Grana Padano and Prosciutto di San Daniele cauliflower crust pizza (low carb)

When we think ‘pizza’, a certain European country is bound to spring to mind, but it’s not just the dish itself we have Italy to thank for. Some of the most incredible meats and cheeses you can buy are produced on Italian soil, which in turn makes for some of the dreamiest pizza toppings around.

For this recipe, I’ve used flavour-packed Grana Padano hard cheese along with sweetly succulent Prosciutto di San Daniele – two high quality, exceptionally delicious Italian ingredients that combine beautifully in texture and flavour.

Prosciutto di San Daniele and Grana Padano Cheese have both been recognised by the European Union as Protected Designation of Origin (PDO) products since 1996, which means they meet very stringent specifications, coming from a strictly defined geographical area and being produced using distinctive processing techniques steeped in the history and tradition of that place. In this way, the PDO logo is an independent mark of authenticity which guarantees high quality and traceability.

Yes! That golden, delicious base you see above is in fact made with a surprising ingredient: cauliflower! Flavoured with more of that gorgeous Grana Padano and combined with eggs to bind, the result is a delightfully bread-like base, with crispy edges and a delicate flavour.

For sweetness, the base is spread with a simple basil and cherry tomato sauce, while salty olives with peppery rocket further compliment the ruffled roses of Prosciutto di San Daniele and dainty shavings of Grana Padano.

Ingredients

• 1 cauliflower head
• 1 large egg
• 60g (2 oz) Grana Padano
• 300g (10.5 oz) cherry tomatoes
• 1 handful fresh basil
• 1 tbsp of olive oil (plus more to dress, if desired)
• 1 handful rocket
• 1 handful black olives
• 4 slices Prosciutto di San Daniele
• 1 tbsp balsamic glaze
• Salt and pepper

Instructions

Cut and floret the cauliflower, then tip into a food processor.

Blitz the cauliflower until fine. You may need to scrape the sides down once or twice as you go.

Put the cauliflower into a dry frying pan over a medium-low heat and dry fry for around 15 minutes until all excess water is gone. Keep an eye on it and keep stirring, as it can burn easily once the moisture starts to escape. Set aside to cool completely.

When the cauliflower has cooled, place it a mixing bowl along with two thirds of the Grana Padano finely grated and the egg.

Mix well until evenly combined, then tip onto the centre of a baking tray lined with baking paper.

Press the mixture out to form an oblong about 1/2 cm thick, using your hands to shape, then press down firmly over the whole base.

Bake for 30-35 minutes at 180C/355F (160C/320F fan).

Flip the base over carefully and bake for a further 10 minutes.

Meanwhile, slice the cherry tomatoes into quarters and add them to a frying pan along with the chopped basil, olive oil and 1 tbsp of water.

Cook on a medium-low heat for about 10 minutes until the sauce reduces.

When the cauliflower base is ready, transfer to a board and spread with the tomato sauce.

Sprinkle with rocket.

Tear the Prosciutto slices in half lengthways, form into rose-like bundles and add to the pizza.

Next, scatter over the olives, and shave the remaining Grana Padano on top generously.

Drizzle a little balsamic glaze, if desired, season with salt and pepper, cut into slices and enjoy!

What are your favourite Italian pizza toppings?

If you want to to make this gorgeous low carb cauliflower crust pizza for yourself then the recipe is shown again below in an easy, printable format. Just hit the grey ‘PRINT’ button in the recipe card below.

Grana Padano and Prosciutto di San Daniele cauliflower crust pizza

Course: Pizza

Keyword: low carb, pizza

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 2

Author: Emily Leary

A fantastically tasty pizza with Grana Padano, Prosciutto di San Daniele, a rich cherry tomato sauce and cauliflower base.

Print

Ingredients

• 1 cauliflower head
• 1 large egg
• 60 g 2 oz Grana Padano
• 300 g 10.5 oz cherry tomatoes
• 1 handful fresh basil
• 1 tbsp of olive oil plus more to dress, if desired
• 1 handful rocket
• 1 handful black olives
• 4 slices Prosciutto di San Daniele
• 1 tbsp balsamic glaze
• Salt and pepper

Metric - Ounces

Instructions

1. Cut and floret the cauliflower and place it in a blender.
2. Blitz the cauliflower until fine.
3. Put the cauliflower into a frying pan and dry fry for around 15 minutes until all excess water is gone. Keep an eye on it, and keep stirring, as it can burn easily.
4. While you leave the cauliflower to cool cut up the cherry tomatoes and add them to a frying pan along with the chopped basil, 1 tbsp of olive oil and 1 tbsp of water.
5. Cook on a medium-low heat for 15 minutes until the sauce reduces.
6. When the cauliflower has cooled place it a mixing bowl along with 2/3 Grana Padano finely grated and the egg.
7. Mix well and place on the centre of a baking tray lined with baking paper.
8. Press the mixture out to the edges of the tray using your hands to shape, then press down firmly over the whole base.

9. Bake for 35 minutes at 180C/355F (160C/320F fan).

10. Flip the base over and give it another 10 minutes in the oven.
11. Place on to a board and add the tomato sauce.
12. Sprinkle with rocket.
13. Fold the Prosciutto into bundles and add.
14. Sprinkle over olives, shave the remaining Grana Padano and dot around the pizza.
15. Drizzle a little balsamic glaze over the pizza and cut into slices. Enjoy!

Let me know if you make it!

This is a commissioned post for the Consortium Prosciutto di San Daniele & the Consortium Grana Padano.

If you loved this delicious cauliflower crust pizza, why not have a read through the 15 best cauliflower recipes on the web?