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April 19, 2015 | by  | in Food |
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Cauliflower pizza

I’ve told lots of my friends about this recipe, and they’ve all had the same initial reaction—to look at me like I’m nuts and then say, “really? Cauliflower?” Yes, cauliflower. Instead of a traditional flour base, cauliflower is a low-carb, gluten-free, high fibre alternative that basically means you can eat more pizza, and who doesn’t love that? There are two things to know about this recipe: first, don’t worry, it doesn’t really taste like cauliflower. It’s like when your mum used to sneak extra veggies into your dinners as a kid—you don’t really notice unless you’re looking for it. Second, while this is pizza, it’s not always as structurally sound as your average $5 Pizza Hut Hawaiian—BYO knife and fork. As with normal pizzas, you can pretty much put whatever toppings on you like, in whatever quantity you like. Get creative, or just use whatever is in your fridge that is getting close to its expiry. It also reheats well, so make a bunch and have it for lunch the next day too.

Serves two



1 medium head of cauliflower

1 ½  cups grated mozzarella cheese (or any cheese, really—the stringier it is when melted the better it will hold the base together)

1-2 Tbl dried mixed herbs

salt and pepper


Tomato paste

Parmesan cheese



Spring onion

Chilli, finely diced

Shaved ham


  1. Preheat the oven to 200 degrees. In a food processor, blend up the cauliflower florets and mixed herbs until it forms a rice-like consistency.
  2. Get yourself a big old microwave-proof bowl and tip the cauliflower in. Microwave for 6-8 minutes, depending on your microwave’s power.
  3. Mix through the mozzarella, salt and pepper thoroughly and allow to cool for about 5 minutes.
  4. Tip onto a lined baking tray (sometimes the cheese makes it stick if it’s not lined) and press out into a vague pizza-base shape.
  5. Bake until the top is entirely golden—don’t worry if the edges are a bit darker, it’s not going to taste burnt.
  6. Put your toppings on and bake again until the toppings are cooked and delicious-looking.
  7. Let it sit and chill out for a couple of minutes before you try and chop it. The cheese in the base will cool and solidify a bit, making your life a lot easier when serving.

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