Cauliflower Pizza

Preparation time: 
min -
Published on
August 12, 2019

Cauli-pizza would give dominos a run for its money! Light and satisfying, enjoy it with a good movie, and without the bellyache. Step it up a notch, with some green goddess sauce—perfect for dipping!


1 slice
A note on cooking

I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Preheat the oven to 180 ºC. Line a flat baking tray with parchment and brush with olive oil—this is an important step to prevent the pizza from sticking.
    2. To make the base, roughly chop the cauliflower into chunks and blitz in a food processor till it looks like rice or cous-cous. Avoid over blending as the cauliflower will become too wet. Use the pulse function on your blender and blitz in batches to avoid over blending.
    3. Transfer cauliflower rice to a large bowl and mix in the egg, ground almonds and cheese. Do not add salt as this will draw out moisture from the cauliflower. The cauliflower mixture should come together to form a wettish ‘dough’.
    4. Transfer the cauliflower mixture in the centre of the oiled baking parchment, and bring the mixture together to form a ball. Cup your hand around the dough and using your other hand, tap the mixture to flatten it. Forming a circle, move the ‘cupped’ hand around the dough as you tap it until it’s about 1/2 centimetre in thickness — the idea is to compress the dough as much as possible, while flattening it out into a round shape.
    5. Put the pizza base near the bottom of the oven and cook for 30–40 minutes, until lightly golden on top and bottom. If the top is browning faster than the bottom, place a piece of parchment and a flat tray on top of the pizza (this will stop it colouring and give the bottom a chance to cook).
    6. While the pizza is cooking, make the tomato sauce. Coarsely grate a whole tomato (skin and all) into a bowl. Add a crushed or finely grated garlic clove, a good big pinch of salt and some pepper (remember, you haven’t seasoned the base). If you’re using tinned tomatoes, you’ll need to use more salt to get rid of the ‘tin taste’. The tomato sauce should be well seasoned — it will mellow with the cauliflower.
    7. Once the base is cooked, assemble your pizza. Using the back of a spoon, thinly spread the tomato sauce and top with mozzarella. Put the pizza back in the oven for 5 minutes, or until the cheese is bubbly and golden.
    8. Scatter with basil, drizzle with chilli oil, and devour!!

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