• Cauliflower pizzas with blueberries, sage and prosciutto

    Serves: 12
    Cooking Time: 45 mins

    Ingredients

    • CAULIFLOWER PIZZA BASES

    • 1kg cauliflower, washed and roughly chopped
    • 200g Parmesan, grated + extra, to sprinkle
    • 2 large eggs
    • small handful fresh sage, finely chopped
    • PIZZA TOPPINGS

    • 250g fresh bocconcini, drained and torn
    • 250g blueberries
    • 70g prosciutto
    • handful microherbs, to garnish
    • deep-fried sage, to garnish

    Instructions

    1

    Preheat the oven to 180°C.

    2

    For the pizza bases, place the chopped cauliflower florets in a bowl, cover with cling film and place in the microwave, 10 minutes. Remove from microwave and allow to cool, 10 minutes. Add the Parmesan, eggs and sage and blend in a food processor until smooth.

    3

    Line a baking tray with baking paper. Shape the cauliflower mixture into 13cm rounds. Don’t worry if the mixture looks soggy or runny – it will firm up nicely in the oven. Place in the oven and bake until golden brown, 30 minutes.

    4

    Increase the heat to 200°C and turn on the grill. Take the pizzas out, sprinkle with the bocconcini, blueberries and prosciutto and return to the oven until golden brown, about 5 minutes. Serve garnished with microherbs and deep-fried sage.

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