Pizza with Cauliflower Base


Serves 2



  •  Half a medium cauliflower
  • 2 level Tbs ground almonds
  • 2 level Tbs grated Parmesan
  • 1 egg
  • Salt, pepper
  • 1 good teaspoon of dried mixed herbs


  •  Tomato layer – either tomato paste or enough passata to cover the base
  • Sliced mushrooms
  • Capsicum, chopped
  • Red onion, thinly sliced
  • Big handful of baby spinach leaves
  • 60g grated Parmesan



Place chopped cauliflower into a food processor and process until it looks like rice. Tip into a covered microwave proof container and cook on high for 5 minutes, don’t add any water. Remove lid and allow to cool for about 5-10 minutes. Tip into a clean tea towel and squeeze hard to get as much moisture out as possible.  (I used a second tea towel on top of the first one). If you don’t squeeze the moisture out the base will be soggy.
Beat the egg, ground almonds, Parmesan, seasoning and dried herbs together and mix into the cauliflower. The mixture should be crumbly, but dry-ish.
Line a baking tray with baking paper and tip the mixture on to it and form into a pizza base with slightly raised edges. Bake at 180 degrees for about 30 minutes, until nicely coloured.
Spread the topping over the base (cheese last) and return to the oven until the cheese melts and colours – about 15 minutes.