Cauliflower Pizza

cauliflower pizza



  • 1 Egg
  • 65g Soft goats cheese
  • 1  Cauliflower (roughly 500g)
  • Pinch of sea salt
  • 1 Teaspoon oregano



  • 2-3 Tablespoons tomato sauce
  • 2 Tablespoons pesto
  • 1 Handful fresh basil leaves
  • 210g Fresh mozzarella
  •  2 Tablespoons spring onions
  • 6 Roasted cherry tomatoes


  1. Preheat oven to 400 °F ( 200 °C).
  2. Cut fresh cauliflower into small pieces and boil/steam until tender.
  3. Drain the cauliflower and allow to cool.
  4. While cauliflower is cooling, cut 6 cherry tomatoes into halves, coat with a light coating of olive oil and a dash of balsamic vinegar and place on a pan. Put the tomatoes in the oven on high heat ( 450 °F/ 230 °C) to roast. Roast for 7-10 minutes then remove roasted tomatoes from oven.
  5. Pour cooled cauliflower into a food processor with an “S“ blade and process until the cauliflower is a rice like consistency.
  6. Place “rice” in a clean thin dish towel or cheese cloth squeezing to remove as much water as possible from the cauliflower.
  7. Mix together cauliflower rice, egg, goats cheese, salt and oregano in large mixing bowl.
  8. Place the dough onto a pan lined with parchment paper. Thinly spread dough out  around ¼ -½ inch thick, making the edges a bit higher for a crust like effect.
  9. Bake for 30-40 minutes at 400 °F ( 200 °C) until crust is a dry golden colour. Flip the crust over and bake for another 10 minutes (remove the parchment paper when you flip, the crust will not stick to the pan).
  10. Add all desired toppings and place pizza in oven at 400 °F ( 200 °C) for another 10-15 minutes or until cheese is melted. 
  11. Serve immediately and enjoy!
thin cauliflower pizza crust

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