THE RECIPE OF MY SUPER CAULIFLOWER PIZZA
The super pizza that looks like a pizza but totally flour free
When I posted the cauliflower pizza or rather the Super-cauliflower-expiali-pizza on Instagram, it was a success. Many of you have asked me for the recipe and therefore, as every promise made, it must be kept.
The first time I heard of this pizza was a long time ago, I think at least ten if not twelve years ago. Honestly speaking, at the time, I was not very convinced… I had one of those typical reactions of the series “don’t touch my pizza, pizza will always remain pizza… how is it possible to make a pizza with cauliflower?!”. Until some of my friends were able to convince me to try to make it… I admit that the first test did not delight me, it was good but something was missing.
I had to change my mind.
After some time I decided to try again and make a change to the first recipe… since that time the cauliflower pizza has always been an excellent alternative to the classic pizza when I wanted to limit carbohydrate intake for a period and I had the desire for something good and satisfying; or if I had to prepare a pizza for some friends with celiac disease or gluten intolerances; It’s an excellent solution to recover some steamed cabbage left, or it could be perfect for those who have children who don’t like this vegetable… (I didn’t eat onions as a child – btw now I love them – and my mom made me eat them without my knowledge thanks to the fake potato soup… and I liked it too – mothers know one more than the devil)
Are you curious to discover how to prepare this cauliflower pizza? We will start from the procedure step by step and after all, as usual, you will find the summary card with all the doses, ingredients, utensils, etc that if you want, you can always keep with you… Just use the form to request the PDF file ready to print.
Cook & Share
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METHOD
Let’s start by separating the cauliflower into many pieces, wash it well and put it to cook in a steamer or a pressure cooker.
Once cooked,let it cool then place it in a clean kitchen towel and squeeze it trying to remove all the water inside.
The more water we squeeze, the crispier our pizza will become.
At this point put the squeezed cabbage in a bowl, add a sqeesed mozzarella cut into small pieces, black pepper and eggs.
Overturn port of the the dough on a baking sheet lined with baking paper and with the help of a spoon stretch it until it gives the desired shape. After that we bake at 200°C (392°F) degrees until golden.
You can create both round and rectangular pizzas of your choice.
When our base is golden, we take it out of the oven and start sprinkling the previously cut tomatoes.
Add the diced mozzarella, oregano, black pepper, and EVO oil. We bake again at 200 °C (392°F) until it is well cooked.
If you can find a dairy that prepares you mozzarella without salt it would be better but in the eventuality at the supermarket you can buy the mozzarella with lass salt inside. Just check the nutrition facts on the packagin. 0.4 gr/100gr (0.14/3.5oz) it a good ratio.
As soon as the pizza is ready you can take it out of the oven and enjoy it hot.
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