Dough ingredients:

• 200g mashed boiled cauliflower

• The caipira egg

• 100g of grated light mozzarella cheese

• 5 g (1 measuring spoon or 1 sachet) of GLUTAMAX®

• A sachet of ENZYFOR®

• Oregano, parsley and salt to taste

Stuffing ingredients:

• 100ml of fresh tomato sauce

• 100g of grated light mozzarella cheese

• 200g of ricotta in crumbs

• A Large Bunch of Basil

• 30g Brazil nuts in chips

Preparation mode:

• Cook the cauliflower until very soft, in a container, mix all the ingredients of the dough well until a consistent cream forms;

• In a container greased with olive oil, roll out the dough and bake for 25 minutes, in an oven at 180ºC;

• Remove the almost finished dough from the oven;

• For the filling: Mix mozzarella, ricotta and chestnut in a bowl;

• Pour a spoonful of tomato sauce over the dough and sprinkle the cheese mixture on top of the pizza, finally the chestnut and the finely chopped basil;

• Return to the oven to gratin and keep until the cheese melts.

• Remove from the oven, portion and serve 😋

Chef's tip: Try adding spinach to the filling.

Tip from Vitafor: Enzyfor guarantees complete digestion thanks to the combination of the five main enzymes: protease, lactase, amylase, lipase and bromelain.

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