Green Pizza with a Cauliflower Base

Love pizza, but want to keep it healthy? This cauliflower pizza base is super crispy and tastes so much like regular pizza – you’ll love it!

Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins.

It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline which is essential for learning and memory, and many other important nutrients.

What you will need:

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

Topping:

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

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 of whole plum tomatoes
  • 5 sprigs of basil, leaves picked
  • Sea salt and freshly ground pepper

What to do:

Pizza Base Method:

  1. Preheat the oven to 200°C / 400°F and line a baking tray with baking paper.
  2. Coarsely chop the cauliflower, place in a food processor and blend until it is a fine rice-like texture.
  3. 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.
  4. 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.
  5. Transfer to the baking paper and form in to a pizza base by flattening the dough with your hands. Make the edges slightly higher.
  6. Pre-bake for 25 minutes or until golden. Meanwhile, prepare the pizza topping.
  7. 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.
  8. Take it out of the oven and top with shaved pecorino, fresh herbs and green leaves.
  9. Serve.

Basic Tomato Sauce Method:

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

 

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