• 600g cauliflower rice
  • 4 medium eggs
  • 100g ground almonds
  • 6 tbsp arrabbiata sauce
  • 75g mozzarella
  • 75g sunsoaked tomatoes, roughly chopped
  • 40g Italian Parma ham slices
  • Rocket leaves to serve


  1. 1

    Preheat the oven to 180ºC/gas mark 4. Microwave the cauliflower rice, following instructions on the packet. Squeeze it out using a clean tea towel (you may need to wear rubber gloves as it will be very hot).

  2. 2

    Place the squeezed cauliflower rice in a bowl. Add the eggs and ground almonds. Season with black pepper and stir the mixture well. Divide in two and spread each half in a medium-sized circle on a baking tray lined with baking parchment.

  3. 3

    Even out the surface, patting the mixture down with a metal spoon. Bake for 20 minutes or until golden and crisp. Remove from the oven and top with the sauce, cheese, tomatoes and torn Parma ham. Bake for 10-15 minutes, then scatter with rocket to serve.

Nutritional Details

Each serving provides
  • Energy 3186kj 761kcal 38%
  • Fat 53.5g 76%
  • Saturates 10.9g 55%
  • Sugars 14.1g 16%
  • Salt 2.1g 35%

% of the Reference Intakes

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