October 19, 2016

I enjoy the occasional pizza – when it is wood-fired and topped with delicious toppings and a crisp base.  But making them at home during the week isn’t something we do. I consider it a treat – however, when the craving hits and it is Meat Free Monday AND you have 1/2 a head of cauliflower in your fridge (the perfect amount for a cauli-pizza base) – week day pizza it is.  Here is my adapted recipe from Jessica Sepel’s book. Have you ever tried cauliflower pizza before? What toppings might you like to try?

Prep time
Cook time
Total time
A delicious carb free pizza recipe that you can jazz up with a variety of different toppings to suit your taste buds
Serves: 3 servings
  • ½ head of cauliflower
  • 1 onion, finely chopped
  • 1 tsp cumin
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp coriander powder
  • 1 egg, lightly beater
  • 1 tsp olive oil
  • Salt and pepper
  • Toppings of your choice: In mine I used homemade tomato sauce, baby spinach, courgettes, feta, pepperdews, mozzarella cheese
  1. Preheat your oven to 180 degrees C.
  2. Place the cauliflower in a food processor and pulse until fine crumbs (can be steamed first or used raw - both work).
  3. Place crumbs into a tea towel and try to get out as much water from the cauliflower as possible (this makes the base crispy).
  4. Lightly beat the egg and then add the oil to it.
  5. Then, using a large mixing bowl add the cauliflower crumbs to the chopped onion, spices and herbs and the egg and oil mixture and mix well.
  6. Place baking paper onto a baking tray and add the base ingredients to the pan.
  7. Flatten down evenly using a spatula (or your hands).
  8. Bake for 10-15 minutes until lightly golden.
  9. Remove from the oven. Add your toppings and bake for a further 20 minutes until done.
  10. Slice and enjoy!

Step 2: making-the-base Step 5:base-ingredients Step 5:mixed-baseStep 6 & 7:base-ready-for-cooking Step 9:base-with-toppings-and-cheese Finally…step 10:final-pizza-pic



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