Cauliflower Pizza

About Cauliflower Pizza

Ingredients

• Cauliflower, grated 1½ cups
• Eggs 2
• Salt to taste
• Parmesan cheese, grated 30 gms + as required
• Black peppercorns, crushed to taste
• Extra virgin olive oil 1 tsp + for drizzling
• Small broccoli ¼
• Cherry tomatoes 8 to 10
• Fresh basil leaves 4 to 5
• Small green zucchini ¼
• Black olives, pitted 5 to 6
• Fresh mozzarella cheese 4 to 6
• Fresh capers a few
• Garam masala powder for sprinkling
• Micro greens for garnishing

How to Make Cauliflower Pizza (Stepwise Photos)

Method

1. Preheat oven to 200º C. Place a silicon mat over a baking tray.
2. Put cauliflower in a mixing bowl. Add eggs, salt, parmesan cheese, crushed peppercorns and 1 tsp extra virgin olive oil and mix well.
3. Place 2 medium ring moulds on the baking tray and fill them with the cauliflower mixture. Put the tray in the preheated oven and bake for 8-10 minutes or till half done.
4. Cut broccoli into small florets, halve cherry tomatoes and roughly tear basil leaves. Vertically halve the zucchini and slice thinly.
5. Remove the tray from the oven and arrange few zucchini, broccoli, tomatoes, olives and 2-3 mozzarella balls on top.
6. Drizzle some extra virgin olive oil, sprinkle crushed peppercorns and top with some capers.
7. Put the tray back in the oven and bake for 8-10 minutes or till fully done. Remove from oven and transfer onto a serving plate.
8. Grate some parmesan cheese on top, sprinkle garam masala powder and drizzle some extra virgin olive oil. Garnish with micro greens and serve immediately.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps