Chop the cauliflower into fine crumbs and steam-fry it briefly so the excess moisture can escape. Leave it to cool a little.
Squeeze the cauliflower out thoroughly in a clean tea towel. Then mix it with the eggs and mozzarella to make a mixture you can shape.
Spread the cauliflower mixture flat on a baking tray lined with baking paper and pre-bake the base at 200 °C (180 °C fan) for 15–20 min, until it's lightly golden and firm.
Spread the pre-baked base with ricotta and top it with the mushrooms. Bake the pizza at 200 °C for another 8–10 min, until the topping is hot and the edges take on some colour.
Take the pizza out of the oven and leave it to rest briefly so the base is easier to cut.
Scatter the rocket over the hot pizza just before serving and serve straight away.
Good to know
If you love pizza but fancy a change, this bianca is a really good idea. The base turns nicely savoury, and the topping is creamy and fresh.
Swaps
Mozzarella → buffalo mozzarella (a little more protein and calcium) | Ricotta → soft goat's cheese (stronger flavour, similar protein content) | Mushrooms → courgette (milder, contains water and potassium) | Rocket → baby spinach (a little milder, also contains folate)
Allergens
Contains egg and milk. Usually suitable for children if the texture works for them, and unproblematic during pregnancy as long as the eggs are well cooked and you use pasteurised ricotta.
