Cauliflower Pizza Recipe

I’ve always wanted to try making a Cauliflower pizza, however, was never quite convinced by my cauliflower rice… until I tried roasting it! 😀 With that mastered it was time to give it a go. To be honest I thought it would be a disaster so I was delighted when it not only turned out correctly, but was also delicious! 🙂

I made this recipe up myself after researching a few different ones online. Some added ground almonds and mozzarella as well as Parmesan, however, I wanted to keep it low calorie so thought I’d see how it would go with just the Parmesan and egg added to the base. It was absolutely fine and even my other half (who hates cauliflower) enjoyed it.

First, follow the recipe to create Cauliflower rice.

Ingredients
300g (Raw weight) Cauliflower Rice
25g Parmesan
Sprinkle of Oregano
1 egg
Tomato pizza topping/Passata
Toppings of your choice

Method

1. Preheat the oven to 200°C.

2. Mix the Cauliflower rice in a bowl with 25g parmesan and a sprinkle of Oregano.

Mix the cauliflower rice with the herbs and Parmesan.

3. Add 1 egg and mix well.

4. Use your hands to finish off mixing and kneed the mixture together.

5. Place greaseproof paper on the top of a baking tray. Squirt with a little olive oil.

6. Place the dough on the greaseproof paper. Spread it out and shape it into a pizza base.

Creat a circular pizza base using the “dough”.

7. Bake the pizza base for around 10 minutes. When you remove it from the oven it should look crispy and golden.

Bake until golden

8. Coat with some tomato pizza topping/passata, cheese, and toppings of your choice.

Sprinkle on toppings

9. Return to the oven for 5+ minutes until the topping looks golden and delicious.

Bake until golden and delicious

Yum!

10. Cut into triangles with a pizza cutter and use a fish slice to remove it from the greaseproof paper. You will find that you can lift it to the plate easily like a normal pizza.

The final result with some salad

Cauliflower Rice

Cauliflower rice is a fantastic swap for your usual rice to create a low calorie, low carb meal.

Roasted cauliflower rice

100g of uncooked Cauliflower has 25 calories in comparison with basmati rice which has has over 350 calories per uncooked 100g, therefore if you can substitute rice for cauliflower there will be a massive calorie saving! The texture is more like cous cous than rice, however, it is white, light, and fluffy just like rice.

I’ve made and eaten cauliflower before by microwaving it in a steamer or stir frying it. I found that the rice created in both of these methods still had that bitter cauliflower taste to it. Then I stumbled upon this guide which reviewed the different ways of cooking it and mentioned roasting gave the best taste. I gave it a go and the transformation was incredible! Roasting it totally dried the cauliflower out and removed the bitter taste. It was delicious. So, here’s how to do it…

Ingredients:
1 Cauliflower head (Approx 600g)
Spray olive oil
Salt
2 Garlic cloves (optional)
Herbs (Optional)

Method:
1. Preheat the oven to 190°C (Fan assisted)

2. Cut/break up the raw cauliflower head into tiny chunks. Smaller is better as it seems to grind down easier in the blender. Add the garlic cloves at the same time. Repeat until all of the head is done. It’ll only take about 30 seconds to grind each batch. Don’t over do it and turn it into puree!

Blend the florets in batches. It can get a little messy!

3. Spread the ground cauliflower on a baking tray with a few squirts of oil and a sprinkle of salt. Mix in.

Spread out evenly on a baking tray and squirt with oil and add a sprinkle of salt.

4. Roast in the middle of the oven for 6 minutes. Remove from the oven, mix together, add a few more squirts of oil.

5. Roast in the middle of the oven for a final 6 minutes.

6. Remove from the oven and mix in fresh or dry herbs of choice.

The rice can then be served with a main dish, popped into a container and kept in the fridge/freezer, or used to make other recipes such as a cauliflower pizza crust.