Cauliflower Pizza

with Castello® Double Cream Brie, Beetroot & Walnuts
4 servings
  • 50g Castello® Creamy Havarti, grated
  • 2/3 cup cauliflower, rinsed and cut into pieces
  • 1 egg
  • 5 tbsp oatmeal
  • 5 tbsp flour
  • 1 tbsp oil
  • 2 tsp oregano
  • Salt and pepper

Pizza toppings

  • 150g Castello® Double Cream Brie
  • 3 shallots, sliced 
  • 1 beetroot
  • Honey and butter for frying
  • Walnuts
  • Fresh oregano
Cauliflower Pizza

Preparation

1. Preheat your oven to 200°C.

2. Finely chop the cauliflower in a food processor or mini-chopper and drain well in a cloth, squeezing out the excess moisture (there should be 2/3 cup after the juice has been drained off). 

3. Combine the cauliflower and all remaining pizza base ingredients in a large bowl. Stir well and bring together into a ball.

4. Roll out between two pieces of baking paper into a large disc, around 0.5-1cm thick. Pre-bake at 200°C for approximately 15 minutes.

PIZZA TOPPINGS

5. Sauté the shallots in a little butter and honey until golden. Peel the beetroot and thinly slice (a vegetable peeler works well).

6. Cover the pizza with slices of Castello® Double Cream Brie, shallots and beetroot slices.

7. Bake at 180°C for approximately 5-7 minutes. Top with walnuts and fresh oregano leaves. Enoy!