450 g cauliflower
2 eggs
150 g almonds, powdered
50 g parmesan cheese, grated
100 g tomato sauce
100 g mozzarella, grated
200 g cherry tomatoes
2 green bell peppers
2 orange bell peppers
2 onions
100 g cauliflower
1 radicchio
3 tablespoon(s) olive oil


1.Preheat the oven to 180°C (350° F) set to fan and add 2 large baking pans inside, upside-down, to get very hot.
2.With a knife, cut the cauliflower into florets without using the large stem.
3.Process the cauliflower florets in a food processor, until they look like rice, and add them into a bowl.
4.Beat the eggs lightly into a deep plate and add them into the bowl with the cauliflower.
5.Add the almond powder and the grated parmesan.
6.Season with salt and pepper and mix the mixture with your hands, until homogenized (the mixture will be quite liquid).
7.Place 2 large pieces of parchment paper on your working surface.
8.Divide the cauliflower mixture into 4 and spread 2 portions of the mixture on each parchment paper, shaping circles 16 cm in diameter and 5 mm thick.
9.Carefully place the parchment paper with the pizza crusts on the upside-down baking pans that are in the oven.
10.Bake for 20 minutes or until they are nicely golden and set.
11.Remove the pizzas from the oven.
12.Divide the tomato sauce over each pizza crust. Sprinkle with the mozzarella and bake for 5 minutes until the mozzarella lightly melts.
13.Remove the pizzas from the oven.
14.Cut the cherry tomatoes in half, or into 4 in case they are large, and add them into a bowl.
15.Cut the peppers into 1 cm cubes and add them to the bowl.
16.Finely chop the onions and add them to the bowl.
17.Cut the cauliflower into small florets, the radicchio into thin slices, and add them to the bowl with the remaining ingredients
18.Add the olive oil, salt, pepper, and mix.
19.Decorate the pizzas by placing each vegetable all over their surface.
20.Transfer the pizzas on 2 pieces of parchment paper and place them on the upside-down baking pans that you’ve already used.
21.Put the baking pans back into the oven and bake for another 10 minutes, until the vegetables are slightly tender but not brown.
22.Remove the baking pans from the oven, cut into pieces, and serve.

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