Crust:

2 pieces cauliflower, cut into small florets
½ cup mozzarella cheese, shredded
1 large egg, lightly beaten
½ teaspoon sea salt
½ teaspoon dried oregano
Pinch of ground black pepper

Malunggay Pesto:

1/2 cup malunggay leaves
1/4 cup fresh basil leaves
2 tablespoons grated parmesan cheese
3 tablespoons roasted cashew nuts
½ teaspoon garlic, minced
1/2 cup extra virgin olive oil
Salt and pepper to taste

Toppings:

Mozzarella cheese
Kesong puti
Malunggay leaves
Basil leaves

Crust:

1. Preheat oven at 220 degrees C and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil.
2. Make cauliflower rice in food processor. After, microwave on high for 8 minutes until cooked.
3. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can.
4. Transfer the cauliflower to a mixing bowl and add mozzarella, egg, oregano, sea salt and pepper.
5. Using your hands or a spatula, press the mixture onto the baking sheet and shape into a thin pizza “disc”.
6. Bake for 15 minutes until golden. Remove from the oven and let cool for 5 minutes.

Malunggay Pesto:

1. Blend all ingredients for the malunggat pesto until smooth.

Pizza:

1. Top crust with malunggay pesto, mozzarella cheese, kesong puti and malunggay leaves. Season with salt and pepper.
2. Bake in the oven for another 10 minutes or until cheese has melted.