Ingredients
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Step-by-step preparation
1Prepare the crustPreheat the oven to 220°C and line a large baking tray with parchment paper. Pulse the cauliflower into fine crumbs, steam or microwave for 7 minutes and leave it to cool. Squeeze firmly in a clean towel, then mix with eggs, rice flour, Parmesan, salt, pepper and half the oregano. Press into a 28 cm circle, brush with half the olive oil and par-bake for 20 minutes.
Step 1
Preheat the oven to 220°C and line a large baking tray with parchment paper.
Step 2
Pulse the cauliflower into fine crumbs, steam or microwave for 7 minutes and leave it to cool.
Step 3
Squeeze firmly in a clean towel, then mix with eggs, rice flour, Parmesan, salt, pepper and half the oregano.
Step 4
Press into a 28 cm circle, brush with half the olive oil and par-bake for 20 minutes.
2Assemble and bakeSpread with tomato sauce, add mozzarella and the remaining oregano, then drizzle with the rest of the olive oil. Return the pizza to the oven and bake for 10 more minutes at 220°C, until the cheese melts and the edges turn golden. Let the pizza rest for 5 minutes so the crust can firm up.
Step 1
Spread with tomato sauce, add mozzarella and the remaining oregano, then drizzle with the rest of the olive oil.
Step 2
Return the pizza to the oven and bake for 10 more minutes at 220°C, until the cheese melts and the edges turn golden.
Step 3
Let the pizza rest for 5 minutes so the crust can firm up.
3Serve and storeAdd fresh basil, cut the pizza into 8 slices and serve warm. Keep leftovers covered in the refrigerator for up to 2 days and reheat at 200°C so the crust becomes firm again.
Step 1
Add fresh basil, cut the pizza into 8 slices and serve warm.
Step 2
Keep leftovers covered in the refrigerator for up to 2 days and reheat at 200°C so the crust becomes firm again.
Kitchen tip
Cool the cooked cauliflower and squeeze it in several rounds; even a small amount of remaining water can soften the center.
FAQ
How do I make the crust firm and crisp?
Cool the cooked cauliflower and squeeze it in several rounds; even a small amount of remaining water can soften the center.
Can I prepare the crust ahead of time?
Yes. Par-bake it, cool completely and refrigerate it covered for up to 24 hours. Add the toppings just before the final bake.
What can I use instead of cauliflower in the crust?
Replace cauliflower with the same amount of broccoli, finely processed, briefly cooked and squeezed very thoroughly.
Nutrition Facts(per serving)
Calories
Fat
Carbs
Protein
The rings show the share of the reference daily intake per serving, based on a 2,000 kcal diet.
