Cauliflower Pizza -topped with Prosciutto, Gorgonzola & Figs
Serves 3
The perfect low carb and gluten free alternative when indulging for Friday Pizza Night! The cauliflower bases are extremely moreish and can be topped with anything your heart desires.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Cauliflower Base
  1. 1 cauliflower head, cut into florets
  2. 2 eggs
  3. ¾ cup almond meal
  4. 1/3 cup parmesan cheese
  5. 1/3 cup mozzarella cheese
  6. 2 teaspoon mixed dried herbs
  7. 1 teaspoon salt & pepper
  8. 1 tablespoon olive oil
Gorgonzola, Prosciutto & Fig Topping
  1. 3 tablespoons pizza tomato paste
  2. 1 cup rocket
  3. 6-8 slices prosciutto
  4. 1 fig, sliced
  5. 100gm gorgonzola cheese, crumbled
Kid’s Hawaiian Topping
  1. 3 tablespoons pizza tomato paste
  2. 100gm ham, diced
  3. 1.5 cups mix of cheddar & mozzarella cheese
  4. 100gm tinned pineapple, chopped
Instructions
  1. Preheat a fan-forced oven to 180C and line two trays with baking paper.
  2. Place the cauliflower florets into a food processor and blitz until they turn into a crumb consistency.
  3. Place the shredded cauliflower into a tea towel or nut milk bag and squeeze out any excess liquid.
  4. In a large bowl, add all of the ingredients for the cauliflower base and mix together well. Divide the mixture into two large balls and place each onto a baking tray.
  5. Place another piece of baking paper on top of the mixture and use a rolling pin to roll out the mixture until its fairly even in depth.
  6. Place the cauliflower bases into the oven and cook for 30 minutes.
  7. Bring the bases out of the oven and top with the pizza tomato paste and your chosen toppings. Return to the oven for another 10 minutes or until the cheese has melted.
  8. Take the pizzas out of the oven and allow them to cool for a few minutes before slicing into portions.
Rebecca Pope Sydney Lifestyle Blogger https://rebeccapope.com.au/