The Catalan TableCauliflower Pizza
A crispy base made of boiled cauliflower, bound with egg and Parmesan cheese, perfect for a light and flavorful pizza.
Ingredients
Servings
4
Measurement units
Ingredients
- 700 gcauliflower (pieces once cleaned and before boiling)
- 1 egg
- 120 gParmesan cheese
- 100 gEmmental cheese
- salt and black pepper
- 1 tablespoondried basil
- vegetables to taste for stuffing
- fried tomato
- 150 gmozzarella
- fresh basil or fresh arugula
Nutritional Information
Per serving
Calculated for 4 servings
Calories
411 kcal
Protein
31.8 g
Fat
25.4 g
Carbohydrates
15.1 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Method
- Have tomato soffritto ready and the topping vegetables cooked al dente.
Make the base
- Preheat to 220 ºC. Blanch cauliflower 4 minutes, drain and blend. Drain again.
- When cold, add egg, grated cheeses, dried oregano, salt and pepper, and blend again.
- Roll between two sheets of baking paper. Bake 15 minutes at 220 ºC. Do not remove the bottom paper.
Topping
- Soffritto, vegetables, mozzarella. 7 minutes at 220 ºC. Basil or rocket. Serve on the paper.
Recommendations & Tricks
- It is not a pizza and has no pizza firmness: move it to the plate on the baking paper underneath.
- It can be made in individual ring moulds, always with baking paper underneath.
- The topping vegetables must be sweated first.
Original recipe
View or download the original PDF document.