Green Pizza with a Cauliflower Base


It struck us that we haven’t posted a pizza recipe here in a while. Which perhaps had you thinking that we don’t eat pizza very often in our home? Well that’s not actually true. We eat lots of pizza, but most of the time it’s not the super greasy kind. For us, pizza can actually be a quite fun and fresh way to eat vegetables. It’s of course also one of the easiest ways to cook together with your kids. (Right after we were done shooting this, Elsa did a self portrait pizza; tomato eyes, zucchini mouth and basil hair. So funny!). We often do rye or spelt pizzas (like our Rustic Potato Pizza!), but this here is an entirely different thing. Say hello to a completely grain free pizza base made on … Cauliflower!


The recipe is originally from our book. If you don’t have the book yet, we hope that this recipe might convince you. You can buy the UK version here. The US version here. And the Danish version here.


To make this unconventional pizza base you just mix raw cauliflower into rice-like consistency. Add almond flour, eggs, oregano and salt & pepper. Spread it out on a baking sheet and pop into the oven to pre-bake.

It’s actually much simpler than making a traditional pizza base, since it doesn’t require any kneading or time for the dough to rise. We won’t claim that it tastes and feels exactly the same, because it doesn’t. Traditional pizza has a flaky crust – the cauliflower crust is definitely softer. But it holds together very well and has a really nice and almost sweet flavor. You should all give this a try – it’s a keeper!


Green Pizza with a Cauliflower Base
makes 1 pizza

We wanted to make a green and leafy topping with lots of flavor. So we made a traditional tomato sauce, added spinach and thinly shaved zucchini before it was baked. And then threw on even more green leaves, a few generous drips of a herb and lemon sauce and some pecorino slices post-baking. It’s always nice to add ingredients both before and after a pizza is baked – it looks better, tastes more intense and give the pizza a more complex texture.

Pizza base
florets from 1 cauliflower
80 g / 3 oz / 3/4 cup ground almonds (almond flour)
1 tbsp dried oregano
sea salt and freshly ground black pepper
3 organic eggs, beaten (or see tip for a vegan alternative)

1 zucchini, shaved with a potato peeler
2 handfuls fresh spinach or leafy greens of your choice
pecorino cheese, shaved with a potato peeler

Preheat the oven to 200°C / 400°F and line a baking tray with baking paper. Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture. Measure 600 ml (3 cups / 20 fl oz) of the cauliflower ‘rice’ and place in a mixing bowl. Add the ground almonds, oregano and seasoning and mix with your hands. Make a well in the centre and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and sticky than a traditional pizza dough. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Make the edges slightly higher. Pre-bake for 25 minutes or until golden. Meanwhile, prepare the pizza topping. Remove the crust from the oven. Cover it with tomato sauce, shaved zucchini and spinach and put it back in the oven for 5-10 more minutes. Take it out the oven and top with Basil & Lemon sauce, shaved pecorino, fresh herbs and green leaves. Serve.

Tip: For a vegan alternative, replace the eggs with this chia mixture: Measure 30 g / 1/4 cup /1 oz of chia seeds into a bowl and add 175 ml / 3/4 cup / 6 fl oz of water. Stir well and place in the fridge for 15 minutes before use.

Basic Tomato Sauce
makes around 1 litre / 4 cups / 34 fl oz

2 tbsp cold-pressed olive oil, coconut oil or ghee
1 yellow onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp dried chili
3 x 400 g (14 oz) cans whole plum tomatoes
5 sprigs of basil, leaves picked
sea salt and freshly ground pepper

Heat oil in a saucepan on medium heat. Add onion, garlic and chili and sauté for a couple of minutes until golden. Stir in the tomatoes, basil, salt and pepper. Use a wooden spoon to crush the tomatoes. Lower the heat, cover and gently simmer for about 20 minutes. Use immediately or cool and store in an air-tight glass jar in the fridge. Keeps for about a week.

Basil & lemon sauce
makes about 1 cup / 250 ml

2 cups tightly packed basil + extra for topping
1/2 cup cold-pressed olive oil
1/2 lemon, juice
2 tbsp shredded pecorino cheese
1 pinch of sea salt

Place all ingredients in a mixer and blend until smooth. Use immediately or store in an air-tight glass jar in the fridge. Keeps for about a week.



Ps! If you have already bought our book we’d be super grateful if you could leave a short review of it on Amazon. Thank you!!


