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+ servings

Cauliflower Pizza Base

Serving Size: 2
Rating:
Cauliflower pizza base with tomato, cheese and pesto toppings.

Ingredients:  

Pizza base (makes two)

  • ½ cauliflower head (around 400g)
  • 1 egg, whisked
  • ½ tsp dried oregano
  • ¼ tsp salt
  • ½ tsp olive oil

Toppings

  • Pizza sauce
  • Dairy or vegan cheese
  • An assortment of toppings e.g. tomato, olives, mushrooms, red onion and olive

Method:

  • Preheat oven to 200 degrees celsius. Line a baking tray with baking paper.
  • Remove cauliflower florets from cauliflower head - you're after around 400g of florets.
  • Add to a food processor and blitz until it reaches a fine/powder rice consistency. 
  • Now to remove any excess moisture from the cauliflower! This is key for getting a crispy base, that won't crumble. Firstly, stem cauliflower rice until slightly tender, or alternatively microwave for 2 minutes (once again this may be best to do in batches, depending on the size of your bowl).
  • Add cauliflower rice onto the middle of a large tea towel and let cool (while it's cooling chop up your topping ingredients). Once cooled, lift sides of tea towel, twist together at the top, and then squeeze any excess moisture through the tea towel into the bowl - keep squeezing for a few minutes to get everything out! I managed to get a whole glassful of liquid from mine! The cauliflower will start to look powdery now.
  • Add cauliflower to a bowl, and add rest of pizza base ingredients. Mix well until an even paste forms.
  • Split mixture across the two lined baking trays and spread into pizza base rounds. You don't want it too thick or thin - spend a little time shaping it - show the pizza base a little love! Mine were 17cm in diameter each.
  • Cook in the oven until edges turn golden - around 10-12 minutes.
  • Remove from oven, spread over pizza sauce, sprinkle with pizza cheese and then add toppings. Cook in the oven for another 5-10 minutes, or done to your liking.

Notes:

Dairy-free or vegan? Use dairy-free or vegan cheese.