© 2013 Green Kitchen Stories Cauliflower_pizza_1

Green Pizza with a Cauliflower Base

It struck us that we haven’t posted a pizza recipe here in a while. Which perhaps had you thinking that we don’t eat pizza very often in our home? Well that’s not actually true. We eat lots of pizza, but most of the time it’s not the super greasy kind. For us, pizza can actually be a quite fun and fresh way to eat vegetables. It’s of course also one of the easiest ways to cook together with your kids. (Right after we were done shooting this, Elsa did a self portrait pizza; tomato eyes, zucchini mouth and basil hair. So funny!). We often do rye or spelt pizzas (like our Rustic Potato Pizza!), but this here is an entirely different thing. Say hello to a completely grain free pizza base made on … Cauliflower!


The recipe is originally from our book. If you don’t have the book yet, we hope that this recipe might convince you. You can buy the UK version here. The US version here. And the Danish version here.


To make this unconventional pizza base you just mix raw cauliflower into rice-like consistency. Add almond flour, eggs, oregano and salt & pepper. Spread it out on a baking sheet and pop into the oven to pre-bake.

It’s actually much simpler than making a traditional pizza base, since it doesn’t require any kneading or time for the dough to rise. We won’t claim that it tastes and feels exactly the same, because it doesn’t. Traditional pizza has a flaky crust – the cauliflower crust is definitely softer. But it holds together very well and has a really nice and almost sweet flavor. You should all give this a try – it’s a keeper!


Green Pizza with a Cauliflower Base
makes 1 pizza

We wanted to make a green and leafy topping with lots of flavor. So we made a traditional tomato sauce, added spinach and thinly shaved zucchini before it was baked. And then threw on even more green leaves, a few generous drips of a herb and lemon sauce and some pecorino slices post-baking. It’s always nice to add ingredients both before and after a pizza is baked – it looks better, tastes more intense and give the pizza a more complex texture.

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 (or see tip for a vegan alternative)

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

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

Tip: For a vegan alternative, replace the eggs with this chia mixture: Measure 30 g / 1/4 cup /1 oz of chia seeds into a bowl and add 175 ml / 3/4 cup / 6 fl oz of water. Stir well and place in the fridge for 15 minutes before use.

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

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

Basil & lemon sauce
makes about 1 cup / 250 ml

2 cups tightly packed basil + extra for topping
1/2 cup cold-pressed olive oil
1/2 lemon, juice
2 tbsp shredded pecorino cheese
1 pinch of sea salt

Place all ingredients in a mixer and blend until smooth. Use immediately or store in an air-tight glass jar in the fridge. Keeps for about a week.



Ps! If you have already bought our book we’d be super grateful if you could leave a short review of it on Amazon. Thank you!!


  1. Posted 17 Sep ’13 at 13:45 | #

    I am a very proud owner of your book, and cook from it often – it’s one of the most inspiring and beautiful cookbooks in my collection. I’ll admit though, I haven’t tried this recipe yet, but it’s caught my eye previously. This version looks absolutely delicious! I also love your suggestion for adding more ingredients once the pizza is cooked – something I forget to do!

  2. Posted 17 Sep ’13 at 13:49 | #

    Oh, this sounds so good! I’ve tried a cauliflower crust recipe once before but I think it will be much better with the addition of almond flour and with less cheese. The recipe I used before was overwhelmingly cheesy. Can’t wait to try this!

    • Posted 17 Sep ’13 at 16:20 | #

      Yes, that was our thought as well when we developed this recipe. No cheese needed here :-)

  3. Giulia
    Posted 17 Sep ’13 at 14:07 | #

    you guys are awesome, xo

  4. Marlene
    Posted 17 Sep ’13 at 14:10 | #

    What an interesting idea to use cauliflower to make the pizza base! I love it! And I will definitely try it out myself soon.

    I must admit that I haven’t bought your book yet, but after you not that long ago got to make a Danish version too, I became even more tempted. So I’m probably going to buy it as soon as I can effort it (us students don’t always have much money to spend).

    Thanks for another great recipe – I’m impressed how you keep coming up with all these great ideas on how to eat absolutely delicious food that at the same time is very healthy and stuffed with all the vitamins, minerals etc. etc. that our body needs.

