• 250 g. of Cauliflower
• 20 g. Parmigiano Reggiano DOP
• 60 ml. of egg whites
• Tomato sauce q.b.
• Mozzarella q.b.
• Extra virgin olive oil q.b.
• Sale q.b.
The Cauliflower pizza it has a taste that does not differ much from traditional pizza, but at the same time, contains many calorie in less. This is why we can consider it a pizza Light.
Start by cleaning the cauliflower, specifically by removing the outer leaves. Cut it to medium pieces and put them in a pot with salt water already arrived at boiling. Wait approx 5 min. and drain the bits of cauliflower. Put the freshly drained cauliflower in a mixer to create a homogeneous compound.
Then arrange everything in a large bowl together with the fgrated mooring and to the egg whites. Mix everything with a ladle to obtain a homogeneous dough.
Spread on a baking tray lined with parchment paper and bake in a fan oven 180 °C to 20 min. .
While the base of the cauliflower pizza is being cooked, the preparation of the seasoning. Mix the tomato puree (precotta) with of sale and Origan. Finally, cut the smoked cheese into cubes.
Past i 20 min. of cooking, take the pizza out of the oven and season it with tomato sauce and mozzarella. ATTENTION! This recipe applies to Margherita cauliflower pizza, but nothing prevents you from seasoning it according to your tastes and preferences.
Bake the seasoned pizza a second time, with oven mode “Only Above", for further 10 min. circa.
At this point your Pizza Light will be ready. Enjoy your meal!