YMCA Healthy Living Magazine, powered by n4 food and health (Spring 2014) - Page 15
LISA DONALDSON, APD
Lisa is an Accredited Practising Dietitian, Accredited Nutritionist,
Sports Dietitian and Educator with a keen interest in health and fitness.
She truly believes that anything is possible and is here to lead the way.
With a background in education and fitness, she has a large toolbox of
skills and strategies to help you achieve your goals. Her daily mantra is
‘make life happen’. Find out more about Lisa at
Enjoy this unique pizza recipe,
from nutrition expert
Pizza is one of those foods that tastes amazing but
often leaves you feeling a little heavy afterwards. In a
creative twist, this base uses predominantly
cauliflower, a non-starchy vegetable,
which is very low in calories.
Method – base only
Preheat oven to 180°C.
Chop all florets off the cauliflower. Put in a food processor,
and pulse for 30 seconds until a rice-like consistency (not
mash). Alternatively use a grater and finely grate the
cauliflower to form that same rice consistency.
Transfer into a microwaveable bowl. Microwave for four
minutes. Then transfer cauliflower mix onto absorbent paper
towel or a dry tea towel, let cool before next step.
Wrap tightly in towel and wring out ALL the water that has
formed (this is critical, otherwise you’ll have a soggy base).
Try to get all the water out until it becomes semi-dry and
light, and then place back into bowl.
Add cheeses, herbs and spices. Then add the whole egg.
Mix with hands until thoroughly combined. If you think the
mixture is too wet then add in the almond meal.
Grab half the mixture and flatten with hands on a lined baking
tray. Do the same with other half.
Bake for 10 to 12 minutes, or until it looks brown and firm.
Pull out of oven and cool slightly.
Add your desired pizza toppings. I recommend using loads of
vegetables, some quality lean meat and just a tiny amount of
cheese (after all, there is cheese in the base.
Ingredients – base only:
1 whole cauliflower head
¼ cup light mozzarella cheese
/8 cup Parmesan cheese
1 whole egg
¼ cup almond meal (optional, as you may need this
later, depending on how well you drain cauliflower)
Sprinkle of oregano, basil and thyme
Sprinkle of pepper and chilli flakes (optional)
Return it to the oven for a further 10 minutes, and then enjoy!
SPRING 2014 YMCA HEALTHY LIVING MAGAZINE