Green Pizza with a Cauliflower Base

Cauliflower_pizza_1

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!

Cauliflower_pizza_2

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.

Cauliflower_pizza_5

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!

Cauliflower_pizza_4

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)

Topping
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.

……………………………………………

TGK_VE

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!!

113 Comments

  • I've used the cauliflower mixture for tortillas and they were delicious, if a little delicate! I love the idea of using it for pizza too - your photo is so completely inviting :-)
  • Yet another amazing recipe from you guys - cannot wait to give this one a crack! So thank you yet again. And again, for the stunning photos. X
  • Ruxandra
    Wow, this recipe sounds amazing! Thank you for sharing, I'll definitely start making homemade pizza! :)
  • I saw a cauliflower crust pizza recipe on pinterest and I'll admit I had my doubts, but with your seal of approval I'll definitely give this a try! Beautiful pizza!
  • Looks amazing! I think I definitely need to start being more creative and healthier when it comes to making homemade pizza.
  • Adding cauliflower to pizza is new to me.. Love the crust.. Excellent clicks.. Will surely give it a try..
  • We are in the process of planning an earthen outdoor pizza oven and this will have to be our first!!! Just wondering if you have tried an egg alternative in this recipe that works...?
    • Hi Amy, you can replace the eggs with chia seeds. If you look closer at the recipe you'll find the instructions at the end. Happy cooking! /David
  • This is really brilliant... Perfect for Paleo followers or just anyone tried to up the nutrition and lower the grain. Thank you!
  • What a lovely combination of delicious looking and healthy! I would never have thought you could make a pizza base like that from cauliflower. Saw Jamie Oliver using ground cauliflower instead of rice with a curry recently, what a wonderfully versatile veggie!
  • 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?

Leave a comment