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Composition for Cauliflower Pizza Base With Bresaola and Mushrooms For Jamo:
- Need - Pizza Base
- Give 200 g cauliflower
- Make ready 2 eggs
- Need 1/3 cup of wholemeal (or almond) flour
- Need 1/4 cup for finely grated parmesan
- Get 1/4 cup for mozarella
- Get 1 tbsp for each of oregano/parsley/rosemary
- Make ready Pinch for salt
- Take - Couple of pinches of pepper
- Need - Pizza Toppings
- Get 200 g of bresaola (low fat option instead of prosciutto)
- Provide 1 can for tomato sauce for pizza base (I do still by this premade; the organic versions do have leas salt and sugar in them)
- Provide 1/2 for red onion thinly sliced
- Need 1/3 cup of grated mozarella
- Need - Mushrooms/peppers/chicken and anything else you like (just pre-cook it!)
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.
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