First prepare the pizza topping. To do this, wash the rocket, if necessary cut off the thick stalks and let them drain. Halve the cherry tomatoes, quarter if necessary and add to the rocket. Squeeze in 2 teaspoons of garlic and mix everything together. As soon as the cauliflower base is in the oven, add 2 teaspoons of olive oil and season with salt and pepper.
For the cauliflower base, preheat the oven to approx. 230 ° C fan-assisted air.
Remove all stems and leaves from the cauliflower and cut the cabbage into small pieces. Chop with the magic wand until it looks like semolina, but you don`t want it to be too mushy. Then cook in the microwave at 600 watts for approx. 8-10 minutes without adding water (but can also be cooked briefly in a water bath on the stove). Mix the cooked cauliflower with the egg and 200 g grated cheese to form a batter. I usually just do this with a fork. Season with the Italian herbs, 1 teaspoon of pressed garlic and the garlic salt. Spread the dough (= pulpy mass) on a baking sheet lined with baking paper, press down with a fork to create a beautiful shape.
Then bake in the hot oven for about 15 minutes.
While the batter is sizzling in the oven, prepare the pizza sauce. To do this, puree the tomatoes with 1 pressed clove of garlic, the onion, 1 teaspoon of oil and the spices to make a creamy sauce. I use my magic wand to help. Season to taste with salt and pepper.
Take the finished dough out of the oven and brush with the pizza sauce. Then put in the oven again briefly for 1 - 2 minutes. Take the pizza out of the oven and top it with the Parma ham. Then we spread our pickled rocket and tomato salad on the pizza. Sprinkle the pizza with grated Parmesan as a delicious topping.
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