Cauliflower pizzas with 4 toppings

Pizza base:

• 250g cauliflower
• 125ml of water
• 2 tablespoons of ground almonds
• 2 tablespoons of chickpea flour
• 1 large egg
• 1 teaspoon extra virgin olive oil
• Salt and pepper
• 1 teaspoon olive oil

First topping:

• 100g Taleggio cheese sliced
• 100g of grilled artichokes prepared in oil and cut in half
• 3 slices of Parma ham

Second topping:

• 1 tablespoon light olive oil
• 200g eggplant cut into 1½ cm thick slices
• Tomato sauce with basil
• 100g of mozzarella, sliced ​​and placed on kitchen paper to absorb excess liquid
• 10g grated pecorino cheese
• 2 teaspoons extra virgin olive oil
• 1½ teaspoons chopped basil

Third topping:

• 60g of asparagus
• ½ teaspoon extra virgin olive oil
• Salt and pepper
• 125g of ricotta
• 10g grated parmesan cheese
• 1 teaspoon lemon-infused olive oil
• 1/8 teaspoon chili flakes

Fourth topping:

• 80g of semi-dried tomatoes marinated in oil
• 8 anchovy fillets cut in half vertically
• 50g pitted black olives
• 2 teaspoons extra virgin olive oil
• 1 small garlic clove crushed
• 1 teaspoon chopped oregano leaves
• 20g of arugula

1. Preheat the oven to 220˚C.
2. Cut the cauliflower very finely. Place it in the Skillet with 125ml of water and cook over medium heat until most of the liquid has been absorbed. This will take you about 5 - 8 minutes.
3. Then pass it through a fine sieve to drain all the liquid . Press lightly to remove any excess liquid.
4. In a bowl, mix the ground almonds and chickpea flour to remove any lumps. If there are many lumps, pass it through a strainer.
5. Add the egg and extra virgin olive oil to the bowl and mix until smooth. Next add the cauliflower and mix well.
6. Return the skillet to a medium heat with olive oil and, when hot, add the cauliflower mixture and spread it over the base with the help of a spoon, leaving about a centimetre around the sides of the pan.
7. Cook for about 5 minutes until lightly browned and then place in the oven for about 10-12 minutes.
8. Remove from the oven and top with your favorite topping.

Pallarès carbon steel knife , Revol porcelain oiler , Le Creuset utensil holder and Le Creuset skillet pans

First topping

1. Place the Taleggio cheese slices and artichokes on the pizza and return the skillet to the oven for about 5 minutes, until the cheese is well melted.
2. Remove from the oven and cover with the chopped Parma ham.

Grades

• This also works very well with speck or bacon, instead of Parma ham. You can substitute the taleggio with other cheeses, such as goat cheese or brie, cheeses that you like and that go well with artichoke.
• A dash of rosemary oil also gives it a very nice flavor. Mix a teaspoon of extra virgin olive oil with ½ teaspoon of finely chopped rosemary and put it on the pizza before or after cooking.
• If you like, another option is to cook a small sliced ​​red onion in a teaspoon of olive oil in the pan before cooking the pizza base. Add the onion with the cheese and artichokes before finishing with the ham and rosemary oil.

Second topping

1. Cook the sliced ​​eggplant in the skillet before cooking the cauliflower base until golden.
2. Place the tomato sauce, mozzarella and eggplant on top of the pizza and return it to the oven for approximately 8 minutes until the mozzarella is bubbling nicely. While it is cooking, mix the olive oil with the chopped basil. Remove the pizza from the oven and drizzle with the basil oil. Finally sprinkle with pecorino cheese and serve.

Third topping

1. Season the ricotta with salt and pepper and spread it over the pizza base. Mix the asparagus with the extra virgin olive oil, season and place on top of the ricotta.
2. Bake for about 8 minutes and then remove from the oven.
3. Drizzle with lemon oil and sprinkle with chili leaves and Parmesan cheese.

Fourth topping

1. For this filling, you will need to bake the pizza base a little longer before adding the filling.
2. Once cooked, mix the oil with the garlic and oregano and spread it over the base.
3. Place the anchovies, tomatoes and olives on the pizza and bake for about 5 minutes. Remove from the oven and sprinkle with arugula leaves.

Grades

• This pizza also works well with mozzarella. Bake the base alone for 10-12 minutes in the initial phase. Use around 75-100g of sliced ​​mozzarella and place it on the base, then continue with the rest of the toppings and cook for about 8 minutes until the mozzarella is bubbling. Finally, you can add the rocket.