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Cauliflower pizzas with pumpkin and prosciutto
Amira Georgy · taste.com.au · 2015 · Original
other (asserted)
Baker's percentages
Flour
625g
Water
0g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
83g
Cheese
100g
Dough weight
625g
Process
Bake temp
428°F / 220°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourm almond meal50 each · 0g
- flourpizza cheese500 ml · 500g
- oilm extra virgin olive oil18.2 each · 0g
- sauce tomatoTomato Passata82.5 ml · 82.5g
- flourpizza cheese125 ml · 125g
- cheese otherfresh ricotta100 each · 100g
Toppings (6)
- over cheesecauliflower
- over cheese2 eggs
- over cheesedried mixed herbs4.2g
- over cheesebutternut pumpkin400g
- over cheese4 slices gluten-free prosciutto
- post bakefresh basil leaves62.5g