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Cauliflower Margherita Pizza
Cauliflower Margherita Pizza

Cauliflower Margherita Pizza

with mozzarella cheese and parmesan

A Base of Unbelievable Texture and Flavor ... The Rest is Classic!

40 min

684 kcal

2 doses



You will also need:

The following ingredients will not be added to your grocery list.

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

684 kcal

2,861 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions


Grate the cauliflower roughly in a kitchen processor. Grate a small amount at a time so as not to get drenched. Grate the parmesan roughly.


Bring a large skillet to the heat and add the grated cauliflower. On medium low heat let the cauliflower slowly dehydrate for about 10-15 min. The idea is not for cauliflower to color or fry! It is just dehydrating. This part is very important to get a crunchy pizza base.


Let the cauliflower cool and place it in a bowl. Add the egg and parmesan cheese. Stir and mix well until you have a porridge.


Line a baking sheet with baking paper, make a ball of the dough and place it in the center of the pan. Spread and spread the dough in a circular shape until it is about 0.5cm high. Make a higher edge, about 1 cm high so that it does not burn as the outside bakes faster than the center.


Bake in the preheated oven at 220º for about 12 min until golden. Remove and let cool. With a spatula loosen the pizza base from the parchment paper without undoing it.


Cover the base with a few tablespoons of tomato paste and spread. Stuff the pizza with the thinly sliced tomatoes and tear the fresh mozzarella over the medium-sized pizza. Place the basil leaves and bake again in the preheated oven at 220º for about 8 min until the cheese is melted.


Before serving sprinkle with fresh oregano.

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