Cheesy Prosciutto Cauliflower Pizza – 12sp

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.

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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!).

Ingredients
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
Method

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.

Enjoy!

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15 thoughts on “Cheesy Prosciutto Cauliflower Pizza – 12sp

  1. Alison long says:

    Made this today. Very tasty and easy to make. Will bake base longer and lower to make firmer next time. Excellent recipe Laura xx

    • Laura says:

      Hi Colleen, I use half fat grated mozzarella in the base rather than cheddar as it holds together a bit better. Then half fat mozzarella and Parmesan on top 😊 x

  2. Dinah says:

    Laura, you are a legend! This a fantastic recipe. I have just made it for hubby and I to eat watching the rugby. He is very happy and so am I. It is tasty and excellent value in points. I used Serrano ham as I had some in the fridge but the mushrooms tasted pretty meaty anyway. I also fried some red onion to go on top of the tomato. I did use the Parmesan but I can see that with a few tweaks such as half fat cheddar and no meat this could be even lower in points and just as scrummy. Thank you.

    • Laura says:

      So pleased you both enjoyed it Dinah. I love this one, I actually like it more than normal pizza, so much flavour in the base that you just don’t get normally x

  3. lindsey says:

    So excited to try this for dinner tonight. I’ve substituted the parmesan with sweetcorn and it works out 10SP cannot wait to try!! 😁

  4. Jackie Chapman says:

    Was really craving pizza and new you had created this recipe. It hit the spot. Turned out lovely and it was really filling. Great for a post workout lunch and low on carbs. Thanks Laura x

  5. Andrea PRESS says:

    Hi, I am contacting you from an important Spanish newspaper. We are working on an article about healthy pizzas that will be published next week and would like to feature your cauliflower pizza. Could you please send us high resolution images of it to my personal email? I hope to hear from you soon,

    Andrea M- B
    LV MG

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