Cauliflower crust pizza recipe

7 October 2015 by
First published: 24 April 2015

This cauliflower crust pizza recipe uses ground florets in place of flour for a delicious crunchy base. It contains more nutrients than your average pizza, as cauliflower is rich in heart-healthy potassium and immune-boosting vitamins A and C. Enjoy!

Serves 2


For the base

Florets of 1 small cauliflower

80g ground almonds

1tbsp dried oregano

3 eggs, beaten

Salt and pepper

1tbsp olive oil
For the tomato sauce:

1 x tin chopped tomatoes

1tbsp tomato purée

1 garlic clove, crushed

pinch of cinnamon

Salt and pepper

For the topping

Chorizo, cut thinly

½ yellow pepper, thinly sliced

125g ball mozzarella (drained)

25g parmesan grated

Handful of basil leaves to garnish (optional)


Preheat the oven to 200°C.


Chop the cauliflower and blend to a rice-like texture in a food processor. Add the ground almonds, oregano and egg (the texture should be more loose and sticky than traditional pizza dough).


Warm the olive oil in a cast iron pan over a medium heat for a few minutes. Then mound half of the cauliflower mix into the centre of the pan, carefully spreading it out with a spoon (save the other half for another pizza). Make it a little thicker at the edges to create a ‘crust’. After 3-4 minutes over a medium heat, remove the pan from the heat and bake in the oven for a further 25 minutes, or until golden.


To make the topping, blend together the tinned tomatoes with the purée, garlic and cinnamon. Season well. Set aside.


Meanwhile prepare the pizza topping. Thinly slice the chorizo and fry in a pan for a few minutes each side. Slice the pepper very finely and set aside.


Remove the pizza from the oven and spread the tomato sauce over base, scatter the chorizo and pepper, tear up the mozzarella ball and dot around the pizza. Finally, sprinkle parmesan cheese all over. Place back into the oven for a further 5- 10 minutes.


Before serving, shave over a little more cheese if desired and scatter with the remaining basil leaves.


This recipe is courtesy of Mummy Chef



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