Cauliflower Pizza with Pesto, Summer Veggies and Ricotta

Indulge in a lighter and innovative twist on traditional pizza with this Cauliflower Crust Zucchini and Ricotta Pizza. This recipe takes pizza to new heights by using a cauliflower-based crust that’s both gluten-free and packed with flavor. The cauliflower crust, enriched with parmesan and bound with egg, serves as a wholesome base for a medley of toppings. Zucchini ribbons add a burst of color and freshness, while the combination of Perfect Italiano Perfect Pizza and grated Parmesan cheeses creates a gooey and satisfying experience. The basil pesto and cashew dip provides a delightful layer of herbaceous richness, and dollops of Perfect Italiano Ricotta finish the pizza with a creamy touch. This recipe is not just a tasty meal but also a healthier option that’s sure to become a favorite on your pizza nights.

PREP 5 MINS

COOK 15 MINS

MAKES 1 LARGE

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 Grated Parmesan
• 250g Perfect Italiano Perfect Pizza cheese
• 1/3 cup Perfect Italiano Ricotta
• 5-6 sorrel leaves, to serve

INSTRUCTIONS:

1. Preheat your oven to 220°C.
2. Begin by making the cauliflower crust: Microwave the cauliflower rice in a microwave-safe bowl for 6-8 minutes or until very tender. Drain the cauliflower using a fine sieve and press down firmly with a spoon to remove excess liquid. Alternatively, wrap the cauliflower in a clean cloth and squeeze out all the excess liquid. Place the cauliflower in a medium bowl and combine it with egg, grated Parmesan, salt, and pepper.
3. Line a baking tray with baking paper. Firmly press the cauliflower mixture onto the tray, forming a circular crust with a diameter of approximately 30cm. Bake the crust in the preheated oven for 20 minutes or until it becomes firm and golden. Allow the crust to cool for 5 minutes after removing it from the oven.
4. Spread the basil pesto and cashew dip evenly over the cauliflower crust. Arrange the zucchini ribbons on top of the pesto layer. Sprinkle Perfect Italiano Perfect Pizza cheese over the zucchini.
5. Place the pizza back in the oven and bake for an additional 10 minutes, or until the cheese is melted and the crust becomes crispy.
6. Once the pizza is baked to perfection, remove it from the oven. Dollop spoonfuls of Perfect Italiano Ricotta over the pizza, distributing it evenly for a creamy touch.
7. Scatter fresh sorrel leaves on top of the pizza. The sorrel leaves add a bright and tangy contrast to the other flavors.
8. Serve the Cauliflower Crust Zucchini and Ricotta Pizza immediately, savoring every bite of its unique combination of textures and flavors.

This creative pizza recipe showcases the versatility of cauliflower and offers a fresh twist on a classic favorite. The crispy cauliflower crust provides a wholesome base for the vibrant toppings, while the combination of cheeses and the basil pesto and cashew dip add layers of taste and richness. The colorful presentation and delicious blend of ingredients make this pizza not only a treat for your taste buds but also a visually appealing dish that’s sure to be a hit at any gathering or mealtime.