|cauliflower — pizza base|
|1||cauliflower — large head, grated|
|500 ml||mozzarella cheese — grated|
|60 ml||parmesan cheese — finely grated|
|2||eggs — beaten|
|salt and freshly ground black pepper — to taste|
|125 ml||mozzarella cheese — grated|
|250 ml||brown mushrooms — thinly sliced|
|dried thyme — pinch|
|8||prosciutto — or Parma ham, slices|
|250 ml||rocket — wild|
|olive oil — truffle infused|
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.
Recipe reprinted with permission from Bits of Carey.