WRITTEN BY
SERVES:
1 pizza base
Prep Time:
20
Cook Time:
45

Give this veggie-packed pizza a try for a healthy twist. Using parmesan gives it a really tasty flavour that's just as delicious as a classic pizza base. The recipe is gluten-free, keto and easy to make vegan with an egg replacement like flax or chia egg and vegan cheese. Two important top tips are: ensure that after blitzing the cauliflower you squeeze out as much moisture as possible and don't skip the baking paper or silicone matt - this base could be prone to sticking!

Ingredients:

  • 1 medium-sized head of cauliflower, including the leaves and stalks.
  • ½ cup Parmesan cheese
  • 1 egg
  • ½ tbsp oregano
  • ½ cup almond flour
  • Salt & Pepper
  • Pizza sauce
  • Pizza toppings of your choice

Instructions:

  1. Begin by blitzing the entire cauliflower, including any leaves, in a blender until it reaches a rice-like texture. Note that this mixture may be slightly wetter than other cauliflower pizza bases due to the inclusion of the leaves.
  2. The next step is to place the blitzed cauliflower and leaves onto a baking tray and bake in the oven at 170°C for 20 minutes to dry out, tossing the mixture at the halfway mark.
  3. Allow the cauliflower to cool down slightly, and then transfer it to a clean cloth. Close up the edges of the cloth and squeeze the liquid out over a bowl.
  4. Pour the squeezed cauliflower into a bowl, and then add the beaten eggs, almond flour, Parmesan cheese, salt, pepper, and oregano.
  5. Line a baking tray or pizza tray with baking paper or a silicone mat. This step is necessary as the mixture will stick to a greased tray.
  6. Bake the base in the oven at 200°C for 15 minutes.

7. Remove from the oven and add tomato pizza sauce and all of your favourite toppings.

8. Place it back into the oven for 10 minutes or until the cheese has melted.

9. Instead of making a large pizza, you can also make mini pizzas, which are great for lunchboxes.

wonkybox

Cauliflower Pizza

Give this veggie-packed pizza a try for a healthy twist. Using parmesan gives it a really tasty flavour that's just as delicious as a classic pizza base.
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Golden, cheesy green lasagne bake in a pan, topped with pine nuts and bubbling melted cheese, loaded with Brussels sprouts, leek and silverbeet.
One Pan Cheesy Green Lasagne Bake

Leafy greens meet cheesy lasagne in this one-pan bake packed with Brussels sprouts, leek and silverbeet. Weeknight dinner = sorted.

A colourful zero-waste grazing board with crispy tempura veggies, cheese crisps, roasted courgette ends, and a vibrant green dip.
Odds and Ends Grazing Board

No rules apply here! This zero-waste grazing board turns your veggie odds and ends into a crunchy, crispy, compost-saving feast.

Golden spiced pear hand pies dusted with icing sugar, fresh from a toastie maker - a delicious food rescue twist on dessert.
Spiced Pear Hand Pies

Cosy up with these spiced pear hand pies - made in a toastie maker using Wonky fruit. A 15-min dessert that celebrates pear season!

A rich, aromatic mushroom masala curry with tender mushrooms, green beans, and spinach, served alongside fluffy rice and naan bread.
Mushroom Masala Curry

A rich, creamy Mushroom Masala Curry with mushrooms, green beans & spinach in a spiced tomato sauce. Easy, hearty, and vegan-friendly!