I finally gave into the viral “banting” sensation that is “Caulipizza”. If you haven’t heard of it already, it is a carb free (no flour at all) pizza base made of fresh cauliflower, mozzarella cheese, a bit of parmesan and eggs. I made it this week for J and I and we were both pleasantly surprised. Look, if you’re not a fan of cauliflower, you ain’t gonna like it but having said that, it’s a pretty subtle flavour coming through and if you top it with ingredients that complement the earthy sweetish cauliflower taste – you’ll be transported to a foodie nirvana. I chose to top mine with thin slices of brown mushrooms, prosciutto, fresh rocket, parmesan shavings and truffle infused oil – Oh my yum, mouth-watering stuff. Also, it really does feel like you are devouring a pizza, although, you find yourself getting satiated rather quickly – which is a good thing. The whole point of doing a caulipizza is to cut out carbs without feeling deprived and losing weight in the process. Yay! I’m in love with caulipizzas.
After looking at loads of recipes over the internet, I’ve come up with a mixture that works pretty well and it makes 2 large pizzas. To see my step-by-step photo gallery, hop over to my official Bits of Carey website. Enjoy and may the cauliflower be with you
Caulipizza with mushroom, prosciutto, rocket, parmesan shavings and truffle infused oil
Makes 2 large pizzas
Cauliflower pizza base:
1 large head of cauliflower, grated
2 c (500 ml) grated mozzarella cheese
¼ c (60 ml) finely grated parmesan cheese
2 eggs, beaten
Salt and pepper to taste
½ c (125 ml) grated mozzarella
1 c (250 ml) very thinly sliced brown mushrooms
pinch of dried thyme
8 slices prosciutto, Parma ham or Black forest ham
1 c (250 ml) wild rocket
Truffle infused olive oil
Preheat the oven to 220°C.
Microwave or steam the cauliflower for 10- 12 minutes until soft. Allow to cool for 15 minutes. Mix with the cheese and eggs until well combined. Season well.
Divide mixture between 2 baking paper lined baking trays. Press down firmly to form thin bases. Par-bake for 12 minutes.
Top par-baked bases with mozzarella and sliced mushrooms. Sprinkle with thyme, salt and pepper. Bake for 10 minutes or until golden and crispy around the edges.
Top with prosciutto, rocket, parmesan shavings and a little drizzle of truffle infused oil. Season again.