RecipesItalian 
Cauliflower-Crust Pizza
A crisp, golden pizza on a cauliflower base — all the flavour with a fraction of the refined carbs and a hidden serving of veg.
Ingredients
- 1 large cauliflower, riced
- 1 egg
- ½ cup grated mozzarella
- 2 tbsp almond flour
- 1 tsp oregano
- ½ cup passata or tomato paste
- 1 cup mozzarella, for topping
- Toppings: peppers, mushrooms, rocket, cherry tomatoes
- Salt & pepper
Method
- 1
Preheat the oven to 220°C (425°F).
- 2
Steam the riced cauliflower, then squeeze it very dry in a clean cloth.
- 3
Mix with the egg, ½ cup mozzarella, almond flour, oregano and seasoning.
- 4
Press into a thin round on a lined tray and bake 20 minutes until golden.
- 5
Spread with passata, add mozzarella and toppings.
- 6
Bake 10–12 minutes more until bubbling; finish with rocket.
Swaps & variations
- Add cooked chicken for extra protein
- Dairy-free: use a plant mozzarella
- Swap almond flour for oat flour
Storing & freezing
Best fresh; the baked base freezes up to 1 month — top and bake from frozen.
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