Cauliflower pizza

If you fancy a pizza but don't want a classic dough base then this cauliflower pizza is the perfect option. Even our meat loving boys enjoy this veggie rich option.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 155
% Daily Value *
Total Fat 4g7%
Saturated Fat 1g5%
Sodium 118mg5%
Total Carbohydrate 21g8%
Dietary Fiber 9g36%
Sugars 11g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time30 mins
Total Time1 hr 15 mins
Yields4 Servings

Ingredients

Ingredients
 600 g Cauliflower rice (2 medium cauliflower head)
 1 ¼ Ground almonds
 1 tbsp Arrowroot powder
 1 ½ tbsp Nutritional yeast
 ½ tsp Chilli flakes - optional
 1 tsp Dried oregano or basil
 ¼ tsp Onion powder
 ¼ tsp Garlic powder
 sprinkle Salt & pepper to taste
 2 Eggs or flax eggs for vegan option
 3 Minced garlic cloves
 1 tin Chopped tomatoes
 1 Red pepper, deseeded and chopped
 splash Red wine - optional
 1 tbsp Tomato puree
 1 Lemon juiced
 handful Basil
 Rocket, fresh basil, sliced avocados, red pepper hummus, sliced red pepper to serve

Method

Method
1

Start by making your marinara sauce. Gently heat some oil in a pan, then add the garlic and sauté for a few minutes, stirring often, until golden. Add in the pepper, tomatoes, tomato puree and red wine, if using, and heat on low-medium until thickened (around 15-20 minutes), stirring frequently to prevent the sauce from catching.

2

Take the thickened sauce off the heat, then place in the blender with the basil, lemon juice. Whizz smooth, or until you achieve you desired consistency, then season to taste and set aside.

3

Preheat oven to 220C. To make your cauliflower base, steam your cauliflower rice until completely softened. Allow to cool. Using a muslin or tea towel, squeeze the water from the cauliflower rice, ensuring you remove as much water as possible - this ensures a crispy crust, and helps to prevent it from falling apart! Be patient, you may have to repeat this a few times to remove all the water.

4

Tip your cauliflower rice into a bowl, then stir in the remaining base (arrowroot, almonds, nutritional yeast, chilli flakes, oregano, onion powder and garlic) ingredients, adding as much or as little ground almonds as needed to bring it to a 'dough' - if the mixture is a little sticky, add more. If it's dry, then you'll need less, and perhaps a touch more egg / flax egg.

5

Line a pizza tin or tray with baking paper, then spoon over your cauliflower base, leaving enough to form a second pizza. Shape into your desired shape, and press down firmly with the back of a spoon (or your hands) to ensure it's packed tight and you have an even surface. Repeat with second pizza.

6

Place the bases in the oven to bake for 18-25 minutes, or until golden brown and the crust is beginning to crisp.

7

Add your marinara sauce and return to the oven to bake for a further 8-10 minutes, or until the sauce is bubbling. 
Remove the pizzas from the oven, then scatter over desired toppings. Cut into slices and eat immediately!

8

The nutritional calculations are worked out on the pizza and marinara sauce only - not any toppings added.