Cauliflower Pizza

Gluten Free | Low Carb

The cauliflower pizza base is a nutritious take on your traditional base.

Each base is under 7g of carbohydrates which is suitable for someone following a low carb diet and very satisfying even if you're not a huge fan of cauliflower. I find it easiest to make the cauliflower base ahead of time and additional bases can be stored in the freezer for up to 1 month.

You can place any toppings onto your pizza - my favourites are suggested in the recipe below.

Serves 2


2 cups cauliflower, chopped

2 eggs

¾ cup grated cheese

1 teaspoon garlic oil

1 teaspoon oregano

Salt and Pepper

Toppings (suggested):

Tomato passata








Turn oven onto 180°C, Line two baking trays with baking paper.

Place cauliflower pieces into a pot of boiling water and cook until softened. Drain excess water off cauliflower. Place cauliflower into a food processor or fine chop until it resembles bread crumbs. Squeeze excess water out to avoid the mixture becoming too wet.

Place the cauliflower, eggs, cheese, garlic oil, oregano, salt and pepper into the bowl. Mix until combined.

Place half the mixture onto the first tray and spread it into a circular base. Make sure the base isn't too thin or it will crumble once cooked. Repeat for the second half of mixture.

Place trays in oven and cook for approximately 15 - 20 minutes or until golden brown.

Assembling the pizza:

Spread a tablespoon of passata onto the bases.

Layer the toppings with the remaining ingredients with the spinach on the bottom and basil on the top.

Cook pizza in the oven for 15 minutes or until cheese has melted.

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