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Cauliflower Pizza

A low carb alternative

Are you looking for an original recipe for a vegetable dish? Then try cauliflower pizza topped with tomatoes, mozzarella, speck and zucchini.
50 min.
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easy
 

Ingredients

for 4 persons

1 kg cauliflower
40 g almond flour
3 eggs
3 tbsp. grated Parmesan cheese
200 g pureed tomatoes
1 zucchini
100 g speck strips
150 g Mozzarella
Fresh basil
Salt
Pepper
Extra virgin olive oil
 
Print recipe

Preparation

First remove the cauliflower leaves and then the cauliflower florets. Wash florets under cold water, mix in a food processor (repeat several times) and put the crumbs in a clean bowl. Add eggs, Parmesan cheese, almond flour and a pinch of salt. Mix with a spatula until you get a homogeneous and sticky dough.
Cover a baking tin (diameter of 30-32 cm) with baking paper, grease and put the cauliflower mixture on it. First press the dough with your hands and then with a tablespoon into shape (the edges should be a little bit higher than the rest of the surface). Bake in the preheated oven at 200°C (top/bottom heat) for about 30 minutes. In the meantime pour pureed tomatoes in a bowl and season with olive oil, salt and basil. Then let rest.
Cut the zucchini into thin slices with a mandolin and put aside. Cut Mozzarella, squeeze and let drain in a sieve. Remove the pizza from the oven and cover the surface with tomato sauce, mozzarella, zucchini slices and speck strips.
Sprinkle with a little bit of olive oil and bake in the oven at 200°C (top/bottom heat) for another 10 minutes until golden yellow. Remove from the oven and complete with fresh basil and pepper before serving.
 

Recipe from Il cucchiaio d'Argento

 
 

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