Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Mix chia
Combine chia seeds and water in a bowl. Set aside for 15 minutes so that the mixture becomes thick. Preheat oven to 200°C/180°C fan.
2 Prep cauliflower crust
Meanwhile, separate cauliflower to florets. In 3-4 batches, pulse florets to small crumbles in a food processor. It''s important to work in batches so that the end results is crumbly and not mushy. If you don't have a food processor, grate cauliflower with a box grater. In a bowl, combine the crumbles with chia seeds mixture, almond flour, salt and black pepper.
3 Bake crust
With oiled hands, spread the crust mixture to an even thin layer on an oven tin lined with baking paper. Bake for 20 min or until nicely browned.
4 Prep toppings
Meanwhile, cut zucchini to thin slices. Heat oil in a pan over high heat and fry zucchini slices on both sides until golden brown. Season with salt and pepper.
5 Assemble and bake
Take the pre-baked cauliflower crust from oven. Spread tomato paste evenly on top. Sprinkle with dried oregano and vegan mozzarella. Arrange the fried zucchini slices on top. Continue baking in the oven for 5-10 min.
6 Serve
Garnish the pizza with fresh baby spinach leaves, and serve.