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Caulipizza with Mushrooms and Gypsy Ham
A sensational low-carb, high fat pizza using cauliflower to make the base.
- Yields: 2 large pizzas |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 35 mins
issue 40
Ingredients
Caulipizza Base Ingredients
1 large head cauliflower, grated
2 C (500 ml) grated mozzarella cheese
¼ C (60 ml) finely grated Parmesan cheese
2 eggs, beaten
salt and pepper to taste
Topping
½ C (125 ml) grated mozzarella cheese
1 C (250 ml) very thinly sliced brown mushrooms
4 slices hickory smoked gypsy ham, diced
a few fresh thyme leaves
3 Tbsp (45 ml) grated Gruyère cheese
50 g wild rocket dressed with olive oil and lemon juice
Gruyère cheese shavings
Method
Preheat the oven to 220 °C and line two baking trays with baking paper.
Microwave or steam the cauliflower for 12 minutes until soft. Allow to cool for 15 minutes. Ensure cauliflower is well-drained and dry.
Mix the cheeses and eggs together and season well, add the cauliflower in and mix. Divide the mixture between the two baking trays. Press down firmly to form thin bases. Par-bake for 12 minutes.
Top the bases with mozzarella, mushrooms, ham, thyme and grated Gruyère. Bake for another 10 minutes or until bubbling, crispy and golden around the edges.
Serve immediately topped with the dressed rocket and Gruyère shavings.
