I love making pies and experimenting with increasing their vegetable content. What better way to do it than in the crust itself!

Ingredients

• 1/2 cauliflower head
• 1/4 cup corn kernals
• 6 chives
• 1 cup cheese – I use a mixture of parmesan, cheddar and mozzarella
• 1/2 cup oatmeal
• 2 tablespoons avocado oil
• 2 eggs

Method

1. Preheat the oven to 200*C. Line a 24cm cake tin with baking paper.
2. Place the cauliflower in the food processor and process until fine. Add the corn and chives and pulse until smooth.
3. Add the cheese, oatmeal, oil and eggs and combine well (it’s much easier to mix it with your hands for this part).
4. Spread over the base of the cake tin and bake until golden brown (approx 25 minutes). Allow to cool slightly before adding topping – in the picture above, I’ve used walnuts, roast vegetable dip and kale pesto!