Cauliflower Pizza With Sunflower Seed ‘Ricotta’ - cooking recipe

Ingredients

2 1/2 cups cauliflower, cleaned lightly steamed, blitzed then drained in a nut milk bag
1/2 cup organic chickpeas
1 teaspoon chia seeds
1 teaspoon ground flax seeds (Mixed with the chia seeds and 3 TBS warm water, left aside to swell)
1/2 cup almond meal
2 tablespoons organic cold pressed olive oil
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
organic green olives
red bell pepper
fresh chives
baby spinach and kale leaf
spring onion
tomato paste
pasta sauce
avocado
1 cup sunflower seeds (Soaked in water overnight or at least 2 hours)
3 tablespoons nutritional yeast
1/2 teaspoon apple cider vinegar (Organic, with the 'mother')
1/2 teaspoon fresh lemon juice
1 tablespoon chopped fresh chives
1 pinch salt and pepper

Preparation

Pre-heat the oven to 200C.
CAULIFLOWER PIZZA BASE.
Drain and rinse the chickpeas and blitz in a food processor - place into a large mixing bowl.
Clean and rinse the cauliflower - and lightly steam for about 3-5 minutes Don't over steam or the base will turn soggy.
While the cauliflower is steaming, in a small bowl add the flax, chia seeds and water. Leave aside to swell.
Once the cauliflower has steamed, remove and spin in a salad spinner to remove any excess moisture.
Blitz in a food processor until fine. Place into a nut milk bag or muslin cloth and squeeze out any liquid. You want the cauliflower to be as dry as possible.
Add the flax/chia egg, cauliflower and remaining base ingredients to the chickpeas and mix thoroughly.
Flatten the mixture out on a baking paper lined pizza tray. Use your fingers to spread and flatten evenly. Poke with a fork to ensure even cooking, and pop into the oven on 200C for 10 minutes.
SUNFLOWER SEED 'RICOTTA'.
Add all ingredients into a food processor, and blitz until chunky.
Store in an airtight jar for up to 3 days.
TOPPINGS.
Once the base has cooked, mix the tomato pasta sauce and tomato paste, and spread evenly over it.
Place the spinach, kale, red bell pepper, spring onion and olives and place back in the oven on 180C for a further 10 minutes.
Once cooked, remove and add the 'ricotta', fresh chives and sliced avocado.
Serve and enjoy!