I’ve been waiting to give the whole cauliflower trend a run for its money for a while now and after experimenting with cauliflower rice, I thought it was about time I moved onto something that felt a little more indulgent.
I’m not usually a fan of cauliflower but the result was truely delicious! My OH even commented that he thought it tasted better than a normal pizza (and he’s not on a diet!).
Serves 1 = 12sp (previously 10pp) for the whole pizza, serves 2 = 6sp (previously 5pp) for half)
Half a large cauliflower (yields around 250g cauliflower)
100g half fat grated mozzarella
1 egg, beaten
½ tsp garlic salt, oregano, basil
2 tbsp tomato puree
2 mushrooms sliced
¼ pepper sliced
2 slices of prosciutto
1 tbsp fresh parmesan, finely grated (optional)
Pinch of crushed chillies
Preheat the oven to 200c.
Chop the cauliflower florets roughly and pop into a food processor, blending until it turns into a fine rice like grain. Pop into a bowl, cover with cling film and microwave for 8 minutes.
Take out the microwave and add 70g of the mozzarella, the beaten egg, garlic salt, oregano and basil. Season well. Combine everything together in the bowl until it forms a dough like consistency.
Take a baking tray, spray with frylight and pop the pizza dough in the centre of the tray. Using a spatula or the back of a wooden spoon, flatten out into roughly 9 inch circle.
Spray with frylight and then pop into the oven for 10-12 minutes until the base starts to nicely brown.
Remove from the oven and spread the tomato puree across the base. Then top with the mushrooms, peppers and prosciutto. Sprinkle over the remaining cheese and parmesan, season and sprinkle over a few crushed chillies.
Switch the oven to grill and pop under for 3-4 minutes until the cheese starts to melt and bubble.
Remove from the oven, slice into 6 and then serve on a large wooden board with a nice rocket salad in the centre. Drizzle with balsamic vinegar to finish.