Name: Cauliflower Pizza (can also be made with broccoli, broccolini, Romanesco)
Yield: 4 servings
Ingredients: 700 g cauliflower (pieces once cleaned and before boiling); 120 g Parmesan cheese; 100 g Emmental cheese ALTERNATIVE: Some as an alternative to the second cheese add 120 grs of almond flour to make it crunchier; salt + black pepper; 1 tablespoon dried basil; vegetables to taste for stuffing; fried tomato; 150 g mozzarella; fresh basil or fresh arugula

Cauliflower Pizza (can also be made with broccoli, broccolini, Romanesco)

The cauliflower pizza offers a light and crispy base, made with cauliflower and Parmesan and Emmental cheeses, or with almond flour for those seeking an even crispier texture.

Ingredients

Servings:

Ingredients

700 gcauliflower (pieces once cleaned and before boiling)
120 gParmesan cheese
100 gEmmental cheese ALTERNATIVE: Some as an alternative to the second cheese add 120 grs of almond flour to make it crunchier
salt + 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

1768 kcal

Protein

14 g

Fat

184 g

Carbohydrates

20 g

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

Step-by-step Guide

Alternative: There are those who as an alternative to the second

Boil the potatoes over medium-high heat for about 20 minutes, or until they can be easily pierced with a fork. Once cooked, allow them to cool slightly.
Slice the potatoes into thin rounds about 5 mm thick. Place the slices on a lightly oiled baking tray, slightly overlapping them.
Preheat the oven to 180 degrees Celsius. Pour the cream over the potatoes and add grated cheese on top. Bake for about 25-30 minutes, or until golden and bubbling.

Prepare the Cauliflower Pizza Crust

Preheat the oven to 220 ºC and prepare a tray with parchment paper.
Cut the cauliflower into small florets and blanch in boiling water for 4 minutes to slightly soften.
Drain it in a colander, removing as much water as possible, and let it rest for 5 minutes to ensure it drains well.
Blend the cauliflower with a hand mixer until you obtain a fine and homogeneous paste.
Place the cauliflower paste in a clean cloth and squeeze it well to ensure you remove all the residual water.
When the cauliflower paste is cool, add the whole egg, grated Parmesan and Emmental cheeses, a tablespoon of dried oregano, a pinch of salt, and black pepper. Blend the mixture again with the hand mixer to fully integrate everything. If you prefer a crunchier texture, you can substitute the second cheese with almond flour.
Roll out the cauliflower dough between two pieces of parchment paper until you achieve the desired shape and thickness. Remove the top parchment paper and place the dough, with the bottom paper, on a baking tray.
It is advisable to make individual pizzas by placing the dough in small ring molds, pressing it to take shape inside the mold.
Bake the dough at 220 ºC for 15 minutes, until it is golden and firm to the touch.
Remove the pizza from the oven and set it aside. Do not remove the parchment paper underneath, as the pizza is still delicate and could easily break.

Stuffing

We should have a succulent tomato sauce prepared, cooking it over low heat for about 30 minutes until it has a smooth and concentrated texture.
Meanwhile, we should have sautéed the filling vegetables al dente in a pan with a bit of olive oil for about 5-7 minutes, stirring occasionally.
Once the vegetables are ready, top the pizzas with a thin layer of tomato sauce and distribute the precooked vegetables evenly over them.
Add the mozzarella, cut into small pieces, over the vegetables, ensuring it's well distributed across the entire surface of the pizza.
Bake the pizzas at 220ºC for approximately 7 minutes, until the mozzarella melts and begins to brown slightly.
When removing the pizzas from the oven, top them with chopped fresh basil or a few arugula leaves, to taste.
Serve them on plates, leaving the parchment paper underneath to prevent them from breaking when trying to remove it while they're hot.

Recommendations & Tricks

Finely chop the cauliflower or broccoli into small flakes using a food processor to achieve a finer and more homogeneous texture, which will cook more uniformly when you bake it in the oven.
Preheat the oven to a higher temperature during the first 5 minutes to help the cauliflower base acquire a crispier touch; then reduce the temperature to finish cooking the pizza.
If you choose to use almond flour, mix it well with the chopped cauliflower to ensure even distribution, guaranteeing that the base remains consistent and crispy.