Cauliflower Pizza With Mozzarella, Kale And Lemon
Cauliflower pizza with mozzarella is what's for dinner! Donna Hay, Australia's go-to home cook, has a new collection of recipes out that will inspire you to eat more healthfully while sacrificing nothing in terms of flavor and aesthetics. Whether you're making yourself a casual lunch or masterminding an upscale dinner party, this is one book that will help ensure that everyone is nourished, satisfied and eager to know where you got the recipe.
Cauliflower Pizza With Mozzarella, Kale And Lemon
Prep Time
25
minutes
Cook Time
45
minutes
Servings
4
Total time: 1 hour, 10 minutes
Ingredients
- 8 stalks kale
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic
- 1/2 teaspoon dried chili flakes
- 1 tablespoon lemon zest
- 1/4 cup finely grated Parmesan
- 1 cup buffalo mozzarella
- 1/2 cup small basil leaves
- 6 cups cauliflower florets
- 3/4 cup almond meal (ground almonds)
- 1/2 cup finely grated Parmesan
- 3 eggs
- Sea salt and cracked black pepper
Directions
- Preheat oven to 400°F. To make the cauliflower pizza bases, lightly grease 2-by-30-centimeter round pizza trays and line with nonstick baking paper.
- Place the cauliflower, in batches, in a food processor and process until the mixture resembles fine crumbs. Transfer to a large bowl, add the almond meal, Parmesan, egg, salt and pepper and mix until a soft dough forms.
- Divide the mixture in half and press into the prepared trays. Bake for 20-25 minutes or until golden and crisp.
- Place the kale, oil, garlic, chili and lemon zest in a bowl and toss to coat. Divide the mixture between the bases and top with the Parmesan.
- Bake for 8-10 minutes or until the kale is crisp. Top each pizza with mozzarella and basil to serve.