Cauliflower Pizza Base

Preparation: 20 minutes

Baking: 20 minutes (plus 10 minutes with the toppings)

Makes 1 medium pizza





1 medium head of cauliflower, cut into florets

1 egg

¼ cup parmesan cheese

¼ cup mozzarella cheese

1 teaspoon dried oregano

Dash of sea salt




  • Pre-heat oven to 220 C (430 F).

  • Put the cauliflower florets into a food processor and pulse until the cauliflower is very fine.

  • Fill a pot with about 2 – 3 cm (1 inch) of water, and bring to a boil. Add the fine cauliflower, cover and let it cook for about 5 minutes. Drain into a fine-mesh strainer.

  • Transfer the cauliflower to a clean tea towel and wring out all the excess liquid – be careful it is hot! It’s important to squeeze all the liquid out.

  • Put the dried cauliflower into a bowl and mix together with the egg, parmesan, mozzarella, oregano and salt (this is best done by hand).

  • Press the dough on a baking tray or pizza stone lined with parchment paper.

  • Bake for about 20 minutes.

  • Add the toppings of your choice and bake for an additional 10 minutes


Nutrition (for the crust):


Calories 365, Fat 18 g, Sat Fat 8.6 g, Carbs 26.2 g, Sugar 12 g, Fiber 13.3 g, Protein 32 g