Thai-Style Cauli Pizza Cups
Say hello to our quick and easy Thai-style Cauli Pizza Cups with a simply nutty twist!
Pre-heat oven to 200°C and grease a 12-hole mufﬁn pan with a non-stick spray.
Place the cauliﬂower in a food processor and blend until smooth. If you don’t have a food processor, you can use a grater.
In a clean tea towel, wrap up the blended cauliflower and press firmly to remove excess water.
In a large mixing bowl, combine the cauliﬂower, cheese, egg, garlic powder and seasoning.
Spoon 2 tablespoons of the mixture into each mufﬁn hole and using your ﬁngers, press down ﬁrmly to form a crust in each. Ensure that you go at least 2 cm up the sides to form a cup. You can use an ice cream scoop with a lever to easily portion out even amounts of the mixture.
Bake for about 25-30 minutes until ﬁrm and golden brown. Leave to cool while you prepare the pizza toppings!
Heat the Bega Simply Nuts Smooth Peanut Butter, coconut milk, soy sauce and chilli in a small pot over medium heat for about 1 minute until smooth. Whisk to combine and stir in the chicken, capsicums and spring onions. If you like it spicier, add more chilli to taste!
Spoon the chicken mixture over the cauliﬂower crusts and sprinkle the cheese on top. Bake for 10-12 minutes until the cheese is melted.
Scatter the coriander on top and ENJOY!