Cauliflower pizza

Sink your teeth into this deliciously wholesome, healthier cauliflower pizza - loaded with fresh tasty ingredients and mouthwatering flavour!
1H 15M


Pizza Sauce


Cauliflower pizza

1.Make pizza sauce: Combine all ingredients in a small saucepan; simmer, uncovered, for 15 minutes or until thickened slightly.
2.Preheat the oven to 200°C (180°C fan-forced). Line 2 large oven trays with baking paper; mark 27cm circles on paper, turn paper over.
3.Pulse cauliflower, in 2 batches, until it resembles fine crumbs.
4.Transfer cauliflower to a large bowl; stir in chickpea flour, parmesan and eggs. Season well with sea salt and freshly ground black pepper.
5.Shape cauliflower mixture into marked rounds on trays; smooth the surface. Bake on bottom shelf for 25 minutes or until golden.
6.Spread pizza sauce over bases. Top with bocconcini. Bake for about 15-20 minutes or until golden and cheese has melted.

Pizza topping inspiration:

7.* Prosciutto and rocket: Bake pizza as above. Top hot pizza with 100g thinly sliced prosciutto and 50g rocket. * Mushrooms: Prepare pizza up to step 6. Top the bocconcini with 120g thinly sliced button or Swiss brown mushrooms. Drizzle with 1 tablespoon extra virgin olive oil and sprinkle with 2 finely chopped cloves garlic. Season with salt and pepper. Bake as above. * Diavola: Prepare pizza up to step 6. Top the bocconcini with 100g thinly sliced hot salami and 1/2 Cup (120g) sliced drained chargrilled capsicum. Bake as above, then scatter with basil leaves before serving.

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