Purple Pizza

Want to know how to make cauliflower, beetroot, red onion and Blue Cheese pizza? Look no further! This is your ultimate recipe.
Ingredients for 2-6 servings

Cauliflower base ingredients - makes 2 pizza crusts

- 1 head cauliflower

- 500g beetroot - raw

- 4 medium eggs

- 180g Castello® Tickler Extra Mature Cheddar

- 1/2 tsp garlic granules

- 1 tsp dried thyme

- pinch of salt and pepper to taste

- 3 tbsp coconut flour

Toppings

- 160g Castello® Extra Creamy Danish Blue

- 1 red onion, cut to wedges

- 20 slices of white potato

- radish sprouts to garnish

Purple Pizza

Preparation

For the base, pulse the cauliflower in a food processor, scraping the sides down a few times until the cauliflower is like couscous.

Cook the cauliflower in boiling water for 1 minute, strain and leave to cool for 5 minutes while peeling and grating the beetroot.

Preheat the oven to 180' C or 350' F.

Once the cauliflower has cooled enough to touch comfortably, use a muslin cloth or tea towel to squeeze out as much liquid as possible.

Next mix the cauliflower and beetroot together in a mixing bowl with the Castello® Tickler Extra Mature Cheddar, eggs, garlic granules, dried thyme, salt, pepper and coconut flour.

Once fully incorporated, line a baking tray with baking paper and form two pizza crusts.

Cook for 20 minutes then add the toppings and cook for a further 7-10 minutes.

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