Cauliflower pizza topped with Spinach & Sweetcorn  

Serves 2-3

Prep Time 10-15 minutes

Cook Time 40-45 minutes

Ingredients

1 Bag of Donegal Catch Natural Cod fillets 380g

1 Bag Green Isle Sweet Potato wedges 500g

1 Bag Green Isle Simply Steam Peas, Baby Carrots & Sweetcorn 480g

1 Pack of Taco shells

1 Bag of mixed leaf salad

1  Lime

100g sliced red cabbage

100g salsa- optional

60ml natural yogurt- optional

Method

 

  1. Pre-heat oven to 200⁰C/gas mark 6.
  2. Defrost the cauliflower rice and place in the centre of a clean tea towel.
  3. Pick up the corners of the cloth and, twisting tightly, wring out as much liquid as possible from the cauliflower.
  4. Empty the cauliflower into a bowl and add the cheeses and egg.
  5. Season and mix everything together well then turn the mixture out onto a lined baking sheet.
  6. With your hands, firmly press it into a 20cm circle then bake for 20 minutes.
  7. Remove from oven and flip over, returning to the oven for another 10 minutes.
  8. Spread the tomato sauce over the base, top with the mozzarella and scatter over the sweetcorn, spinach, ham and tomato.
  9. Put back in the oven and bake for another 10 minutes until the cheese is melted and the toppings piping hot. Garnish with basil and serve immediately!