Cauliflower Pizza with Double Crème White, Beetroot and Walnuts – The Ultimate Recipe

Total 1 hr Prep 30 min

Indulge on a new and exciting take on pizza with our recipe for Cauliflower Pizza with Creamy White, Beetroot and walnuts. Presenting a unique cauliflower pizza crust, a garnish of honeyed shallots, beetroot and Castello® Double Crème White this mouth-watering treat goes all-in on flavor. The perfect summer-time addition to your recipe book, friends and family are bound to be falling in love with this one! With an assortment consisting of simple, yet fresh ingredients at your disposal, this easy-to-follow recipe demands only a little more than half an hour of preparation, perfect for times when you want to mingle with your guests or stay on the couch. You could even pre-bake the crust the day before, for when you want to spend even less time in the kitchen!

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Cauliflower Pizza with Double Crème White, Beetroot and Walnuts – The Ultimate Recipe

Ingredients

5 slices serrano ham

Cauliflower crust

2 cups water
1½ cauliflower – grated to resemble rice
2 eggs
6⅛ oz grated mozzarella 15%
2 tsp dried oregano
1½ tsp coarse salt
¾ cups tomato sauce with cream
1 red pepper
1¾ oz rinsed rocket leaves
2 tbsp freshly squeezed lemon juice

Preparation

Preparation

Lay out the ham slices on a baking sheet lined with parchment and bake in the middle of the oven until crisp for approx. 10 min. at 400°F (fan setting). Cool on a rack.

Cauliflower crust

For the Cauliflower crust: Bring the water to a boil in a heavy-bottomed saucepan and add the cauliflower. Cook over medium heat, covered, for about 10 min., stirring occasionally.

Drain the cauliflower, rinse with cold water, then drain well. Spread the cauliflower out on a tea towel, roll it up and wring out any remaining water.

Beat the eggs in a bowl, then add the cauliflower, cheese, oregano and salt. On a baking sheet lined with parchment, spread half the mixture in a circle (approx. 30 cm in diameter).

Repeat the process with the rest of the mixture and bake the crusts on the bottom rack – until golden for 25-30 min. at 400°F (fan setting).

Remove the crusts from the oven. Spread them with tomato sauce and bell peppers, then finish baking them for 10 min. at 400°F (fan setting).

Meanwhile, toss the arugula with the lemon juice. Break the crispy ham into smaller pieces and sprinkle on the finished pizzas along with the arugula. Serve immediately.

Serving Suggestion

With good looks and great flavor, our recipe features a homemade pizza crust made from fresh cauliflower, oatmeal, Castello® Aged Havarti and an egg-wash for that beautiful golden hue. To top everything off, a dash of oregano provides that classic pizza aroma. For the topping, flavors rely on fresh ingredients to give this cauliflower crust pizza its charming character. A handful of sautéed shallots glossed in honey and butter nestle against thinly sliced beetroot, chopped walnuts and fresh oregano to finish.

Serving Suggestion

For that true pizza-feel, we chose to add a cheese with a unique sense of balance in both flavor and texture. As our recipe calls for fresh and simple ingredients, it is crucial that the cheese allows for other flavors to grow while also having a presence of its own. It goes without saying that a cheese easily could end up being too sharp, in turn detracting from the composition of nuance and flavor in our recipe. In wanting to get that perfect balance, we opted for our Castello® Double Crème White because of its mild profile and creamy texture. A complex, clean and wholesome cheese, its enchanting taste draws from a combination of soft butter, cream and a pinch of salt. Even scares dashes of this smooth soft white cheese is enough to leave a lasting impression. As it bakes, flavors strengthen, becoming slightly more nutty and earthy, perfect for really opening surrounding herbaceous and vegetal ingredients. Blending with the zest from the beetroot and the elegant sweetness of the honeyed shallots it works to heighten their impression on the pizza.

Tips & Tricks

When looking for ways to improve your meals and how you perceive them, you might want to consider what drinks you pair them with. Going for soft drinks or something that does not cater to the ingredients of your recipes often results in flavors being washed out or even removed from your palate entirely. Instead, keep in mind the strongest aromas and notes of your recipe, and look for contrasts to those in your drink, whether it be wine, beer or even flavored club soda.

Tips & Tricks

For a recipe such as our Cauliflower Pizza, flavors are predominately sweet, decadent and bright. While it might seem counterproductive, in this case, white wines with high acidity and a sense of crisp dryness work beautifully when matched with similar nuances from your pizza. Delicate whites such as a Pinot grigio or Sauvignon Blanc both share sweet and zesty characteristics that flow especially well with vegetal dishes.

Tips & Tricks

Focusing on beer, the same thinking can be applied here. You want to look for variants with moderate to high bitterness and maltiness, as these qualities work wonderfully in salads and pizzas like these. Look for blonde or golden ales for that perfect match-up.

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