Cauliflower pizza with mushrooms

Recipe from: 11 April 2014
banting, lchf, cauliflower pizza

Ingredients 13
Servings 1
Minutes 00:30


Serving Change
  • Cauliflower pizza base
  • 1
    large head of cauliflower - grated
  • 500
    grated mozzarella cheese
  • 60
    finely grated parmesan cheese
  • 2
    eggs - beaten
  • salt and pepper to taste
  • Topping
  • 125
    grated mozzarella
  • 250
    brown mushrooms - very thinly sliced
  • pinch of dried thyme
  • 8
    slices prosciutto, Parma ham or Black forest ham
  • 250
    wild rocket
  • truffle infused olive oil


Preheat the oven to 220°C.

Microwave or steam the cauliflower for 10- 12 minutes until soft. Allow to cool for 15 minutes.

Mix with the cheese and eggs until well combined. Season well.

Divide mixture between 2 baking paper lined baking trays. Press down firmly to form thin bases. Par-bake for 12 minutes.

Top par-baked bases with mozzarella and sliced mushrooms. Sprinkle with thyme, salt and pepper.

Bake for 10 minutes or until golden and crispy around the edges.

Top with prosciutto, rocket, parmesan shavings and a little drizzle of truffle infused oil.

Season again.

Eat immediately!

Recipe reprinted with permission from Bits of Carey. To see more recipes,click here.

Read more on: cauliflower  |  pizza  |  banting  |  recipes


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