Cauliflower pizza with Castello® Brie, beetroot and walnuts

Ingredients for 4 servings

Base

150g cauliflower, rinsed and cut into pieces

50g Arla Dofino® Creamy Havarti

1 egg

5 tbsp oatmeal

5 tbsp flour

1 tbsp oil

2 tsp oregano

Salt and pepper

Pizza toppings

3 shallots

1 beetroot

Castello® Brie

Honey and butter for frying

Walnuts

Fresh oregano

Cauliflower pizza with Castello® Brie, beetroot and walnuts

Preparation

Base Method

  1. Rinse the cauliflower, finely chop in a food processor/mini-chopper and drain in a cloth (there should be 150g after the juice has been drained off).
  2. Combine the oatmeal and flour.
  3. Grate the cheese.
  4. Combine all the ingredients and form into a solid mass.
  5. Roll out between two pieces of baking parchment.
  6. Pre-bake at 200°C for approx. 15 min.

Pizza Toppings Method

  1. Slice the shallots into wedges and sauté them in a little butter and honey.
  2. Peel the beetroot and thinly slice (a peeler works well).
  3. Cover the pizza with everything except the walnuts and oregano and bake at 200°C for approx. 5-7 min.
  4. Top with walnuts and oregano.

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