Chapati Veggie Pizza 

2 Tbsp Miza Creamy Cauli Sauce
1 Bunch of Asparagus
50-70g Cheddar, grated

25g Parmesan, grated 

1/4 Tsp Ground Fenugreek
1/4 Tsp Garam Masala
1/4 Tsp Turmeric 
1/2 Tsp Fish Sauce 
4 Cauliflower Florets 
1/4 Avocado, sliced 
1/4 Lemon, juiced 
1/4 Red Onion, thinly sliced 

Cook Time (mins): 0025
Serves: 01

  1. Preheat the oven to 220C. Spread the cauliflower florets on a lined baking tray and season with salt and pepper and drizzle over olive oil. Roast in the oven for 10-15 minutes or until golden and cooked through. 
  2. In a small pan add 50ml white wine vinegar and 50ml water, with 15g caster sugar. Heat over low/medium until the sugar has melted, then increase the heat and boil for 2 minutes. Slice the red onion finely and add to the pan. Turn off the heat and submerge the onion into the liquid to pickle. Set aside. 
  3. In a medium frying pan on medium/high heat, add a drizzle of olive oil. Slice the larger asparagus spears in half lengthwise, keeping the smaller ones whole. Add the asparagus cut side down to the frying pan and char for 2-3 minutes until golden and cooked through. Set aside. 
  4. In a small saucepan add 1/2 tbsp of olive oil and heat over medium heat, add the spices and toast for 1-2 minutes until fragrant before adding the creamy cauli sauce and cook for 1-2 minutes. 
  5. Warm the chapati in the oven for 3-4 minutes until soft. 
  6. Place the chapati on a cutting board and then spread the creamy cauli sauce over the chapati evenly. Top with the grated cheese, then add the asparagus and cauliflower and garnish with a little more grated parmesan. 
  7. Turn on the grill and cook the pizza for 7-9 minutes, or until the cheese has melted and is slightly golden. 
  8. Top the pizza with some pickled red onion, sliced avocado and a squeeze of lemon juice. Cut into quarters and serve!