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    Cauliflower and Grana Padano Riserva pizza with tomato sauce, grilled vegetables and shavings of Grana Padano Riserva

    Group 393Easy
    Group 3824 people
    T460 min

    Lactose free

    Gluten free


    • 1 kg cauliflower
    • 200 g Grana Padano PDO Riserva
    • 2 egg whites
    • 30 g rice flour
    • 150 g tomato purée
    • Extra virgin olive oil
    • Basil
    • Nutmeg
    • Salt and pepper to taste




    STEP 1

    Cut the cauliflower into pieces and place in a mixer; add 50 g grated Grana Padano Riserva, the rice flour, egg whites and a sprinkle of nutmeg. Blend the mixture, adding salt and pepper to taste.
    Line a round baking tray with parchment paper and put the mixture on it, smoothing it out with a spatula. Bake the pizza in a preheated oven at 200 °C for about 30 minutes.

    STEP 2

    Remove the tray from the oven and top the pizza with the tomato purée. Season to taste, add a drizzle of olive oil and sprinkle with some grated Grana Padano Riserva. Return the tray to the oven and continue baking for another 10-15 minutes.
    Once cooked, add the Grana Padano Riserva shavings and basil leaves. Serve the pizza while still warm.