Cauliflower pizzas with 4 toppings

Pizza base:

• 250g cauliflower
• 125ml water
• 2 tablespoons ground almonds
• 2 tablespoons 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 griddled artichokes prepared in oil and halved
• 3 slices Parma ham

Second topping:

• 1 tablespoon light olive oil
• 200g eggplant, cut into 1½ cm thick slices
• Tomato sauce with basil
• 100g 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 asparagus
• ½ teaspoon extra virgin olive oil
• Salt and pepper
• 125g ricotta
• 10g grated parmesan cheese
• 1 teaspoon lemon-infused olive oil
• 1/8 teaspoon chili flakes

Fourth topping:

• 80g 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 arugula

1. Preheat the oven to 220˚C.
2. Cut the cauliflower very finely. Place it in the sartén Skillet with 125ml of water and cook over medium heat until most of the liquid has been absorbed. This will take around 5 - 8 minutes.
3. Next, 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 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. Then add the cauliflower and mix well.
6. Put the skillet back over medium heat with olive oil and, once hot, add the cauliflower mixture and spread it over the base with a spoon, leaving about one centimeter around the sides of the skillet.
7. Cook for about 5 minutes until it browns slightly and then place it in the oven for approximately 10-12 minutes.
8. Remove it from the oven and add your favorite topping.

Cuchillo de acero carbono Pallarès, aceitera de porcelana Revol, bote para utensilios Le Creuset and Le Creuset skillets

First topping

1. Place the slices of Taleggio and the artichokes on the pizza and return the skillet to the oven for about 5 minutes, until the cheese melts well.
2. Remove from the oven and top with torn Parma ham

Notes

• This also works very well with speck or bacon instead of Parma ham. The Taleggio can be substituted with other cheeses, like goat log or brie, cheeses you like and that pair well with artichoke.
• A pinch of rosemary oil also gives it a very nice flavor. Mix a teaspoon of extra virgin olive oil with ½ teaspoon finely chopped rosemary and drizzle it on the pizza before or after cooking.
• If you like, another option is to cook a small red onion, sliced, in a teaspoon of olive oil in the skillet 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 eggplants on the pizza and return it to the oven for about 8 minutes until the mozzarella bubbles nicely. While it cooks, mix the olive oil with the chopped basil. Remove the pizza from the oven and drizzle with the basil oil. Finally sprinkle the 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 over the ricotta.
2. Bake about 8 minutes and then remove from the oven.
3. Drizzle the lemon oil and sprinkle with chili flakes and parmesan cheese.

Fourth topping

1. For this filling, you should bake the pizza base a bit 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 the arugula leaves.

Notes

• This pizza also works well with mozzarella. Bake the base alone for 10-12 minutes in the initial phase. Use around 75-100 g 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 arugula.