Crispy pizza with cabbage leaves, cream cheese and garlic


For the dough

  • 1/2 cauliflower (approximately 220 g)
  • 1 egg
  • 110 g grated parmesan

For garnish

  • 1 clove of garlic
  • 1/2 bunch of aromatic herbs of your choice
  • grated zest of 1 organic lemon

  • 100g ricotta
  • 6 anchovies
  • a few kale leaves

  • 6 pecans
  • 1 tablespoon(s) of olive oil


  1. Preheat the oven to 180°/th.6. Cut the cauliflower into large florets, then grate them with a coarse grater. Dry the seeded cauliflower in a pan over very low heat for 10 minutes.

  2. In a salad bowl, mix the dried cauliflower, egg and parmesan. Pour onto a baking tray lined with parchment paper and shape the pizza as desired, pressing hard so that everything is well combined. Bake for 20 minutes.

  3. In a bowl, mix the peeled and chopped garlic with the chopped herbs, lemon zest and ricotta. Salt and pepper with a grinder.

  4. Once the dough is lightly browned, spread the ricotta mixture, then arrange the anchovies and kale leaves, then add the pecans and drizzle with olive oil. Bake for another 15 minutes and serve hot.

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