A crispy, low carb and gluten-free cauliflower pizza is your healthy option by following this foolproof step-by-step recipe.
Ingredients
10.5 OZ / 300 G cauliflower
1 EA egg
2 OZ / 50 G Parmesan cheese
3.5 OZ / 100 G almond flour
1 TSP salt
28 OZ / 800 ML water
5.5 OZ / 150 G canned diced tomatoes
1 TBSP / 15 G tomato paste
1 TSP oregano
3 PINCHES pepper
1 OZ / 30 G Parma ham
2 OZ / 50 G black olives
1 TBSP olive oil
Directions
Pre heat your oven on roast setting at 428°F|220°C.
Wash and pick the cauliflower, add them into the mixing bowl. Process the cauliflower for 30 seconds / speed 5. Repeat the step if necessary until like breadcrumbs. Transfer the chopped cauliflower to steamer.
Add water to the mixing bowl. Steam the chopped cauliflower for 10 minutes. Pass through a sieve to drain all the water out. Allow to cool.
Weigh out the flour in the mixing bowl before adding the egg and 1/2 tsp of salt and cauliflower then knead for 2 minutes. Place into a bowl and clean the mixing bowl.
To make the tomato sauce, put the tomatoes, tomato purée, 1/2 teaspoon of salt, pepper and oregano in the mixing bowl. Mix well for 20 seconds / speed 4.
Lay the mix on a large baking tray lined with baking parchment then spread into a circle about 1cm thick, drizzle over the remaining olive oil and bake the pizza base for 15 minutes until golden.
Top the pizza whilst hot with the tomato base, Parma ham, olives and finishing with a sprinkle of parmesan.
