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MAKE IT YOURSELF: CAULIFLOWER PIZZA
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INGREDIENTS
500g cauliflower florets
1 small zucchini
2-1/2 tsp oil, divided
1/4 tsp salt
100g parmesan cheese
2 eggs
100g ground almonds
3 to 4 Swiss brown mushrooms
3 to 4 cherry tomatoes
150 to 185g pesto, store-bought or homemade
125g ball of mozzarella cheeseMETHOD
1. Preheat oven to 200 deg C. Line one large baking tray (I use the one that comes with the oven) and one medium baking tray with foil.2. Rinse and pat dry the cauliflower, cut them into smaller pieces. Toss with 1 tsp of the oil and place in one layer on the large baking tray. Rinse and pat dry the zucchini, slice into 0.5cm-thick rounds, coat with 1/2 tsp oil and the salt. Place in one layer on the smaller tray. Put both in the oven. Roast the cauliflower for 25 minutes and the zucchini for 15 minutes.
3. While the vegetables are cooking, slice the parmesan cheese thinly and place in a food processor and let it run until the cheese is ground fine. Scoop out into a bowl and set aside.
4. When done, place the zucchini on a plate and set aside. Let the cauliflower cool for 10 minutes, then place in a food processor and whiz for about 30 seconds. Add the parmesan cheese, eggs and ground almonds and process until you get a thick puree (below).
5. Discard the foil from the large tray and line it with baking paper. Brush the remaining 1 tsp oil on the paper. Scoop the cauliflower and cheese mixture onto the paper and, using the back of a spoon, shape it into a circle about 25 to 28cm in diameter. Bake in the upper part of the oven for 18 to 20 minutes or until the crust is lightly browned (below).
6. Remove from the oven and let rest for 10 minutes. Turn oven up to 230 deg C.
7. Slice the mushrooms thickly, no more than four slices for each mushroom and halve the cherry tomatoes.
8. Spread the pesto evenly on the crust. Top with the zucchini, mushrooms and tomatoes. Tear the ball of mozzarella over the toppings.
9. Place in the top part of the oven for eight to 10 minutes or until the cheese is lightly browned. Remove from the oven, let rest five minutes, use the paper to transfer the pizza onto a wooden board or a large plate. Cut and serve.
Serves four