Healthy Food
Cauliflower pizza crust with blue cheese and prosciutto
Whether you’re cutting down on carbs or need to follow a gluten-free diet, swapping cauliflower for refined flour opens up a whole new world of wellbeing. This gluten-free cauliflower pizza base is light and crisp, and perfectly compliments a topping of rich blue cheese and torn prosciutto.
Wellbeing Wisdom
- A really brilliant Brassica, cauliflower is a very strong source of vitamin C.
Ingredients
Pizza base
- 1 small cauliflower
- 1 tbsp olive oil
- 100g almond flour (or ground almonds)
- 2 eggs
- 1 tsp Marmite (or similar)
- Salt and pepper
Topping
- 4 leeks, chopped
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 150g mozzarella, grated
- 1 tbsp Parmesan, grated
- Pinch of dried oregano
- 1 tbsp parsley, chopped
- 100g blue cheese, chopped or crumbled (like Gorgonzola or Stilton)
- 70g prosciutto, torn
- Salt and pepper
Method
- Pre-heat the oven to 200°C/500°F/gas mark 6. To make the base, remove the florets from the cauliflower and blitz in a food processor until they resemble couscous. Heat the oil in a large shallow pan and fry the cauli for about 5 minutes, stirring well.
- Allow the cauliflower to cool and place in a food processor with the other pizza base ingredients and season well. Blitz to combine and turn out onto a baking tray lined with baking parchment. With a spatula or your fingers, spread the mix out to make a circle about 30cm wide or a rectangle – try to make it about 0.5cm deep. Bake for about 20 minutes or until it starts to turn golden brown. Remove from the oven and set aside.
- While the base is cooking start preparing your topping. Cook the chopped leeks with the garlic in a little olive oil for 10 minutes until they are tender and season well. Mix the grated mozzarella with the herbs and Parmesan, then sprinkle the pizza base with the mozzarella mix. Sprinkle over the cooked leeks and finish with the blue cheese and prosciutto.
- Place the pizza back in the oven for 10 minutes to finish cooking.
