Cauliflower Margherita Pizza with Mozzarella Cheese

A very special and very tasty variation of the classic margherita pizza served with PUCK Mozzarella Cheese.

  • DIFFICULTY Medium
  • COOKING TIME < 1 hour
  • CUISINE Italian
  • A RECIPE FROM PUCK

  • 1 Piece Cauliflower
  • 100 Grams (gm) almond, finely chopped
  • 2 Eggs
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Basil
  • 4 Tablespoons Tomato Sauce
  • 4 Pieces Cherry tomatoes, slices
  • 150 Grams PUCK Shredded Mozzarella Cheese
  • Olive Oil
  • Salt and pepper
  • Fresh basil leaves to garnish

Instructions

Step

1
Preheat the oven to 190°C

Step

2
Cut the cauliflower into florets. Blend in a food processor until the cauliflower becomes like rice grains.

Step

3
Line a baking sheet with cooking paper. Spread the cauliflower over the paper. Bake in the preheated oven for 15 minutes. Leave it aside to cool.

Step

4
Empty the baked cauliflower in a cloth and press to drain it from the water completely. Place in a clean bowl.

Step

5
Increase the oven’s heat to 240°C.

Step

6
Add the almond to the cauliflower crust along with the egg, oregano, basil, salt and pepper. Mix to combine.

Step

7
Line a 30-cm round baking pan with cooking paper. Grease with olive oil.

Step

8
Fill the tray with the cauliflower mixture. Spread it evenly and flatten with a spoon.

Step

9
Bake for 15 minutes. Leave it inside to cool down a little.

Step

10
take the tray out of the oven. Brush the crust with a layer of tomato sauce and then spread a layer of PUCK Mozzarella Cheese. Top with tomato slices, basil leaves, and black pepper.

Step

11
Bake it again for 10 minutes or until the cheese melts.

Step

12
Cut into triangles. Garnish with basil leaves. Serve hot.

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