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Takes: 1 hour
Serves: 2
No nutritional information available.
Ingredients
- 1 medium (approximately 900g) cauliflower, broken into florets
- 35g gram flour (or use a gluten-free flour)
- 80g Parmesan or Grana Padano, finely grated
- 2 eggs, lightly beaten
- Salt and freshly ground black pepper
- 200g jar pizza sauce
- 200g mozzarella, drained and thinly sliced
Topping variations:
- 100g salami
- 120g red pepper from a jar, drained and thinly sliced
- 120g mushrooms, thinly sliced
- 100g prosciutto, torn
- 50g rocket
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Line two large oven trays with baking paper. Mark 26cm circles on paper, then turn the paper over.
2. Put the cauliflower, in two batches, into a food processor and blitz until it resembles fine crumbs. Transfer to a large bowl, then stir in the flour, parmesan and eggs. Season with salt and pepper.
3. Shape the cauliflower mixture into the marked rounds on the trays and smooth the surface. Bake for 25 minutes or until golden.
4. Spread the pizza sauce over the bases. Top with the mozarella, then add your chosen topping and bake for about 15 - 20 minutes or until golden and the cheese has melted.
5. Serve garnished with fresh basil leaves, if liked.
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