Cauliflower Crust and 4 cheese pizza

By golly, it's cauli!

Homemade pizza is a frequent Saturday night treat in our house and I often experiment with different bases. I had to try this gluten-free pizza using cauliflower which I found in an Ocado magazine. My family, who are not known for holding back their opinions were the official tasters. I didn’t tell them what the base was made from although they could tell something was different because of the look and texture. The verdict was very positive- “it was very tasty!” – although they weren’t happy that it was crumbly. I think that could be remedied.
If you’re following a gluten free diet this is a fabulous alternative to processed gluten free pizza base mixes which can be stodgy and unpalatable. I used polenta in place of cornflour which made my base a bit unstable. Cornflour may have held it together better plus an extra egg (I used 2 medium rather than 2 large eggs.) I’ve also added a small amount of olive oil to the base mix recipe which should make it easier to remove from the tray. Of course you can vary your toppings according to taste but these were really delicious and unusual.

Use grated cauliflower instead of rice with curry or chilli dishes. Simply steam for a couple of minutes. A great way to reduce your carbs and boost your veggie intake.

Serves 2
For the crust:
350g cauliflower grated
30g coconut flour
1/2 tsp chilli flakes
2tbsp cornflour
1/4tsp salt
1/2 tsp dried oregano
2tbsp Parmesan cheese
2tbsp nutritional yeast
2 large eggs
1/2 tbsp olive oil
For the tomato pesto:
75g sun-dried tomato paste
1 large garlic clove
2tbsp extra virgin oil
10 walnut halves
large handful of basil leaves
50ml water
salt and pepper to taste
For the topping:
1 medium grilled chicken breast, sliced
100g mozzarella broken into small pieces
30g blue cheese, crumbled
30g goats cheese, crumbled
5-6 walnut halves, chopped
large handful of fresh rocket leaves

Make the crust:

  1. Preheat the oven to 240C/Gas 9 and place a baking tray in the oven
  2. Grate the cauliflower and then steam for around 5-6 minutes until really soft.
  3. Squeeze the cooked cauliflower through a fine-mesh sieve to remove any excess water.
  4. Combine all the crust ingredients and mix by hand until they form a dough.
  5. Place onto a chopping board covered with parchment paper. Shape into a ball and then flatten to form a thin disc around 25cm diameter.
  6. Slide onto the heated baking tray (this is the tricky bit)
  7. Bake for around 10 minutes until golden. Remove from oven

Make the tomato pesto:

  1. While the crust is in the oven, combine the oil, garlic, sun-dried tomatoes and walnuts in a food processor and whizz until they make crumbly paste.
  2. Add the basil leaves and pulse a few times to mix fully.
  3. Gradually add water until the pesto mixture forms a spreadable paste.

Make the topping:

  1. Spread as much or as little of the tomato pesto as you like onto the pizza crust.
  2. Top with the mozzarella, chicken, walnuts, goats and blue cheese.
  3. Place in the oven and bake for 8-10 minutes until the cheese is bubbling but the base is still golden.
  4. Remove from the oven.
  5. Scatter the rocket leaves over the top, slice and serve!


About Michelle Lake

Hi, I run Mission Nutrition, and I'm a nutritional therapist/ nutritionist helping people all over St Albans & Hertfordshire feel happier & healthier. If your diet needs an overhaul, come and see me for a nutrition consultation! Tel: 01727 893 042 / 01727 869 929 or email