A cauliflower pizza? Yeeeeees… it’s an extremely appetizing rustic dish, characterized by a decidedly unusual base. It’s not a main course; it’s not an appetizer or even a side dish. But then what is it? I wouldn’t know, but bring it to the table and you’ll see that even those who don’t usually like this vegetable will gladly eat it.
Other “fake pizzas” not to miss:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Cauliflower Pizza
I topped this cauliflower pizza with capers and anchovies, but you can add your preferred ingredients on top of the tomato and mozzarella base.
- 14.1 oz cauliflower (net weight without waste)
- 2.1 oz Grana Padano cheese, grated (or Parmesan)
- 2 eggs (medium)
- extra virgin olive oil
- salt
- black pepper
- 3/8 cup tomato pulp
- 3/4 cup mozzarella for pizza
- A few leaves basil
- 1 tbsp salted capers
- A few anchovy fillets in oil
- oregano
- extra virgin olive oil
- salt
Tools
- 1 Food processor
- 1 Bowl
- 1 Spatula
- 1 Baking pan 26 cm in diameter
- Grater large holes
Preparation of Cauliflower Pizza
Clean the cauliflower, divide it into florets, wash them, pat them dry with kitchen paper, and cut them into pieces.
Put them in a food processor and break them into coarse crumbs similar to couscous.
Then transfer the cauliflower to a bowl, season it with salt and pepper to taste, then add the grated cheese and two eggs previously beaten with a fork.
Mix well until all ingredients are perfectly combined.
Transfer the mixture into a 26 cm diameter baking pan greased with oil or lined with baking paper and level it well with a spatula. I covered the bottom with the baking paper and brushed the edge with oil.
Bake this base in a preheated static oven at 428°F for 25/30 minutes or until golden.
Shred the mozzarella into julienne strips using a grater with large holes. I recommend using mozzarella for pizza, the one sold in blocks, as it’s dry and doesn’t release water while cooking.
Season the tomato pulp with a pinch of salt, a drizzle of oil, and a few torn basil leaves.
Desalt the capers under running water and pat them dry with kitchen paper.
When the base is cooked, remove it from the oven and spread the seasoned tomato over it.
Then sprinkle the surface with mozzarella and plenty of oregano and drizzle with a little oil.
Finally, garnish with capers and anchovy fillets.
Put the cauliflower pizza back in the oven for another 10/12 minutes, then take it out and serve it immediately, very hot. Enjoy! Paola
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