Cauliflower Pizza
This quick and simple gluten-free, low-carb and vegetarian version of pizza represents a tasty and versatile alternative to traditional ones. Make it even more special with the best toppings including Mutti Finely Chopped Tomatoes.
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Medium
Ingredients
-
1
kg
Cauliflower
-
1
Egg
-
20
g
Peanut oil
-
1
Garlic clove
-
1
tsp
Oregano
-
1
tbsp
Grated cheese
-
50
g
Finely chopped mozzarella
-
Salt
-
Pepper
For the topping
-
200
g
Mutti Finely Chopped Tomatoes
-
150
g
Finely chopped mozzarella
-
2
tbsp
Extra virgin olive oil
-
1/2
tsp
Oregano
-
Salt
-
Pepper
-
Basil
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Cauliflower Pizza: Method
- Wash the cauliflower and remove the stem, then separate the florets. Put the cauliflower florets into a food processor and blend them until they're rice-like in texture.
- Drizzle some oil into a non-stick pan and add the cauliflower granules, sprinkle with salt and cook on a medium heat for 10 minutes.
- Prapare the cauliflower dough: transfer the cauliflower into a bowl, add the egg, the grated cheese, crushed garlic, oregano and pepper.
- Sprinkle a few droplets of water onto a 28cm tray and cover it with baking paper. Pour the cauliflower mixture onto the tray and press it down with a spoon. Cook in the oven on a fan setting at 180° for 30 minutes, until it is dry and golden. Flip it and bake on the other side if necessary.
- Mix the Mutti Finely Chopped Tomatoes with the oregano, salt and oil. Take the cauliflower out of the oven and cover it with the tomato sauce and mozzarella and bake in the oven for another 8/10 minutes
- Serve with a sprinking of oregano, and a few basil leaves
