Cauliflower Pizza Base With Bresaola and Mushrooms For Jamo. You can make the best cauliflower pizza crust recipe that will not fall apart. Place cauliflower and mushrooms in a large bowl; add all remaining ingredients and toss together well. Cauliflower Pizza Base recipe: Try this Cauliflower Pizza Base recipe, or contribute your own.

Ingredients of Cauliflower Pizza Base With Bresaola and Mushrooms For Jamo

1. Prepare of Pizza Base.
2. You need 200 g of cauliflower.
3. You need 2 of eggs.
4. You need 1/3 cup of wholemeal (or almond) flour.
5. It’s 1/4 cup of finely grated parmesan.
6. You need 1/4 cup of mozarella.
7. Prepare 1 tbsp of each of oregano/parsley/rosemary.
8. You need Pinch of salt.
9. You need of Couple of pinches of pepper.
10. You need of Pizza Toppings.
11. Prepare 200 g of bresaola (low fat option instead of prosciutto).
12. Prepare 1 can of tomato sauce for pizza base (I do still by this premade; the organic versions do have leas salt and sugar in them).
13. You need 1/2 of red onion thinly sliced.
14. Prepare 1/3 cup of grated mozarella.
15. Prepare of Mushrooms/peppers/chicken and anything else you like (just pre-cook it!).

Cauliflower is quite a trendy ingredient, not because of its inherent glamour, however, but because of the low-carb craze. I've been quite surprised at how cauliflower can make a delicious mock creamed potato, pretend couscous, or even fake tortillas. The cauliflower base breaks up more easily than regular dough, so it's best eaten with a knife and fork rather than your hands. Will keep in the fridge for a week or so or in the freezer for months.

Cauliflower Pizza Base With Bresaola and Mushrooms For Jamo step by step

1. 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)..
2. 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..
3. 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..

Defrost before baking. smaller pizzas – feel free to make into whatever size (or shape) you. Transfer the processed cauliflower to a microwave-safe bowl and cover. Place cauliflower into a clean tea towel and squeeze out as much liquid as possible. Spread the base with tomato paste, top with ¾ of the mozzarella, add olives, mushrooms, sprinkle with remaining mozzarella. For an easily elegant dinner, serve this creamy cauliflower and pasta dish with a simple green salad and finish off the meal with a fruity blended sorbet.