Cauliflower and Grana Padano Riserva pizza with tomato sauce, grilled vegetables and shavings of Grana Padano Riserva
Ingredients1 kg cauliflower
200 g Grana Padano PDO Riserva
2 egg whites
30 g rice flour
150 g tomato purée
Extra virgin olive oil
Salt and pepper to taste
PreparationCut 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.
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.