Cauliflower Crust Pizza (GF)


This cauliflower crust pizza is tasty and addictive. I was so impressed with how delicious it was that I did not even miss the bread. Easy to make and bursting with flavour. I could do with one right now 🙂

Enjoy xx


For the base:

  • 340g raw cauliflower, fresh or frozen
  • 1 large free-range egg
  • 75g low-fat mozzarella cheese, grate 50g and slice the remaining 25g for the topping
  • 2 tablespoons finely grated Parmesan cheese
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • garlic powder
  • sea salt to taste
  • freshly ground black pepper to taste

For the toppings:

  • marinated minced chicken, browned
  • mushrooms, browned
  • prosciutto
  • olives
  • rocket
  • cherry tomatoes
  • 1/4 teaspoon red chilli flakes



1.  Line a pizza tray with greaseproof paper. Preheat oven to 210C/420F/Gas mark 7.

2.  Grate the cauliflower, or process it in a food processor; you are looking to achieve fine crumbs, but do not purée it. If using frozen cauliflower, squeeze excess water out of it and crumble with your hands if possible.

3.  Microwave the cauliflower crumbs for 5 to 6 minutes, or until soft. You can also steam or boil the cauliflower, but you will need to squeeze the excess water out of it afterwards if cooked with water.
4.  Place the cauliflower crumbs in to an large mixing bowl and add the egg, grated mozzarella cheese, Parmesan cheese, herbs, garlic powder, salt and pepper. Mix well, you should have a fairly stiff but malleable dough.
5.  Place the cauliflower “dough” onto the prepared tray and pat out into a large circle, about 12.5cms (10″) in diameter and about 1.5cms (1/2″) thick. Spray the top with a little low-fat cooking spray and bake for 15 to 20 minutes, or until golden brown and firm.
6.  Place the chicken, mushroom, prosciutto, olives and cherry tomatoes on the base. Then sprinkle the mozarella on top.
7.  Bake for 10 minutes or until the topping is bubbling and the cheese has melted. Scatter rocket and chilli flakes over and serve cut into wedges with salad leaves.