The mercury is starting to rise and on the weekend we welcomed the return of the juicer from the depths of the cupboard.  It was greeted by two cheering boys, a punnet of strawberries,  fennel and a few other bit and bobs.  I only got a mouthful of this thanks to two greedy boys who decided to help themselves whilst I was photographing but I have managed to make it again since.  I love it with lots of mint and on one occasion I added some lemon but as I always say make it your own - add more strawberries, bump up the apple for extra sweetness or downsize on the mint, if you wish, then savour and enjoy.

Strawberry and Fennel Juice
Serves 2 greedy boys in this instance

1 x 250gm punnet strawberries
1 large apple or 2 smalls
1/3 of a medium size fennel
1/2 lebanese cucumber
1 small zuchinni
a handful of mint leaves

Wash and prepare the above ingredients
 Juice according to your juicers instructions.
Then add some ice cubes for some chill factor.

Perfect!

Well  I can now say “I have tried it ”.  After months of spying this around the traps my intrigue got the better of me and I decided to give it a go.  I tweaked the base to my own liking then topped it with tomato paste, a sprinkle of grated parmesan grilled it and then finished off with a leftover salad.  You of course could could top it whatever you like and cook it as a traditional pizza which i have also done as well.   It was truly tasty but not comparative to my tried and tested whole wheat spelt pizza base that as a family we regularly enjoy on a Friday night at the end of the working week.

Cauliflower Pizza Base
Adapted from Supercharged Food

I small cauliflower riced **
1 cup almond meal
1 egg
zest of a 1/2 lemon
fresh thyme leaves from 3 - 4 sprigs
1/4 - 1/3 cup parmesan (you decide)
sichuan salt and pepper to season or sea salt

Preheat oven to 225 degrees celcius
Place a pizza stone in the oven to preheat as well
In a bowl combine all the ingredients and mix well to combine
Spoon out the mixture on to a sheet of baking paper and using your hands press into a round shape that resembles a pizza base
Place in the oven on the pizza stone and cook for 12 - 15 mins or until well browned
Remove and allow to cool slightly before topping with with whatever you desire before grilling to warm toppings or melt some lovely cheese of your choice....

* to rice cauliflower - place florets of cauliflower in a food processor.  Whiz until finely chopped but not to much as you don’t want to puree it.

If using almond meal is a problem then check out this post which omits it.

Enjoy!