Cauliflower Pizza with Pumpkin, Basil and Prosciutto
Georgie Macquire
Makes 4 small pizzas
Ingredients Method
Runner up
Pizza
1 cauliflower 2 eggs lightly beaten ½ almond meal
2 cups low fat or lactose free cheese( and a handful of extra cheese for the top of the pizza)
Handful of diced pumpkin Dried herbs Tomato paste 4 slices of prosciutto 100g of fresh Ricotta cheese Basil leaves 1 tsp. of Olive oil
1 Process cauliflower in a food processor until very finely chopped( you’ ll need 4 cups in total).
2 Place in a microwave-safe bowl. Add 2 tablespoon of water. Cover bowl loosely with plastic wrap. Microwave on HIGH( 100 %) for 8 minutes or until tender.
3 Transfer cauliflower to a large sieve. Drain, pressing cauliflower with the back of a spoon to remove as much liquid as possible. Transfer cauliflower to a large bowl.. 4 Cool for 15 minutes. 5 Preheat oven to 200 to 220 degrees fan-forced. Line 2 large baking trays with baking paper. 6 Add eggs, almond meal, pizza cheese and dried herbs to cauliflower. Season well with salt and pepper. Stir to combine. 7 Divide mixture into 4 equal portions. Place 2 portions onto each prepared tray. 8 Flatten each portion to form a 15cm circle, making the sides a little thicker to form the crust. 9 Bake bases for 15 minutes or until golden. 10 Meanwhile, heat oil in a large frying pan over medium-high heat. Cook pumpkin, turning, for 10 to 12 minutes or until golden and tender. 11 Spread bases with tomato paste *. Sprinkle with extra pizza cheese. Top with pumpkin, prosciutto and ricotta. Bake for 8 to 10 minutes or until cheese is melted. 12 Top with basil and serve immediately.
* Pasta sauce makes a great alternative to tomato paste and it’ s lighter.
Cauliflower Pizza
Tania Taylor
Makes 2 pizzas
Ingredients Method
800g cauliflower, trimmed and chopped
2 eggs, lightly whisked 2 tsp. dried oregano
1 ½ cups grated pizza cheese blend
Olive oil cooking spray ½ cup passata 12 slices hot salami 1 small red onion 10 cherry tomatoes, halved
Baby rocket and basil leaves to serve
1 2
3 4 5
6
7
Process cauliflower in food processor until finely chopped. Transfer to a microwave safe bowl and cover. Microwave on high for 8 minutes or until tender. Drain off any liquid. Add egg, oregano and half the cheese and mix. Preheat oven to 220 degrees. Line two 30cm pizza trays with baking paper. Divide the cauliflower mixture in half and press one portion onto the tray. Spray with olive oil and bake for 20 minutes or until golden. Spread half the passata over the base and sprinkle with half of the remaining cheese, salami, onion and tomatoes. Bake for 10 minutes. Repeat for second pizza.
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