This pizza is the best invention ever - especially to beat those Passover midweek blues.
Makes: 20–25cm base - 6 slices
Preparation: 60 mins
Cooking: 28-30 mins
INGREDIENTS
1 medium cauliflower head, washed and dried
50g grated mozzarella cheese
1 egg, beaten
white pepper
garlic granules
topping
1 pear, thinly sliced
20g walnuts
50g blue cheese, crumbled
20g mozzarella
olive oil, mild
garnish
rocket leaves
METHOD
- Preheat the oven to 200°C and line a baking tray with baking parchment.
- Cut the cauliflower into florets discarding the thick stem.
- Pulse in a food processor for about 30 seconds, until it is the texture of powdery snow.
- Microwave in a covered microwave proof bowl for 4 minutes or steam - lining the steamer with baking parchment, until soft.
- When cool enough to handle, place on a clean tea towel to cool completely.
- Wrap in the tea towel and wring all the liquid out of it - remove as much water as possible.
- Place it in a bowl and add 50g of grated mozzarella.
- Beat the egg and season generously with salt, white pepper and garlic granules, then pour onto the cauliflower mixture, and combine well.
- Use your hands to shape the mixture into a 20-25cm circle on the lined baking sheet.
- Compress it really well - no thinner than the thickness of a pound coin - and bake for 20 minutes, until turning golden brown. Cool for 5-10 minutes, before carefully flipping over.
- Drizzle a little olive oil on the top and salt over it then top with thinly sliced pear. Scatter over the blue cheese and walnuts.
- Season with black pepper and olive oil then top with the remaining mozzarella and bake for 8-10 minutes.
- Serve garnished with rocket.
