Cauliflower pizza margherita
400 g, ½ of small whole
Grated parmesan cheese
⅓ cup(s), (25g)
½ cup(s), (130g)
2 medium, sliced
50 g, sliced
2 tbs, roughly chopped
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Process cauliflower in a food processor until fine crumbs form. Transfer to a large bowl. Add eggs and parmesan and stir to combine. Season with salt and pepper. Spread cauliflower mixture over prepared tray to form a 5mm-thick square base approximately 33cm x 33cm. Bake for 20 minutes.
- Combine passata, tomato paste, ½ teaspoon oregano and thyme in a bowl. Season with salt and pepper.
- Spoon tomato mixture over pizza base. Top with tomato slices and bocconcini. Bake for 15 minutes or until golden. Sprinkle with remaining oregano and basil. Serve.