Vegetable Pizza with Cauliflower Base

For the base, wash the cauliflower and cut into florets. Chop in a blender until the cauliflower is grainy but not quite mush.

Mix the cauliflower mixture with the grated hazelnuts, the eggs and some potato starch. Season with basil, salt, pepper and nutmeg.

Now line a baking tray with baking paper and spread the mixture very thinly on it (about 5 mm high). If there is still some of the mixture left, simply use a second baking tray.

Bake the base in the oven preheated to 200 °C for about 20-25 minutes, until the base has acquired some color.

Meanwhile, for the topping, chop the herbs and press the garlic clove through a press. Mix all ingredients with the tomato sauce and season with salt and pepper. Heat briefly on the stove until the sauce is warm.

Slice the zucchini and the parmesan.

Once the cauliflower pizza is ready, remove from the oven, spread with the warm tomato sauce and top with the fresh zucchini.

Spread the shaved fresh Parmesan on top and serve immediately.

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