Cauliflower Crust Tomato, Prosciutto and Rocket Pizza

CATEGORY
Dinner
CUISINE
Italian

Cauliflower Crust Tomato, Prosciutto and Rocket Pizza Recipe

Switch up your summer pizza and try this delicious cauliflower crust pizza with fresh tomatoes and prosciutto.  Use our Amalfi Coast blend from our exclusive spice kit to punch up the flavors! You can make your own cauliflower crust (easy) or buy already made crust. Yum, yum, yum!
PREP
20 mins
COOK
40 Mins
TOTAL
60 mins
YIELD
1 pizza - 4 slices 1 pizza - 4 slices
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Ingredients

  • 24 vine ripe cherry tomatoes
  • Extra virgin olive oil, to cook
  • 3.5 ounces thinly sliced prosciutto, to serve
  • 1 cup of baby rocket (arugula) leaves, to serve
  • 1/2 cup finely grated parmesan, to serve
  • 1 tablespoon balsamic glaze to serve
  • 1 tablespoon Old Salt Merchants Amalfi Coast Blend
  • For the cauliflower pizza base: 1 cup pepitas (pumpkin seeds)
  • 1 pound 3 ounces cauliflower florets, roughly chopped
  • 2 tablespoons nutritional yeast
  • 3 eggs, lightly whisked
  • 1/2 cup grated parmesan
  • Old Salt Merchants Cyprus Sea Salt and Fresh Pepper

Instructions

  1. Preheat oven to 400 degrees To make the cauliflower pizza base, place the pepitas in a food processer and process until finely ground.
  2. Add the cauliflower, nutritional yeast, eggs, parmesan, OSM Cyprus salt, and pepper. Process until finely chopped and dough like.
  3. Press the mixture onto an 11 inch round pizza tray lined with parchment paper. Bake for 20 minutes or until golden brown.
  4. Place the tomatoes on a large baking tray lined with parchment paper. Drizzle the tomatoes with olive oil and sprinkle salt, pepper and some amalfi coast blend. Roast for 20 minutes or until golden.
  5. To serve, top the bases with the roasted tomatoes, prosciutto, rocket (arugula) parmesan and amalfi coast blend. Finish with a drizzle of balsamic glaze.

Tips / Notes

  • Adapted from Donna Hay Everyday Fresh

Keywords

cauliflower crust, gluten-free, summer, nut-free

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