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Cauliflower pizzas with pumpkin and prosciutto

  • 0:40 Prep
  • 0:35 Cook
  • 4 Servings


  • 1 head (1.2kg) cauliflower, cut into small florets
  • 2 eggs, lightly beaten
  • 1/2 cup almond meal
  • 2 cups pizza cheese, grated
  • 1 teaspoon dried mixed herbs
  • 1 tablespoon extra virgin olive oil
  • 400g butternut pumpkin, peeled, cut into 2cm cubes
  • 1/3 cup tomato passata
  • 1/2 cup pizza cheese, grated, extra
  • 4 slices gluten-free prosciutto, torn
  • 100g fresh ricotta, crumbled
  • 1/4 cup fresh basil leaves


  • food processor


  • 1
    Process cauliflower in a food processor until very finely chopped (you’ll need 4 cups in total). Place in a microwave-safe bowl. Add 2 tablespoons water. Cover bowl loosely with plastic wrap. Microwave on HIGH (100%) for 8 minutes or until tender. Transfer cauliflower to a large sieve. Drain, pressing cauliflower with the back of a spoon to remove as much liquid as possible. Transfer cauliflower to a large bowl. Cool for 15 minutes.
  • 2
    Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
  • 3
    Add egg, almond meal, pizza cheese and dried herbs to cauliflower. Season well with salt and pepper. Stir to combine. Divide mixture into 4 equal portions. Place 2 portions onto each prepared tray. Flatten each portion to form a 15cm circle, making the sides a little thicker to form the crust.
  • 4
    Bake bases for 15 minutes or until golden.
  • 5
    Meanwhile, heat oil in a large frying pan over medium-high heat. Cook pumpkin, turning, for 10 to 12 minutes or until golden and tender.
  • 6
    Spread bases with passata. Sprinkle with extra pizza cheese. Top with pumpkin, prosciutto and ricotta. Bake for 8 to 10 minutes or until cheese is melted. Top with basil. Serve immediately.

Source: taste.com.au


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