| | Cauliflower-crust pizza with ricotta, prosciutto and mint pesto
Cauliflower-crust pizza with ricotta, prosciutto and mint pesto
Cauliflower-crust pizza with ricotta, prosciutto and mint pesto 4.3-5 9
  • Calories: 3089 kj
  • Fat: 62.9g
  • Carbohydrates: 6.1g

How to Make:

  1. Preheat 2 baking trays in a 200C oven. Whiz cauliflower in a food processor until it resembles couscous. Combine 4 cups cauliflower in a bowl with the almond meal, parmesan and eggs, then season.
  2. Place 2 sheets of baking paper on the bench and, using one-quarter of the cauliflower mixture for each pizza, place 2 mounds on each piece of paper, shaping into 5mm-thick (16cm diameter) pizza bases.
  3. Carefully transfer the pizza bases to the preheated trays, then bake for 20 minutes or until dark golden and firm.
  4. Meanwhile, toss zucchini with 1 tbs salt. Set aside for 20 minutes. Rinse then drain.
  5. For the mint pesto, whiz herbs in a food processor until finely chopped. Add the garlic, preserved lemon, lemon juice and almond meal, then whiz to combine. With the motor running, add the oil in a steady stream until smooth. Season with pepper.
  6. Divide ricotta, zucchini and prosciutto among the pizza bases, then return to the oven for 5 minutes or until heated through. Drizzle the mint pesto over the pizzas and garnish with mint leaves to serve.
Time for preparing:
30 min.
Servings:
4

Ingredients:

  • 1 small cauliflower, cut into florets
  • 1 1/4 cups (150g) almond meal
  • 3/4 cup (60g) finely grated parmesan
  • 2 eggs, lightly beaten
  • 2 zucchinis, thinly sliced into ribbons
  • 1 cup (240g) ricotta, crumbled
  • 4 thin slices prosciutto, torn into strips
  • Mint pesto - makes 3/4 cup
  • 1 bunch mint, plus extra leaves to serve
  • 1/2 bunch flat-leaf parsley
  • 1 garlic clove, chopped
  • 1/4 preserved lemon, flesh and white pith discarded, rind chopped
  • Juice of 1 lemon
  • 1/4 cup (25g) almond meal
  • 1/2 cup (125ml) extra virgin olive oil
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