- 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
| - 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
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