Cauliflower crust pizza with tomato and mozzarella

Ingredients

For 1 serving

• Cauliflower350 g
• Eggs1
• Parmigiano Reggiano20 g
• Almond flour15 g
• Chopped tomatoes80 g
• Light mozzarella60 g
• Extra virgin olive oil1 teaspoon
• Dried oregano1 pinch
• Saltto taste

Contains: lactose, nuts, eggs,

In season: October – March

Method

1. Preheat the oven to 220 °C (conventional). Break the cauliflower into florets and pulse it raw in a food processor until it looks like rice.
2. Put it in a microwave-safe bowl and cook for 5 minutes on full power, until soft. Let it cool slightly, then wrap it in a clean tea towel and squeeze hard until almost no more water comes out: this is what makes the base crisp.
3. In a bowl mix the cauliflower with the egg, the grated Parmigiano Reggiano, the almond flour and a pinch of salt. Press it out by hand on baking paper into a disc about 5 mm thick.
4. Bake the base at 220 °C for 18 minutes, until golden and dry at the edges. Meanwhile season the chopped tomatoes with a pinch of salt and tear the light mozzarella, letting it drain.
5. Top the base with the tomato, mozzarella and dried oregano, drizzle with the oil and bake for another 8 minutes, until the mozzarella has melted. Let it rest for 2 minutes before slicing.