  • I can't get over how amazing this looks. My son was just asking me this week if we could have pizza for dinner, so I might just have to say yes!
  • Do "flax eggs" work just as well as the chia? I have had some recipes where the flax doesn't work as well.
  • This looks absolutely incredible. I have been wanting to try a cauliflower pizza crust recipe for a while and this definitely looks like the one to try! It is a great nutrient dense alternative for those on restrictive or gluten free diets and a perfect vehicle for your veggies!
  • I can't believe cauliflower, almond flour, and eggs become that beautiful pizza crust. That is pure genius! I will definitely be giving this a try - how perfect for the summer-to-fall transition, too. Yum!
  • I've been dying to make the cauliflower base from your book. It sounds amazing! P.S. I absolutely adore your book. It's beautiful, delicious, and inspiring. Great work, you three!
  • Mmmm sounds yummy! I have been looking for a grain free crust for a while. I will have to try it and see how it goes :) Thanks for the recipe and inspiration!
  • I just made a similar recipe and it was so good! I was really surprised at how well the cauliflower held together. It was such a nice, healthier way to enjoy pizza. Will definitely try it again!
  • Just curious, would this work with regular flour, or is the almond flour a kind of necessity? I made homemade dough for the first time last week, so I'm interested in trying different kinds!
  • yoko otake
    Looks gorgeous as always! I've been very curious about cauliflower pizza. I love the idea of adding some almond flour in place of cheese to bump up the flavor. Just one question I've on this is choosing the raw vs cooked cauliflower rice. Have you tried it with cooked cauliflower?
  • We often make your delicious pizza on Friday for our cooking with kids night. I usually divide the cauliflower crust in 4 pieces, that way everyone could choose their favorite seasonal toppings (mushroom, spinach, shaved carrots, olives, basil, etc.) Like Elsa, both of my kids enjoy making their own "smiley faces" pizza and they will eat it to the last morsel. I like to top mine with arugula, herbs and a light drizzle of smoky chipotle extra virgin olive oil right before serving - Yummy! Thank you again for another healthy recipe and gorgeous photo, we LOVE your book & apps too, you guys rock! XO
  • That sounds awesome! I've been meaning to try making it for a while and seems like the time has come;) Have you tried using pizza stone instead of a baking tray? Or is there a reason why I should not cook it they way I cook pizza on a preheated pizza stone? I was thinking about rolling it out in a parchment paper and then placing it on a stone..
  • lacey
    Okay silly question. What is dried chili ?? Chili powder or like red pepper flakes?
  • Rozina
    This is the most beautiful pizza in the world! Aaaah, I can't wait to make it! I've been trying to find the recipe for such a long time. Only found the eggplant base pizza. The colors on this one are splendid. Food for the eyes, soul and body!
  • Gorgeous pizza! We also eat pizza quite frequently at home. Such an easy way to get kids to eat their veggies. I haven't tried this recipe from your book yet but can't wait to give it a go.
  • I make a similar pizza with coconut flour as it is super absorbant and makes the crust drier. I love your pictures, I could pick up a piece and eat it now :)
  • I love making pizza with a cauliflower crust. The sauce here sounds fantastic. A lovely early fall dinner. Thank you for the recipe!
  • Jayne Byrne
    Yes, Like Jasmine I wonder if you can use alternative flour? I am intollerant to Almonds so would need to use something else, coconut or Chick pea do sound useful...
  • Pablito Santa Fe
    We've just identified another recipe for a cauliflower based "cracker" that looks very yummy and was on our list for this we will add this. We've found ways to use zucchini with a spiralizer to replace most of our pasta entrees (still need a flour-based pappardelle for our lamb shanks), but if we could find a veggie base for pizza, oh my. Love your posts, have tried most of them. There are definitely healthy ways to eat well. Real well. Also like That is how I found you.
  • I've tried a cauliflower pizza crust before, but haven't tried the recipe from your cookbook yet. Bought it on my iPad and absolutely love it!
  • Melissa
    Will be trying this soon - Great to have a cauliflower crust recipe that isn't all cheese!
  • oh how i love your book! it sits proudly on my counter, right near the stove, inspiring amazing meals for my family. we are a huge fan of the lentil polpettes...YUM. i have been looking at this recipe for a while...can't wait to try it!!
  • Rebecca
    Hej! Er blogg är otroligt inspirerande! Jag har lagat flera av era recept, toppengoda! Har ni tänkt släppa er bok på svenska?! Ha det fint!
    • Hej Rebecca, vår bok släpps på svenska nu till våren på Norstedts förlag. Så fort man kan förbeställa den så kommer vi nämna det här på bloggen. Så håll utkik! /David
  • Jasmin
    Can I also use other flour, like chickpea or coconut flour?
    • Hi Jasmin, yes I definitely think that you could use other flours. We use almond flour because it has a very nice and sweet flavor that goes well together with cauliflower. but chickpea or coconut flour sounds like good suggestions. Let us know how it goes! /Luise
  • Looks really good! Normally I don't like cauliflower (my dad makes it with a creamy cheese sauce, yuk), but this looks amazing. Gonna try this :)
  • Laura
    I have the book and have made this recipe probably about 8 times! I really love it. It's so tasty and healthy and easy to make. The lemon sauce sounds amazing so will try that next.
  • Marlene
    What an interesting idea to use cauliflower to make the pizza base! I love it! And I will definitely try it out myself soon. I must admit that I haven't bought your book yet, but after you not that long ago got to make a Danish version too, I became even more tempted. So I'm probably going to buy it as soon as I can effort it (us students don't always have much money to spend). Thanks for another great recipe - I'm impressed how you keep coming up with all these great ideas on how to eat absolutely delicious food that at the same time is very healthy and stuffed with all the vitamins, minerals etc. etc. that our body needs.
  • Giulia
    you guys are awesome, xo
  • Oh, this sounds so good! I've tried a cauliflower crust recipe once before but I think it will be much better with the addition of almond flour and with less cheese. The recipe I used before was overwhelmingly cheesy. Can't wait to try this!
    • Yes, that was our thought as well when we developed this recipe. No cheese needed here :-) /David
  • I am a very proud owner of your book, and cook from it often - it's one of the most inspiring and beautiful cookbooks in my collection. I'll admit though, I haven't tried this recipe yet, but it's caught my eye previously. This version looks absolutely delicious! I also love your suggestion for adding more ingredients once the pizza is cooked - something I forget to do!

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