Cauliflower crust pizza with smoked salmon

Based on 40 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium 👍
40
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g cauliflower
250 g shredded cheese
egg yolks
2 tsp chia seeds
1 tsp oregano
100 g almond flour
160 g ricotta
300 g smoked salmon
150 g shrimp
5 tbsp pine nuts
2 tbsp horseradish
dill for garnish
salt
pepper
Metric
Imperial

Utensils

  • large saucepan
  • oven
  • cutting board
  • knife
  • hand masher
  • large bowl
  • baking sheet
  • parchment paper
  • rolling pin
  • fine grater

Nutrition per serving

Cal
1214
Protein
86 g
Fat
87 g
Carb
21 g
  • Step 1/4

    Preheat oven to 180°C/350°F. Cut cauliflower into small florets. Fill a large saucepan half full with water, bring to a boil, add cauliflower and salt, and cook for approx. 8 – 10 min. until tender. Remove from heat and drain.
    • 300 g cauliflower
    • salt
    • large saucepan
    • oven
    • cutting board
    • knife

    Preheat oven to 180°C/350°F. Cut cauliflower into small florets. Fill a large saucepan half full with water, bring to a boil, add cauliflower and salt, and cook for approx. 8 – 10 min. until tender. Remove from heat and drain.

  • Step 2/4

    Now, place cauliflower in a large bowl and puree using a hand masher. Add grated cheese, egg yolk, chia seeds, oregano, and almond flour to bowl. Season to taste with salt and pepper. Mix thoroughly to form into dough.
    • 250 g shredded cheese
    • egg yolks
    • 2 tsp chia seeds
    • 1 tsp oregano
    • 100 g almond flour
    • salt
    • pepper
    • hand masher
    • large bowl

    Now, place cauliflower in a large bowl and puree using a hand masher. Add grated cheese, egg yolk, chia seeds, oregano, and almond flour to bowl. Season to taste with salt and pepper. Mix thoroughly to form into dough.

  • Step 3/4

    Place dough between two sheets of parchment paper and roll out using a rolling pin. Discard top layer of parchment paper, transfer to a baking sheet, and bake in preheated oven at 180°C/350°F for approx. 15 – 20 min.
    • baking sheet
    • oven
    • parchment paper
    • rolling pin

    Place dough between two sheets of parchment paper and roll out using a rolling pin. Discard top layer of parchment paper, transfer to a baking sheet, and bake in preheated oven at 180°C/350°F for approx. 15 – 20 min.

  • Step 4/4

    Spread ricotta evenly over crust. Then, top pizza off with salmon, shrimp, pine nuts, and freshly grated horseradish. Garnish with fresh dill.
    • 160 g ricotta
    • 300 g smoked salmon
    • 150 g shrimp
    • 5 tbsp pine nuts
    • 2 tbsp horseradish
    • dill for garnish
    • fine grater

    Spread ricotta evenly over crust. Then, top pizza off with salmon, shrimp, pine nuts, and freshly grated horseradish. Garnish with fresh dill.