 |
| Image Source - Google | Image by - foodandwine |
Materials checklist
- 1 medium cauliflower (about 1 1/2 pounds), sliced and cut into large florets
- Cell salt
- Pepper
- 3/4 cup almond flour
- 2 large eggs, lightly beaten
- 3/4 cup fresh grated Parmigiano-Reggiano cheese
- 1 cup coarse-grained coarse-grained
- 1/2 cup thick granular fontina cheese
- Cut 2 button mushrooms, (3/4 cup)
- 1/2 cup pieces
- 1 small bright red chile, such as Holland or Jalpanos, seeds and thinly sliced
- 2 teaspoons chopped parsley
- 1 teaspoon chopped rosemary
- Extra virgin olive oil for monsoon
Instructions
Step 1
In a food processor, mix the cauliflower until finely chopped. (You should have about 4 cups)) In a microwaveable bowl, toss 2 tablespoons salt and 1/2 teaspoon pepper, until soft, wrap in plastic wrap over high heat and cover with microwave about scrape cauliflower over a cloth. Wipe the kitchen clean and let it cool until it is stitched, wrap the cauliflower in a towel for about 10 minutes to dry, and transfer to a large container. Add almond flour, eggs, and 1/2 cup permanganate, stir with a rubber spatula until well blended.
Step 2
Light coat with preheated oven 400 °, line baking paper with baking paper and non-stick cooking spray. Place the cauliflower mixture on a prepared baking sheet and patch the patch into 10 1/2 inch circles. Turn the cauliflower crust lightly for 15 minutes and until the edges are golden brown. Remove it from the oven to allow it to cool slightly.
Step 3
Increase the temperature of the oven to 450 to ্রে In a medium bowl, add the remaining 1/4 cup permanganate mozzarella and fontina. Add cheese with mushrooms, onions, peppers, parsley, and rosemary. Sprinkle the remaining cheese over the vegetables, season with olive oil, and season with salt and pepper. Bake the pizza until the vegetables are soft and the cheese is light brown and warmer about 15 minutes. Serve in pieces.
