PIZZA WITH CAULIFLOWER BASE

8th July 2020

by matthew

Cuisine MKD

Category Classical & MKD Recipes

FAT: 39.49g PROTEIN: 21.26g CHO: 5.25g Kcals: 461

Notes

You don't have to divide the cheeses but I found that swopping 3g of each gave more flavour to the base and a nicer finish to the topping. Good for using up leftover cauliflower. You could use raw but you will only need 50g

Ingredients

31g Mozzarella Grated Morrisons
10g Ground Almonds Morrisons
14g Cheese Mature Cheddar Cathedral City
32g Tomatoes Chopped Napolina
12g Peperami
11g Olives, in brine
13g Olive oil
25g Eggs, whole, raw
63g Cauliflower, boiled in unsalted water
48g Mushrooms, white, raw

Instructions

You will also need some dried herbs and a little GIA garlic paste
The cauliflower needs to be really well-drained so leave it on some kitchen paper til it is cold
Pre-heat oven to 190c/Fan 170c/Gas 5
Mash the cauliflower til really fine then mash in 28g of mozzarella. Or blitz in a mini food mixer
Add the ground almonds and 3g of the grated Cheddar Cheese.
Mix with the beaten egg. Spread on a non-stick tray making a neat 5 inch round
Bake for approx 15 mins till starting to brown
Chop the mushrooms and fry in the oil.
Chop the tomato mix with a little garlic paste
Spread the tomato over the base add the sliced pepperoni & mushrooms.
Top with the remaining 12g Cheddar cheese & 3g Mozzarella, herbs & olives
Put back in the oven and cook for a further 12- 15mins

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PIZZA WITH CAULIFLOWER BASE