Potato spaghetti pizza
Preparation : 15 min
Cooking : 40 min
Total time : 55 min Rest : 0 min
1 pizza
1 large baking potato peeled
2 tbsp of olive oil
0.5 cauliflower
2 large eggs
40 g of grated Parmesan
100 ml of tomato sauce
150 g of mozzarella, sliced
1 handful of basil leaves
1 pinch of salt
1 pinch of freshly ground black pepper
Associated products
Tips
For the Cook Expert, place a gauze in the steam basket to close up small holes.
RECIPE STEPS
1
Spiralize the potato using the SPAGHETTI cone. Cut into shorter lengths.
- 1 large baking potato peeled
2
Heat the olive oil in a frying pan over medium-low heat. Cook the spaghetti for 10 minutes until tender. Set aside to cool.
- 2 tbsp of olive oil
3
Pulse the cauliflower in the food processor to fine crumbs.
- 0.5 cauliflower
Robot
4
Fit the metal bowl. Pour in 500ml water, and place the cauliflower crumbs in the steamer basket. Run the programme.
Set aside to cool. Place in the middle of a tea towel and gently squeeze out as much water as possible.
- 0.5 cauliflower
Steam
12:00 / / 110°C
5
Preheat the oven to 220°C.
6
Transfer the cauliflower to a bowl. Add the potato spaghetti, eggs and Parmesan; season.
- 2 large eggs
- 40 g of grated Parmesan
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
7
Spread in a layer ½cm thick on a large baking sheet, lined with baking paper; drizzle with olive oil. Bake for 15 minutes until crisp. Turn the pizza base over, cover with sauce and mozzarella. Bake for another 5-8 minutes until the cheese bubbles. Garnish with basil.
- 2 tbsp of olive oil
- 100 ml of tomato sauce
- 150 g of mozzarella, sliced
- 1 handful of basil leaves
© Magimix
