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The best cauliflower pizza crust ever
Preparation 25 mins
Serves 1 (or two if you feel like sharing)

The best cauliflower pizza crust ever

Method

Sitting down to a pizza on a Friday or Saturday night is one of life’s great pleasures. Unfortunately, chances are your local takeaway joint loves to go overboard on the oil, cheese, salty meats and fatty toppings and the alternative of kneading your own pizza dough doesn’t necessarily spell “relaxing night in”.

If you’re looking for a virtuous alternative that still nips that pizza craving in the bud, we’ve got the answer. This cauliflower crust pizza is delicious, maintains its integrity like a flour base and adds a rich taste that compliments a tomato paste perfectly.

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Method:

  1. Preheat your oven to 180 degrees celsius.
  2. Add the entire chopped head of cauliflower to a food processor and blitz until it has reached a rice-like consistency.
  3. Tip the cauliflower into a sieve and press out all the moisture. You’ll find there’s a lot of water that will come out of it so use the back of a spoon, a potato masher or your hand to squeeze the last few drops out.
  4. Place the dry mixture into a bowl and set aside.
  5. In a separate bowl, whisk one egg.
  6. Add coconut flour or almond meal, garlic powder and salt to the egg and whisk well until combined.
  7. Pour the egg mixture into the cauliflower and mix well until combined. You want the entire mixture to be a little bit wet so keep mixing until it all comes together.
  8. Crumble fetta and the dried basil into the mix and give another stir.
  9. On a baking paper lined pizza tray, spoon out the mixture and press it out in a circle so that it’s around .5cm thick.
  10. Place in the oven and cook for 20 minutes or until the sides go golden brown.
  11. Allow to cool before topping with delicious ingredients of your choice and cooking again. We like smoked salmon, avocado and fetta.

Ingredients

  • Head of cauliflower, chopped (florets only, no stem)
  • 1 egg
  • 2 tbsp coconut flour or almond meal
  • 30g fetta
  • 2 tsp dried basil
  • 1 tsp salt
  • 1/2 tsp garlic powder