Cauliflower ‘Pizza’

Cauliflower Pizza-4

Cauliflower ‘Pizza’

I was tempted to call this a tart rather than set the expectations that pizza involves. But really it is closer to being a pizza than a tart. Either way it’s delicious. And I love that it’s low-carb so I don’t have to limit myself to only 1-2 modest slices.

makes: 1 large pizza – enough for 2
takes: 60 minutes

500g (1lb) cauliflower, about 1 small
100g (3.5oz) grated parmesan cheese
1 tablespoon psyllium husks (optional)
2 eggs
100g (3.5oz) almond meal
your favourite pizza toppings

1. Preheat your oven to 180C (350F).

2. Whizz your cauliflower using your food processor until it looks a bit like fine couscous. Or chop as finely as possible.

3. Add parmesan, psyllium (if using), eggs, almond meal and a really generous pinch of salt. Stir until combined.

4. Line a baking tray with foil or baking paper. Tip the cauli mixture onto the lined tray then using your hands smooth into a pizza shaped circle about 28cm (11in) in diameter. I like to make a ‘crust’ by shaping the edges to be taller than the middle.

5. Bake for 30-40 minutes or until the pizza is deeply browned and feels springy when touched.

6. Increase the heat to to 200C (400F), add your toppings and bake further 5-10 minutes or until you’re happy.

Variations

psyllium alternatives – psyllium is a form of fiber. The pizza is perfectly fine without but you could use oat bran, ground chia seeds or ground flaxseeds if you like.

dairy-free – replace parmesan with extra almond meal. If you have some nutritional yeast lying around, a tablespoon or so wouldn’t hurt.

nut-free – replace almond meal with bread crumbs or extra parmesan.

martian ‘green pizza’ – replace cauliflower with broccoli.

do ahead – you can bake the base ahead of time and then just continue from step 6. Will keep in the fridge for a week or so or in the freezer for months. Defrost before baking.

smaller pizzas – feel free to make into whatever size (or shape) you like. Smaller pizzas won’t need quite as long, so check after 20 minutes. I often make 2 pizzas so we can vary the toppings.

other veg – also thinking it would work well with grated zucchini or broccoli instead of the cauli. And if you don’t mind the carbs, grated sweet potato would be lovely.

carb lovers / more substantial – serve with garlic bread.

short on time – use a commercial low carb pizza base.

paleo (grain, legume & dairy-free) -replace parmesan in crust with extra almond meal and replace mozzarella with extra salami.

Shelf Life / Storage

Best when warm from the oven. Will keep in the fridge for a week or so but the cauliflower flavour gets stronger with time. Can be frozen. You could cook the bases ahead and either fridge or freeze then add the toppings and finish the baking just before serving.

Waste Avoidance Strategy

cauli (whole) – will keep in a plastic bag in the fridge for weeks. To keep for longer, chop into florettes and pop in the freezer. If you have time, grating the cauli before freezing will make life easier so you can just defrost and serve.

parmesan – wrap in waxed paper or baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.

psyllium / almond meal – keep them in the pantry.

eggs – will keep in the fridge for weeks or use for another meal.

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{ 2 comments… read them below or add one }

Denise Pastor February 1, 2017

I made this pizza last night. I used ground chia seeds instead of psyllium. My husband and I enjoyed it. I didn’t have enough cauliflower and added a little broccoli. We enjoyed it. An interesting different taste sensation, moorish and filling. We couldn’t eat it all. The toppings you choose need to go with cauliflower. I chose bacon, mushrooms, red onions and some grated zucchini. Only challenge I had is I made it on a week night. With a slow oven the base and whole recipe took longer. Will definitely make again and try a different topping.

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jules February 8, 2017

Wonderful Denise!
And brilliant idea to add some broccoli
Jx

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