Cauliflower base pizza with prosciutto
Try this tasty prosciutto pizza with a homemade cauliflower base. It’s packed with veggies and full of flavour.
Serves
4
Prep
15m
Note: + 5 mins cooling time
Cooking
20m
Ingredients
- 1 medium cauliflower, cut into florets
- 1 Coles Australian Free Range Egg
- 1/2 cup (40g) finely grated parmesan
- 1/2 cup mint leaves
- 1 garlic clove, finely chopped
- 1/4 cup (35g) hazelnuts, toasted
- 1/3 cup (25g) finely grated parmesan, extra
- 120g pkt Coles Australian Baby Rocket
- 1/3 cup (80ml) avocado oil or olive oil
- 100g bocconcini, coarsely torn
- 8 slices prosciutto, coarsely torn
Method
STEP 1
Preheat oven to 220°C. Place the cauliflower in a food processor. Process until very finely chopped. Transfer to a frying pan. Place over medium-high heat. Cook, stirring, for 2-3 mins or until the cauliflower is heated through. Set aside for 5 mins to cool slightly.
STEP 2
Place cauliflower in a clean tea towel. Squeeze the cauliflower in the tea towel to remove excess liquid. Transfer the cauliflower to a large bowl. Add egg and parmesan and stir to combine. Season.
STEP 3
Line a large baking tray with baking paper. Spoon the cauliflower mixture onto the lined tray. Use a palette knife or the back of a metal spoon to spread and press the cauliflower into a 25cm-diameter disc. Bake for 15 mins or until golden brown.
STEP 4
Meanwhile, place the mint, garlic, hazelnuts, extra parmesan and 100g of the rocket in a clean food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Season.
STEP 5
Transfer the pizza base to a serving platter. Spread the base with half the pesto. Top with the bocconcini, prosciutto and remaining rocket. Drizzle with the remaining pesto to serve.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
