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Cauliflower crust pizza with potato and spinach
Dinner

Cauliflower crust pizza with potato and spinach

The cauliflower is blended, the base is pre-baked, then topped with thin potato slices, fresh spinach and cheese. It tastes like the weekend, but works just as well on a Monday – and kids love it.

ModernEverydayWeekendDinnerGrøntsagerVegetarian
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Rate:
1.0 (1)
50 min total
3 servings
Easy

Ingredients

servings
Units

  • Cauliflower base

    • 1 stk Cauliflower
    • 2 stk Eggs
    • 2.6 oz Grated cheese
    • ½ tsp Salt
    • ¼ tsp Pepper

  • Topping

    • 2 stk Potatoes (thinly sliced)
    • 2.6 oz Fresh spinach
    • 3.5 oz Grated mozzarella
    • 1 tbsp Olive oil
    • 1 tsp Fresh thyme or oregano

Instructions

  1. 1

    Prepare the cauliflower

    1. Cut the cauliflower into florets and blend finely (like cauliflower "rice").
    2. Steam or microwave the cauliflower for 5 minutes until soft.
    3. Let it cool slightly, then squeeze out as much liquid as possible in a clean tea towel.
    12 min
    KnifeCutting BoardFood ProcessorBowl
  2. 2

    Mix the base

    1. Put the drained cauliflower in a bowl and stir in eggs, grated cheese, salt and pepper.
    2. Shape a round, flat base on baking paper (about 0.5–1 cm thick).
    5 min
    Bowl
  3. 3

    Pre-bake the base

    1. Bake the base at 200°C for about 15 minutes until lightly golden and firm.
    15 min
    200°C
    Oven
  4. 4

    Top the pizza

    1. Slice the potatoes very thinly.
    2. Spread spinach on the pre-baked base, lay potato slices on top and sprinkle with mozzarella.
    3. Drizzle with olive oil and sprinkle thyme/oregano over.
    5 min
    KnifeCutting BoardBowl
  5. 5

    Bake to finish

    1. Bake the pizza at 200°C for about 15 minutes until the potatoes are tender and the cheese is golden.
    2. Let it rest for 2 minutes before slicing so it sets.
    15 min
    200°C
    Oven

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Details

Nutrition

Calories

420kcal

Protein

21g

Fat

26g

Carbs

20g

Serving Size

300g

Dietary

Allergens

EggMilk

Serving

Suggestions

  • • Serve right away, while the cheese is still soft and the potatoes are warm.

Drink Pairings

  • • Alkoholfri: Water with lemon

Side Pairings

  • • Crisp green salad with lemon
  • • Fresh tomato salsa

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge. Best if gently reheated before serving.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze in pieces with baking paper between them. Thaw in the fridge before reheating.

Reheating

  • • Oven: Reheat at 180°C for 8–12 minutes, until warmed through and crisp again. (180°C)

Tips

Preparation

  • • Press the cauliflower really well to remove liquid – that is the key to a base that holds together.
  • • Slice the potatoes ultra-thin so they become tender in the oven.

Cooking

  • • For more flavour in the base, stir in a pinch of garlic powder or a little dried oregano.

Serving

  • • The pizza is also good cold the next day – perfect in a lunchbox.

Variations

Flavor

  • Basic

Health

  • Standard

Method

  • Baked

Toppings

  • None

Author

M

Michael

Nordmad – en rolig, grøn og familieklar tilgang til mad.

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Comments

Author

M

Michael

Nordmad – en rolig, grøn og familieklar tilgang til mad.