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Cauliflower Pizza Crust
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Cauliflower Pizza Crust

If you’re looking for a healthier take on the classic pizza base then you’ll need to try our simple cauliflower pizza crust recipe. Simple to make, just add your favourite toppings for a delicious weeknight meal your whole family will enjoy.

Makes Makes 23cm base (serves 4)
Prep Time 15 minutes
Cook Time 15-20 minutes
A Little More Effort
Ingredients
400 g cauliflower, florets
½ cup (70g) ground almonds
½ tsp salt
1 tsp Gregg's Rubbed Basil
¼ cup (15g) grated Parmesan cheese
2 eggs, (no 7) beaten
½ cup Italian Tomato Sauce* or ¼ cup Wattie's Tomato Paste
¾ cup (75g) Mozzarella cheese
1 small courgette, cut into thin ribbons
2-3 button mushrooms, sliced
6-8 pitted olives, (optional)

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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i

Tomato Paste

Concentrated tomato suited to adding to sauces, casseroles & pizzas.

Method
Step 1
Preheat oven to 180°C (fan assisted). Draw a 23cm circle on a sheet of baking paper place on a baking tray, pencil/pen side down
Step 2
Place the cauliflower florets into a food processor and pulse until they are the size of rice grains. Transfer to a sieve and wash with cold water. Drain very well.
Step 3
Tip into a mixing bowl. Add ground almonds, salt, Gregg’s Rubbed Basil, Parmesan cheese and eggs and mix well to combine ingredients. Press mixture into the circle on the baking tray, about 1cm thick. Bake for 15-20 minutes, until the edges are starting to turn golden. Remove from the oven and allow to cool.
Step 4
Increase the oven temperature to 200°C (fan assisted). Spread the cauliflower pizza base with Italian Tomato Sauce* or tomato paste. Top with grated mozzarella, courgette ribbons, sliced mushrooms and olives if wished. Bake for 10 minutes or until cheese has melted. Garnish with fresh basil leaves. Serve cut into slices.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
400 g cauliflower, florets
½ cup (70g) ground almonds
½ tsp salt
1 tsp Gregg's Rubbed Basil
¼ cup (15g) grated Parmesan cheese
2 eggs, (no 7) beaten
½ cup Italian Tomato Sauce* or ¼ cup Wattie’s Tomato Paste
¾ cup (75g) Mozzarella cheese
1 small courgette, cut into thin ribbons
2-3 button mushrooms, sliced
6-8 pitted olives, (optional)
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