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Cauliflower pizza

Cauliflower pizza

30 mins 2 persons
Vegetable Umami

ingredients

  • 5 slices serrano ham

Cauliflower crust

  • ½ l water
  • cauliflowers – grated to resemble rice
  • 2 eggs
  • 175 g grated mozzarella 15%
  • 2 tsp dried oregano
  • 1½ tsp coarse salt
  • 2 dl tomato & crème fraîche pasta sauce
  • 1 red bell pepper
  • 50 g rinsed rocket
  • 2 tbsp freshly squeezed lemon juice

preparation

1. 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 200°C (fan oven). Cool on a rack.

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

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

4. Whisk the eggs in a bowl, then add the cauliflower, cheese, oregano and salt.

4. 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 200°C (fan oven).

5. Remove the crusts from the oven. Spread them with tomato sauce and bell peppers, then finish baking them for 10 min. at 200°C (fan oven).

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