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Cauliflower pizzas with pumpkin and prosciutto
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Gluten-free cauliflower pizza crust revamps a classic favorite.
Ingredients:
  • 1.2kg cauliflower
  • 50.00 gm almond meal
  • 500.00 ml pizza cheese, grated
  • 1 tsp dried mixed herbs
  • 18.20 gm extra virgin olive oil
  • 400g butternut pumpkin, peeled, cut into 2cm cubes
  • 82.50 ml tomato passata
  • 125.00 ml pizza cheese, grated, extra
  • 4 slices gluten-free prosciutto, torn
  • 100g fresh ricotta, crumbled
  • 62.50 ml fresh basil leaves
Instructions:
  • Finely chop 4 cups of cauliflower in a food processor. Transfer to a microwave-safe bowl and add 2 tablespoons of water. Cover loosely with plastic wrap and microwave on HIGH for 8 minutes until tender. Drain cauliflower in a sieve, pressing with a spoon to remove excess liquid. Cool in a large bowl for 15 minutes.
  • Preheat oven to 220C (200C fan-forced) and line 2 large baking trays with parchment paper.
  • Mix in egg, almond meal, pizza cheese, and dried herbs with cauliflower. Season generously with salt and pepper. Combine well. Divide mixture into 4 even parts. Spread 2 parts onto each baking sheet. Flatten into 15cm circles, molding thicker edges for crust.
  • Bake bases until golden, about 15 minutes.
  • Heat oil in a large frying pan over medium-high heat. Cook pumpkin until golden and tender, turning occasionally, for 10 to 12 minutes.
  • Spread the pizza bases with a generous portion of passata, then sprinkle with an extra layer of pizza cheese. Arrange pumpkin, prosciutto, and dollops of ricotta on top. Bake for 8 to 10 minutes until the cheese is perfectly melted. Finish with fresh basil and serve without delay.

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