Preheat a conventional oven to 210C, or fan oven to 230C.
Place cauliflower in a food processor and process until fine, cover and microwave on high for 10 minutes, or until very tender. Drain through a fine sifter, pressing down well with a wooden spoon to remove excess liquid. Lightly whisk the egg. In a bowl combine the cauliflower, half the parmesan, and the egg.
Line a 30cm round pizza tray with baking paper. Spread cauliflower mixture evenly around the tray, pressing in firmly. Bake for 20 minutes or until golden.
Place the cubed pumpkin in a microwave container, and microwave on high for 5-7 minutes, or until soft. Mash or food process the pumpkin, mix in finely chopped tomato; add the salt, pepper, and chili flakes (optional).
Once the cauliflower base is out of the oven, evenly spread pumpkin mixture. Top with mozzarella, shredded chicken, capsicum, onion, shallots, and the remaining tomatoes. Sprinkle over remaining parmesan cheese, and place back in the oven for around 7 minutes, or cheese is melted.
Low carb and gluten-free fluffy bread substitute. These little breads are easy to pop into your bag when going to work, or great to eat at lunch.
Discover a new low carb trend; courgetti. Make noodles from your courgette, so no need for pasta full of carbs. Add some chicken, cream, parmesan and parsley and there you go!
A delicious low carb dish: Quiche Cup with spinach and bell peppers. This oven dish is easy to prepare and will bring joy to your table guests.
