Recipes
Cauliflower-crust pizza with prosciutto and mozzarella
This lower-carb base is a great gluten-free twist
This lower-carb base is a great gluten-free twist
Cook: 50 Mins
Serves: 4
Price: £1.32 per serving
Nutritional Information
Each 371g serving contains
Energy
1584kj
378kcal
1584kj
378kcal
19%
Fat
18.6g
18.6g
Med
27%
27%
Saturates
8.5g
8.5g
Med
43%
43%
Sugars
12.2g
12.2g
High
14%
14%
Salt
1.67g
1.67g
High
28%
28%
of your reference intake.
Typical energy values per 100g:
427kj/102kcal
Typical energy values per 100g:
427kj/102kcal
Ingredients
1 pack Asda Steam Bags Cauliflower Rice (4 bags)
30g Parmesan (from a wedge), grated
1tsp rapeseed oil
2 medium eggs, beaten
2tbsp Asda Reduced Fat Green Pesto
100g Asda Italian Prosciutto
125g pack Asda Light Mozzarella, drained and torn
100g cherry tomatoes, halved,
10g basil leaves
1tsp extra virgin olive oil
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with nonstick baking paper.
2
Cook the cauliflower rice according to the pack instructions, then tip out into a clean tea towel and twist to squeeze out as much liquid as possible.
3
Put in a large bowl with the parmesan, rapeseed oil and eggs. Season with pepper and mix to a dough. Transfer to the baking tray and press flat into a circle 25cm across. Bake for 25-30 mins until the edges are crisp and golden.
4
Spread with pesto. Arrange the prosciutto, mozzarella and cherry tomatoes on the base. Top with the basil leaves and drizzle over olive oil, season with black pepper, then slice to serve.