Name: Cauliflower Pizza with Smoked Salmon
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 1 pcs cauliflower (approx. 300 g); 3 tbsp potato starch; 2 dl parmesan (for the base); 1 cloves garlic clove (for the base); 2 pcs egg; 1 can light crème fraîche, 18%; 2 dl parmesan (for the sauce); 1 cloves garlic clove (for the sauce); 0.5 tsp salt; 0.5 tsp ground pepper; 1 bunch fresh oregano; 1 tbsp caper; 50 g chèvre (white goat cheese); 100 g smoked salmon

UntrainedChef

Tips from the kitchen

The cauliflower base needs to be dry to get crispy. After blitzing, spread the cauliflower rice on a clean tea towel and squeeze out as much moisture as you can. Skip this and the base will steam instead of bake.
Press the base thin and even, about 1 cm. Thicker patches stay soft in the middle and won't hold the toppings well. A flat-bottomed glass works well for smoothing it out.
The base is ready when the edges are clearly golden and it lifts cleanly off the parchment. If it's still sticking or looks pale in the centre, give it another 5 minutes.
Add the smoked salmon after the oven, not before. It only needs the residual heat from the pizza. Baking it turns it dry and a bit chalky.

Ways to vary it

No chèvre? Feta crumbles in the same way and gives a saltier edge. Just go a little lighter on the capers if you do.
You can swap the smoked salmon for thinly sliced gravlax or hot-smoked salmon. Hot-smoked has a flakier texture and a stronger flavour, so a little goes further.
A handful of rocket or thinly sliced red onion scattered on top at the end works well if you want something extra on the plate.

Storage & leftovers

Leftovers keep in the fridge for up to 2 days, though the base softens overnight. Reheat in the oven at 180 °C for about 8 minutes to crisp it back up. Don't add the salmon until after reheating. Freezing is not great here, the cauliflower base goes watery when thawed.