This recipe will work for both pizza lowers and haters.

I am not keen on Pizza in general. It makes me full and bloated and just generally it doesn’t satisfy my taste buds at all. But this cauliflower crust Pizza is a different class:) It definitely doesn’t fall into under 30 min recipes but if you have a reason to celebrate or just have the luxury of being able to stay in the kitchen for little bit longer you definitely have to try it!

30-40 min preparation time
30 min cooking time
Serves 3-4 people


Pizza crust

  • 750 -1000g of cauliflower
  • 100-150 g ground almonds
  • 1 tbsp dried oregano
  • 2 bigger size beaten eggs
  • salt and pepper

Tomato sauce

  • 227g can chopped tomatoe
  • 1 tbsp of tomato puree
  • basel leaves
  • 1 tbsp olive oil
  • 1 crushed garlic clove

Topping (choose any of your favourite)

  • aubergine
  • chorizo
  • kale
  • olives
  • capres
  • mushrooms
  • ham
  • mozarella
  • challapegno peppers
  • etc



  1. Heat oven to 200C/180C fan/gas 6.
  2. Remove the leaves from the cauliflower and trim the stalk end, then cut into chunks.
  3. Blitz half the cauliflower in a food processor until finely chopped, like rice.
  4. Tip all the cauliflower in a bowl, cover with cling film and microwave on High for 5-8 mins until softened.
  5. !IMPORTANT STEP!: Tip onto a clean tea towel and leave to cool a little. Once cool enough to handle, scrunch up the tea towel and squeeze as much liquid as you can out of the cauliflower, then transfer to a clean bowl.
  6. Stir in the ground almonds, egg, oregano and plenty of seasoning.
  7. Line a baking tray with baking parchment and grease with oil.
  8. Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 30cm round.
  9.  Bake for 15-18 mins until golden brown and starting to crisp a little at the edges.

Tomato sauce

  1. Whizz the canned tomatoes, tomato purée, garlic and some seasoning in a blender until smooth.
  2. Transfer to a small saucepan, put the olive oil first then add the tomato sauce bring to a simmer and cook gently for 8-10 mins until thick !you don’t want any watery tomato soaking into the cauliflower base!.
  3. Tear half the basil leaves and stir through the sauce.

Putting it all together

  1. Once the cauliflower base is cooked, set aside to cool a little.
  2. Turn the oven up to 240C/220C fan/gas 8.
  3. Spread the tomato sauce over the base
  4. Drain the mozzarella and arrane on the sauced base
  5. Arrange the rest of chosen topping
  6. return to the oven for 10-12 mins