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Cauliflower-crust pizza with ricotta, prosciutto and mint pesto
Cauliflower-crust pizza with ricotta, prosciutto and mint pesto
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Gluten-free cauliflower pizza: a clever and tasty alternative to traditional pizza.
Ingredients:
  • 1 small cauliflower, cut into florets
  • 150g almond meal
  • 60g parmesan
  • 2 eggs, lightly beaten
  • 2 zucchinis, thinly sliced into ribbons
  • 240g ricotta
  • 4 thin slices prosciutto, torn into strips
  • 1 bunch mint, plus extra leaves to serve
  • 1/2 bunch flat-leaf parsley
  • 1 garlic clove, chopped
  • 1/4 preserved lemon, flesh and white pith discarded, rind chopped
  • Juice of 1 lemon
  • 25g almond meal
  • 125ml olive oil
Instructions:
  • Preheat 2 baking trays in a 200C oven. Pulse cauliflower in a food processor until it resembles couscous. Mix 4 cups of cauliflower in a bowl with almond meal, parmesan, and eggs. Season the mixture to taste.
  • Lay 2 sheets of baking paper on the counter. Divide the cauliflower mixture into quarters and form 2 equal mounds onto each paper, shaping them into 5mm-thick (16cm diameter) pizza bases.
  • Gently place the pizza bases on the hot trays and bake for 20 minutes or until they are a deep golden color and firm to the touch.
  • Toss zucchini with 1 tablespoon of salt, allowing it to rest for 20 minutes. Afterwards, rinse and drain the zucchini.
  • In a food processor, blend herbs until finely chopped. Add garlic, preserved lemon, lemon juice, and almond meal. Blend until combined. With the processor running, pour in oil slowly until smooth. Season with pepper to taste.
  • Spread the ricotta, zucchini, and prosciutto evenly on the pizza bases, then bake for 5 minutes or until heated. Drizzle the mint pesto over the pizzas and top with fresh mint leaves before serving.

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