cauliflower pizza base

Updated: Sep 7, 2019





prep time: 30 minutes

cook time: 50 minutes


ingredients


base


1 head cauliflower

2 eggs

80g grated parmesan

1 tbsp salt

1 tbsp chopped rosemary


toppings


6 slices prosciutto

120g gorgonzola sliced

1/2 red onion

2 figs

2 handfuls of rocket


tomato sauce


3/4 cup passata

1 clove garlic

1 tbsp chopped rosemary

1 tsp salt


method


preheat oven to 180 degrees


cut the cauliflower into florets and boil in water for 10 minutes. drain and blitz in a blender until you have a rice-like texture. transfer to a tea towel and squeeze out any excess water


combine the cauliflower, eggs, parmesan, salt and rosemary in a bowl


line a tray with baking paper and press the cauliflower mixture into a circle about an inch in thickness


bake the base for 15 minutes then remove from the oven. cover the top of the cauliflower base with a second piece of baking paper as this will assist with flipping it over. once flipped, cook the other side for 12 minutes


for the tomato sauce, sauté the garlic in a dash of oil then add the passata, salt and rosemary. simmer for 10 minutes


spoon the tomato sauce over the base of the pizza then top with the gorgonzola, red onion and prosciutto. bake for 10 minutes


scatter the cut figs over the pizza and cook for a further 10 minutes


top with rocket prior to serving