100g mozzarella, thinly sliced
INGREDIENTS
¼ cup (60ml) each tomato pasta sauce and pesto
100g mozzarella, thinly sliced
CAULIFLOWER DOUGH
250g mixed cherry tomatoes, halved (smaller ones left whole)
Baby basil leaves, to serve
CAULIFLOWER DOUGH
1 tbs olive oil
1 (about 700g) cauliflower
¾ cup (75g) almond meal
1 tbs olive oil
30g grated parmesan, plus extra to serve
2 eggs