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Whiz up cauliflower and ground almonds in a food processor to make this gluten-free pizza base - top with tomatoes, aubergine and cheese. Once the cauliflower base is cooked, set aside to cool a little. Drain the mozzarella and pat dry with kitchen paper.
Alright, don’t linger, let’s approach this cauliflower pizza base with bresaola and mushrooms for jamo formula with 15 components which are absolutely easy to find, and we have to process them at the very least through 3 tips. You should expend a while on this, so the resulting food could be perfect.
Ingredients for Cauliflower Pizza Base With Bresaola and Mushrooms For Jamo:
- Need Pizza Base
- Need 200 g for cauliflower
- Need 2 for eggs
- Require 1/3 cup - wholemeal (or almond) flour
- You need 1/4 cup of finely grated parmesan
- Give 1/4 cup for mozarella
- Get 1 tbsp - each of oregano/parsley/rosemary
- Take Pinch of salt
- Take for Couple of pinches of pepper
- Prepare for Pizza Toppings
- Get 200 g of bresaola (low fat option instead of prosciutto)
- Make ready 1 can of tomato sauce for pizza base (I do still by this premade; the organic versions do have leas salt and sugar in them)
- You need 1/2 red onion thinly sliced
- Provide 1/3 cup - grated mozarella
- Require - Mushrooms/peppers/chicken and anything else you like (just pre-cook it!)
This cauliflower pizza base is a great low-carb way to have your pizza and eat it too. You can also use this pizza to sneak vegetables into your kid's diet. Add your favourite toppings and return to the oven just until the cheese is melted. Allow to cool, then slice and serve immediately.
Cauliflower Pizza Base With Bresaola and Mushrooms For Jamo step by step:
- The pizza base: Preheat the oven to 200 degrees fan assisted. Slightly oil a baking sheet and place onto oven tray. Combine all the ingredients in a large bowl then spread onto baking sheet (the mixture will be wet) to reach desires size and thickness (I keep it thin and large). Place in oven (on a high shelf) to bake until golden (about 20-25min).
- The pizza toppings: Whilst the pizza is baking, pre cook all the toppings (except for the cold meats). Take pizza out of oven. Spread tomato base evenly. Add the mozarella and then spread your toppings.
- Cook the pizza again for a further 5-10min on a medium shelf. Once out of the oven, grate some more fresh pepper to season.
Transfer the processed cauliflower to a microwave-safe bowl and cover. Kids will love topping these cauliflower base mini pizzas. Set up a range of veggies and leave them too it. A great healthy alternative to normal pizza. I have made Cauliflower Base Mini Pizzas a few times recently and have adapted my recipe each time.
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