Cauliflower Pizza Margherita
Preheat the oven to 220°C. Line a baking sheet with parchment paper.
Cut the cauliflower florets from the stems. In batches, pulse the florets in a food
processor until finely ground and fluffy. (Do not overprocess.) Transfer the
cauliflower to a microwave-safe bowl and cover with plastic wrap; poke a few
holes in the plastic. Microwave on high for 5 minutes. Uncover, stir, and let cool
slightly. Gather the cauliflower in a clean dish towel and twist tightly to squeeze
out as much moisture as possible. Transfer the cauliflower to a large bowl and
add the egg, egg white, Parmesan, oregano, and salt. Stir well. Transfer to the
baking sheet and pat out into a 5-mm-thick circle (25 to 28 cm across). Bake
until golden brown, about 25 minutes. Top with the sauce and mozzarella.
Return to the oven and bake until the mozzarella has melted, 10 to 15 minutes
more. Top with basil and sprinkle with red chilli flakes.
See the photo on Cauliflower Pizza Margherita.
SERVES 4
1 (900-g) head cauliflower
1 large egg, lightly beaten
1 large egg white, lightly beaten
35 g packed grated Parmesan cheese
¼ teaspoon dried oregano
½ teaspoon coarse salt
120 g store-bought tomato sauce, no added sugar
175 g fresh whole-milk mozzarella cheese, sliced or torn into pieces
Fresh basil, for garnish
Red chilli flakes, for sprinkling
204 CAL, 13 G FAT (7 G SATURATED), 14 G PROTEIN, 8 G CARB, 3 G