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Le Chaudron recipe
Pizza sur pâte de chou-fleur
Cauliflower-crust pizza
⏱ 45 minServes 4Medium290 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1cauliflower
2eggs
60 g (2 oz)grated reduced-fat cheese
150 g (5 oz)tomato sauce
1ball reduced-fat mozzarella
1 handfularugula
1 tsporegano
2 tbspolive oil
- 1 cauliflower
- 2 eggs
- 60 g (2 oz) grated reduced-fat cheese
- 150 g (5 oz) tomato sauce
- 1 ball reduced-fat mozzarella
- 1 handful arugula
- 1 tsp oregano
- 2 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F). Pulse the raw cauliflower into fine crumbs, then steam 5 min.
- Squeeze the cauliflower hard in a clean towel to remove as much water as possible.
- Mix the cauliflower with the eggs, grated cheese and oregano, then spread into a round on the baking sheet.
- Bake 15 min until golden and firm enough to top without breaking.
- Spread the tomato sauce over the base, scatter the mozzarella in pieces and drizzle with olive oil.
- Bake 10 more min to melt the cheese, then top with fresh arugula just before serving.
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