Catalan Kitchen LogoThe Catalan Table
Cauliflower Pizza
A crispy base made of boiled cauliflower, bound with egg and Parmesan cheese, perfect for a light and flavorful pizza.
cauliflower
oven
pizza
main dish
vegetarian
Ingredients
Servings:
4

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 (Approx.)

Calories
1727 kcal
Protein
16 g
Fat
187 g
Carbohydrates
4 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Prepare a tomato sofrito by heating a little olive oil in a pan over medium heat. Add chopped onions and garlic, and sauté until they are tender, about 5 minutes. Add the grated tomatoes and let them simmer for about 20-25 minutes, stirring occasionally until the sauce thickens.
  • Cook the filling vegetables, such as eggplants, zucchinis, or peppers, in boiling salted water until they are al dente, meaning they still have some firmness when bitten. This usually takes between 5 and 7 minutes. Once cooked, drain them and set aside for the filling.

Prepare the Base

  • Preheat the oven to 220°C to ensure it reaches the optimal temperature when you place the pizza base in it.
  • Cut the cauliflower into small florets and blanch them in a pot of boiling water for 4 minutes to soften them slightly.
  • Allow the cauliflower to drain well in a colander for a few minutes to remove excess water.
  • Blend the cauliflower with a blender until you get a fine and homogeneous paste.
  • Let the paste drain again, gently pressing with a spatula to ensure all possible water is removed.
  • Once the paste is cool, add a whole egg, grated Parmesan and Emmental cheeses, a tablespoon of dried oregano, a bit of salt, and black pepper. Mix everything with the blender until you have a well-integrated dough.
  • Roll out the cauliflower dough between two baking papers until it reaches the desired shape and thickness. Note: It is advisable to make individual pizzas using ring molds, pressing the paste to shape.
  • Once the dough is well rolled out, carefully remove the baking paper from the top of the dough.
  • Bake the dough at 220°C for 15 minutes until it is lightly golden and crispy.
  • Remove the dough from the oven and let it rest. Note: Do not remove the parchment paper from underneath, as the cauliflower base is fragile and can easily break.

Stuffing

  • First, spread a thin layer of tomato sauce over the pizzas. Next, evenly distribute the precooked vegetables on top.
  • Then, add the mozzarella cut into small pieces over the vegetables, covering the entire surface of the pizza.
  • Preheat the oven to 220°C and bake the pizzas for 7 minutes, or until the mozzarella is completely melted and golden.
  • When we take the pizzas out of the oven, we immediately add chopped basil or a few fresh arugula leaves on top to give them a fresh touch.
  • We serve the pizzas on plates without removing the parchment paper underneath, as this will prevent them from breaking.
Recommendations & Tricks
  • Ensure that the cauliflower is well-dried after boiling and draining it. This will help the base maintain better consistency and prevent it from becoming too moist.
  • If using a ring mold for individual portions, line the mold with parchment paper before adding the mixture. This will make it easier to transfer to the plate without breaking.
  • When adding vegetables to the pizza filling, lightly sauté them over medium heat until tender to prevent them from releasing water once in the oven.
  • Be prepared to transfer the pizza to the final plate directly with the parchment paper. This will prevent the base from breaking along the way.
  • Combine Parmesan cheese with Emmental to achieve a more flavorful base with better gratin. Grate the cheeses to unify the mixture before incorporating them into the dough.
  • Adjust the salt and pepper to your taste after mixing the cauliflower, egg, and cheese to ensure the base is well-seasoned.