Cauliflower Pizza with Zucchini and Tomatoes
by Editorial Staff
Cauliflower pizza is a delicious and dietary dish. In such a pizza there is no flour, and, in general, no dough, which means there is a minimum of calories. For the filling, I used zucchini and tomatoes, which are also useful.
Ingredients
- Cauliflower – 400-450 g
- Eggs – 1 pcs.
- Zucchini – 80 g
- Tomatoes – 80 g
- Hard cheese – 100 g
- Tomatoes in slices in their own juice (or ketchup) – 2 tbsp
- Garlic – 1 clove
- Fresh parsley – for serving
- Salt to taste
- Ground black pepper – to taste
Directions
- Disassemble the cauliflower into inflorescences, send to the blender bowl. Grind the cauliflower until crumbled. Pour chopped cabbage into a bowl. Drive-in an egg there.
- Season the cabbage with salt and pepper to taste. Peel the garlic and squeeze through a press into a bowl of cabbage. Garlic will make your pizza aromatic and spicy.
- Grate half of the cheese on a fine grater and add to a bowl of cabbage. Mix. The cheese will melt during baking and the cabbage will not crumble.
- Turn on the oven to heat up to 200 degrees. To give the cauliflower pizza base an even shape, you need a split form. Cover the detachable form (I have a diameter of 24 cm) with high-quality parchment, put the cabbage mass there. Smooth out and tamp with a spoon.
- Remove the upper part of the mold (split ring). The pizza base is perfectly flat. Grease the pizza with tomatoes in your own juice or ketchup. Cut the zucchini into thin slices and place on a pizza base.
- Cut fresh tomatoes into slices and place them on top of the courgettes.
- Grate the remaining cheese on a fine grater and spread over the entire surface of the filling. Bake cauliflower pizza with zucchini and tomatoes in the oven at 200 degrees for 20-25 minutes.
- Remove the pizza from the oven and let it cool slightly. Sprinkle the cauliflower pizza with zucchini and tomatoes with chopped parsley and serve.
Bon Appetit!
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