Cauliflower Pizza

Preheat oven to 200°C. Cut cauliflower into small florets before blitzing in a food processor. Carefully squeeze out excess water in a clean tea towel to ensure your base will be nice and crispy.   

Combine parmesan, mozzarella, garlic powder and herbs with the blitzed cauliflower in a large bowl. Season generously with salt and pepper. Beat together two eggs and add to the cauliflower mix before combining mixture with a wooden spoon. Divide mixture into quarters and roll each quarter into a ball. Wrap cauliflower balls in cling wrap and place in the fridge for an hour to allow them to set. 



After an hour, remove the cauliflower balls from the cling wrap. Flatten out two bases per oven tray, ensuring each tray is lined with baking paper to prevent the bases sticking. Shape each base into a circle, making sure the edges are thicker than the rest of the base. As the outer few centimeters of the base will crisp up quickly, making this section thicker will not only give you an evenly cooked base, but also a deliciously thick crust. 



In order for the cauliflower to be cooked through and crispy, they will need about 15 minutes in the oven. Remove from oven when golden brown. Once cooled, spread with tomato paste. Top with additional mozzarella before adding slices of cherry tomatoes and fresh basil. Finish with more parmesan and freshly cracked pepper. Return to oven for about 10 minutes or until cheese is melted.

Cut each pizza into quarters for perfectly sized pieces. Serve immediately and make sure to tuck in quickly. These scrumptious slices won’t last long! 

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Cauliflower Base Ingredients

• 1 large head of cauliflower
• ¼ cup freshly grated parmesan
• ¼ cup mozzarella
• ½ tsp garlic powder
• ½ tsp dried oregano

• ½ tsp dried thyme
• ½ tsp sea salt
• ½ tsp ground black pepper
• 2 eggs

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Margarita Topping Ingredients

• 2 tbsp tomato paste
• Truss cherry tomatoes

• Fresh basil
• ¼ cup mozzarella cheese

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