Ingredients
For the crust
- 1 medium cauliflower (about 600 g), cut into florets
- 1 egg, beaten
- 50 g mozzarella, grated
- 25 g Parmesan, finely grated
- 2 tbsp ground almonds
- 1 tsp dried oregano
- ½ tsp garlic powder
- A pinch of sea salt
For the topping
- 4 tbsp passata or Rich Tomato and Herb Sauce (see our recipe)
- 125 g ball of mozzarella, torn
- 6 cherry tomatoes, halved
- A handful of fresh basil leaves
- Extra virgin olive oil, for drizzling
Method
- Make the cauliflower rice: heat the oven to 220°C (200°C fan) and line a baking tray with baking paper. Blitz the cauliflower in a food processor until fine like rice.
- Cook and squeeze: microwave the cauliflower in a covered bowl for 5 minutes, or steam it for 5 minutes, then leave to cool. Tip it into a clean tea towel and squeeze out as much water as you possibly can. This is the secret to a crisp base.
- Shape the crust: mix the cauliflower with the egg, cheeses, ground almonds, oregano, garlic powder and salt. Press it out on the tray into a thin, even round about 30 cm across.
- Bake the crust: bake for 20–25 minutes, until golden and firm.
- Add the toppings: spread with the tomato sauce, add the mozzarella and tomatoes, and bake for 8–10 minutes more, until the cheese is bubbling.
- Serve: scatter with basil.
Why it's good for you: A cauliflower base turns pizza into a meal that's low in carbohydrate and full of vegetables. Cooked tomato with olive oil provides plenty of easily absorbed lycopene, and fresh basil adds flavour along with its own protective oils.
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