Cheesy Bolognese Pizza

Name: Cheesy Bolognese Pizza with Cauliflower Crust
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Cauliflower; 1 Tbsp of Olive oil; 1 Tsp of Salt; 30 Grams of Parmesan; 1 Pieces of Organic Eggs; 350 Grams of Lean beef mince; 2 Pieces of Garlic cloves; 1 Tbsp of Olive oil; 30 Grams of Tomato paste; 200 Grams of Tomato passata; 1 Tsp of Salt; 2 Grams of Dried oregano; 1 Tsp of Black pepper; 150 Grams of Cherry tomatoes; 125 Grams of Mozzarella ball; 60 Grams of Grated mozzarella; 15 Grams of Fresh basil

with Cauliflower Crust

Low-Carb decadence at its best!

Cals 765 · Prot 73 · Carbs 22 · Fat 43

Low Carb

60 min

Cheesy Bolognese Pizza with Cauliflower Crust

Low-Carb decadence at its best!

Cals 765 · Prot 73 · Carbs 22 · Fat 43

Low Carb

Ingredients

Crust

Cauliflower

400 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Parmesan 4*

30 Grams

Organic Eggs 5*

1 Piece

Bolognese

Lean beef mince

350 Grams

Garlic cloves

2 Pieces

Olive oil

1 Tbsp

Tomato paste

30 Grams

Tomato passata

200 Grams

Salt

0.5 Tsp

Dried oregano

2 Grams

Black pepper

0.5 Tsp

Toppings

Cherry tomatoes

150 Grams

Mozzarella ball 4*

125 Grams

Grated mozzarella 4*

60 Grams

To serve

Fresh basil

15 Grams

Allergens

*4 Milk, *5 Eggs

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3201 / 765
Fats (g)	43.4
of which saturated (g)	22.6
Carbohydrates (g)	22
of which sugars (g)	11.4
Fibers (g)	7.9
Proteins (g)	72.9
Salt (g)	2.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep crust

Preheat the oven to 220°C/200°C fan. Grate the cauliflower with a box grater until it resembles small crumbs. Heat a pan over a medium-high heat with a drizzle of olive oil. Fry the cauliflower crumbs with a pinch of salt for 7 min or until browned and dry. Transfer to a large bowl to cool.

2 Mix and bake

Grate the Parmesan. Add it to the cooled cauliflower along with the eggs. Mix until combined. Pour the mixture onto a lined baking tray. Pat it down until it resembles an even layer. If you're cooking for 3 or 4, use two trays. Bake in the oven for 10-15 min until golden brown and set.

3 Make bolognese

Meanwhile, peel and crush the garlic. Heat a pan over a high heat with a drizzle of olive oil. Fry the beef mince for 5-7 min until browned and starting to crisp. Add the garlic and tomato paste and cook for 2 min further. Add the tomato passata and simmer for a final 5-7 min. Season with salt, dried oregano and pepper (see pro tip).

4 Flip and bake

Place a second piece of baking paper on the table. Remove the pre-baked cauliflower crust from the oven. Quickly, flip the crust onto the second piece of baking paper so that the underside is now on top. Remove the old baking paper. Bake for 5 min further.

5 Top and bake

Halve the cherry tomatoes. Slice the soft mozzarella. Remove the pre-baked cauliflower crust from the oven. Spread the bolognese over the crust. Top with the cherry tomatoes, soft and grated mozzarella. Bake in the oven for a final 10-15 min until browned.