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Potato & Cauliflower Pizza, Asparagus, Bocconcini & Bacon

Pizza lovers unite! A great lighter style meal, swapping a traditional base for a light, thin potato and cauliflower base.

Potato & Cauliflower Pizza, Asparagus, Bocconcini & Bacon – Recipe
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Method

Preparation

  1. Method

    • In a pot bring water to boil. Once boiled remove from heat and whisk in KNORR Potato Flakes GF and CONTINENTAL Professional Gluten Free Cream of Cauliflower Soup Mix. Set aside.
    • Sift the flour and baking powder into a bowl, add the potato mix and herbs and stir to combine.
    • Add the milk and mix to form a soft dough.
    • Turn onto a lightly floured surface and knead lightly to form into a smooth ball.
    • Place on a greased baking sheet. Press out evenly to a 23cm/9" round. Put into the oven 225 degree Celsius / Gas Mark 7 to bake for 10 minutes.
    • Remove the pizza base and lower the temperature of the oven to 200 degree Celsius / Gas Mark 6.
    • Spread the KNORR Gluten Free Pronto Napoli over the base and top with Asparagus, Bocconcini and Bacon. Sprinkle with thyme leaves.
    • Return to the oven for 8-10 minutes until the cheese has melted and the edge of the base is crisp.