to be too wet otherwise you will end up with a soggy base. 
> Line a baking tray with baking or parchment paper.
> Place the 'dough' mix onto the tray and press down into shape. You want to ensure the base is spread out evenly and not too thick - Aim for about a 1cm thickness.
> Bake in the oven for about 15-20 minutes until slightly golden
> Whilst the base bakes, prep the veggies for the topping (or whatever you fancy). I sliced up some aubergine, red onion rings, peeled some strips of courgette, and added some cherry tomatoes that when roasted become sweet and juicy. All of which work very nicely with the pesto and cauliflower base - but the choice is yours!
> Remove the base from the oven, top with the basil pesto add the veggies along with a little olive oil and oregano then return to the oven for around 8-10 minutes.
> Top with some fresh rocket leaves, slice up and tuck in! 

These pesto sauces are so versatile though, not only brilliant for pizza but also work perfectly on pasta, over salads or with roasted veggies.  

Available to buy from the Free From section in most supermarkets or on their website here.
To find out more about Sacla visit their website here


*All views and opinions are my own and are a true representation of my review for this product/service.

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