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Ingredients½ medium cauliflower 1 teaspoon curry powder ½ teaspoon ground turmeric ¼ teaspoon ground cardamom Oil for roasting ½ medium All Good banana – thinly sliced 50 grams goat feta – roughly crumbled Pesto ¾ cup olive oil 1 clove garlic – roughly chopped Handful fresh mint leaves Handful fresh coriander leaves Handful fresh parsley leaves ¾ cup toasted cashews Sea salt and cracked black pepper Pizza Base 1 ¼ cups almond meal 1 cup tapioca flour ½ teaspoon sea salt ½ teaspoon dried Italian herbs 1 free range egg – lightly beaten ½ cup All Good Original Oat Milk 2 tablespoons olive oil To serve (optional): finely sliced spring onion, mint leaves, sesame seeds, chilli flakes |
MethodPizza basePreheat oven to 220 degrees celsius Combine all the pizza base ingredients in a mixing bowl and whisk together. Set aside for 5 minutes. Mix well. Line a baking sheet with baking paper. Use a thin spatula to spread the mixture into a thin circle that is roughly 30cm in diameter and 1/2cm thick. Bake for 10 minutes until lightly golden and place on a rack to cool. Can be made up to 24 hours in advance Topping Preheat oven to 200 degrees. Cut cauliflower into florets. Drizzle generously with oil. Sprinkle with the curry powder, turmeric and cardamom. Season generously and toss well. Roast for 20 minutes until slightly tender and the tips are browned. Use a small food processor or stick blender to blitz the pesto ingredients to a relatively even consistency. Taste and season generously. Store in the fridge. To assemble Preheat oven to 220 degrees. Spread the pizza base with the generous dollop of pesto (the recipe will make more pesto then you probably need). Top with the cauliflower pieces, sliced banana and crumbled goat cheese. Bake for 8-12 minutes until the crust is golden on the edges. Top with cracked black pepper, chilli flakes (if desired), spring onion and sesame seeds. |
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.
