Easy cauliflower base pizza crust recipe with pesto, summer veggies and ricotta is great for those who are looking for a gluten-free or lower carb option.
Ingredients
1 large cauliflower, florets removed and blitzed into rice (around 2 cups)
1 egg, lightly whisked
2 tbsp basil pesto and cashew dip
1 zucchini, trimmed and sliced into ribbons using a peeler
25g Perfect Italiano Traditional Parmesan Grated
250g Perfect Italiano Perfect Pizza
5-6 sorrel, to serve
1/3 cup Perfect Italiano Smooth & Creamy Ricotta
Method
Preheat oven to 220°C
To make the cauliflower crust, place cauliflower rice into a microwave safe bowl and microwave for 6-8 minutes or until very tender. Drain through a fine sieve and press down firmly with a spoon to remove all excess liquid (alternatively, wrap up in a clean chux, and squeeze out all the excess liquid). Place dried cauliflower into a medium size bowl and mix well with egg, parmesan and season with salt and pepper
Line a baking tray with baking paper, and press cauliflower mixture firmly onto the tray forming a circle around 30cm. Place into the oven and bake for 20 minutes or until firm and golden. Remove from oven and allow to cool for 5 minutes
Spread cauliflower base with basil pesto and cashew dip. Arrange the zucchini on top of pizza. Scatter with Perfect Italiano Perfect Pizza cheese to evenly cover base
Place the pizza in the oven for 10 minutes or until the cheese is melted and base is crispy. Remove from the oven, dollop spoonful's of Perfect Italiano Smooth & Creamy Ricotta on top of pizza, sprinkle over sorrel leaves and serve immediately
