Why recepie famous for?
Cauliflower works as an alternative to flour in this on-trend, super light pizza base. The parmesan gives the cauliflower crust a deep flavour which you can then personalise with your own toppings
Ingredients
cauliflower ½, broken into floretsegg 1, beaten
parmesan or vegetarian alternative 50g, grated
spray olive oil
garlic ½ clove
chilli flakes a pinch (optional)
passata 250ml
basil a handful, torn
light mozzarella ½ ball, thinly sliced
rocket or baby kale a handful of leaves
Instructions
STEP 1
Heat the oven to 200C/fan 180C/gas 6. Cook the cauliflower for 4 minutes in boiling salted water, then drain well. Once cooled, pat with a kitchen towel to dry completely, and transfer to a food processor. Blitz until it resembles couscous. Tip into a bowl, season, and stir in the egg and parmesan. Mix until it comes together. Spread onto a lined baking sheet, sprayed with oil and press into a pizza base shape using a spatula. Bake for 15-20 minutes until it is golden and feels firm.
STEP 2
Meanwhile, fry the garlic and chilli in olive oil for a minute before adding the passata. Simmer and reduce until thick and spreadable. Add the basil and season. Spread the tomato sauce over the base then add the slices of mozzarella. Put back in the oven for 10 minutes until the cheese has turned golden. Scatter with rocket or baby kale.
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