I’m yet to meet a child who doesn’t love these pizzas – even one who otherwise won’t eat cauliflower. They are the perfect pizzas for anyone on a gluten-free or grain-free diet. Feel free to change the topping to whatever is your favourite.
500 g cauliflower, cut into florets
80 g (1 cup) grated parmesan
1-2 tablespoons tomato paste
1/3 cup grated mozzarella
Olive oil spray
3-6 slices prosciutto
Baby rocket, to serve (optional)
- Makes 3 small pizzas
Preheat the oven to 200°C. Line a baking tray with baking paper.
Place the cauliflower into a food processor or Thermomix and process until the cauliflower resembles coarse breadcrumbs (for Thermomix users: chop 4 sec/speed 5). Transfer to a large baking dish and bake in the oven for 15 minutes to dry out, stirring once or twice during the cooking time to prevent burning. Remove from the oven and set the baking dish aside to allow the cauliflower to cool slightly.
Return the cauliflower to the food processor or Thermomix, add the parmesan and egg, and process for 10-20 seconds until the mixture is well combined (for Thermomix users: blend 6 sec/speed 6. Scrape down sides and repeat.)
Spread the mixture onto the baking tray, forming 3 small pizzas. The pizzas should be approximately 8 mm thick. Bake in the oven for 20–25 minutes until light golden.
Remove from the oven. Spread over the tomato paste, leaving a 1 cm border around the edge. Top with the grated mozzarella, lightly spray with olive oil and bake for about 10 minutes until the cheese is melted and golden.
Top with prosciutto and baby rocket (if liked) to serve.