Cauliflower Pizza Recipe
Cauliflower makes a great base for your favourite pizza toppings. This cauliflower pizza recipe is easy to make, grain-free and makes the perfect healthy alternative – an you won’t even taste the difference!
This recipe is vegan, vegetarian, and high in fibre. Serves 2 (makes 2 pizzas). Each serve contains 1246 kJ (290 cals), 3.5g carbs, 19g protein, 23g fat, 2g fibre.
1 large head cauliflower, trimmed, cut into florets
½ tsp dried oregano
½ tsp ground thyme
1/3 cup finely grated parmesan
2 eggs, lightly beaten
¼ cup pesto or store-bought pesto
2 mozzarella balls, drained
2 handful rocket leaves
1 cup sliced mushroom
¼ cup olives, pitted, sliced
Preheat the oven to 220°C.
Line two baking trays with baking paper
Place florets in food processor in small batches and process until mixture forms into a fine crumb. Remove from processor and place into a large mixing bowl.
Place parmesan, oregano, thyme and eggs to cauliflower and mix until well combined.
Divide cauliflower mixture evenly onto the centre of two baking trays lined with baking paper. Press cauliflower mixture firmly to flatten out.
With a spatula, carefully lift the baking paper from the pan and place onto baking rack in the oven and bake for 20 minutes, or until golden.
Remove from the oven and top cauliflower base with pizza toppings.
Return the pizza to the baking rack for another 10-15 minutes, until cheese has melted and lightly browned.
Take the pizza out of the oven and cool slightly before serving.