  5. Laura
    Posted 17 Sep ’13 at 14:20 | #

    I have the book and have made this recipe probably about 8 times! I really love it. It’s so tasty and healthy and easy to make. The lemon sauce sounds amazing so will try that next.

  6. Posted 17 Sep ’13 at 14:24 | #

    Looks really good! Normally I don’t like cauliflower (my dad makes it with a creamy cheese sauce, yuk), but this looks amazing. Gonna try this :)

  7. Jasmin
    Posted 17 Sep ’13 at 15:04 | #

    Can I also use other flour, like chickpea or coconut flour?

    • Posted 17 Sep ’13 at 15:36 | #

      Hi Jasmin, yes I definitely think that you could use other flours. We use almond flour because it has a very nice and sweet flavor that goes well together with cauliflower. but chickpea or coconut flour sounds like good suggestions. Let us know how it goes!

  8. Rebecca
    Posted 17 Sep ’13 at 15:05 | #

    Er blogg är otroligt inspirerande! Jag har lagat flera av era recept, toppengoda! Har ni tänkt släppa er bok på svenska?!
    Ha det fint!

    • Posted 17 Sep ’13 at 15:30 | #

      Hej Rebecca, vår bok släpps på svenska nu till våren på Norstedts förlag. Så fort man kan förbeställa den så kommer vi nämna det här på bloggen. Så håll utkik!

  9. Posted 17 Sep ’13 at 15:34 | #

    oh how i love your book! it sits proudly on my counter, right near the stove, inspiring amazing meals for my family. we are a huge fan of the lentil polpettes…YUM. i have been looking at this recipe for a while…can’t wait to try it!!

  10. Melissa
    Posted 17 Sep ’13 at 16:18 | #

    Will be trying this soon – Great to have a cauliflower crust recipe that isn’t all cheese!

  11. Posted 17 Sep ’13 at 16:19 | #

    I’ve tried a cauliflower pizza crust before, but haven’t tried the recipe from your cookbook yet. Bought it on my iPad and absolutely love it!

  12. Pablito Santa Fe
    Posted 17 Sep ’13 at 16:37 | #

    We’ve just identified another recipe for a cauliflower based “cracker” that looks very yummy and was on our list for this week….now we will add this. We’ve found ways to use zucchini with a spiralizer to replace most of our pasta entrees (still need a flour-based pappardelle for our lamb shanks), but if we could find a veggie base for pizza, oh my. Love your posts, have tried most of them. There are definitely healthy ways to eat well. Real well. Also like MyNewRoots.org. That is how I found you.

  13. Jayne Byrne
    Posted 17 Sep ’13 at 16:37 | #

    Yes, Like Jasmine I wonder if you can use alternative flour? I am intollerant to Almonds so would need to use something else, coconut or Chick pea do sound useful…

  14. Posted 17 Sep ’13 at 16:38 | #

    I love making pizza with a cauliflower crust. The sauce here sounds fantastic. A lovely early fall dinner. Thank you for the recipe!

  15. Posted 17 Sep ’13 at 16:51 | #

    I make a similar pizza with coconut flour as it is super absorbant and makes the crust drier. I love your pictures, I could pick up a piece and eat it now :)

  16. Posted 17 Sep ’13 at 17:00 | #

    Gorgeous pizza! We also eat pizza quite frequently at home. Such an easy way to get kids to eat their veggies. I haven’t tried this recipe from your book yet but can’t wait to give it a go.

  17. Rozina
    Posted 17 Sep ’13 at 17:01 | #

    This is the most beautiful pizza in the world!
    Aaaah, I can’t wait to make it! I’ve been trying to find the recipe for such a long time. Only found the eggplant base pizza.

    The colors on this one are splendid.
    Food for the eyes, soul and body!

  18. lacey
    Posted 17 Sep ’13 at 17:32 | #

    Okay silly question. What is dried chili ?? Chili powder or like red pepper flakes?

  19. Posted 17 Sep ’13 at 17:34 | #

    That sounds awesome!
    I’ve been meaning to try making it for a while and seems like the time has come;)
    Have you tried using pizza stone instead of a baking tray?
    Or is there a reason why I should not cook it they way I cook pizza on a preheated pizza stone?
    I was thinking about rolling it out in a parchment paper and then placing it on a stone..

  20. Posted 17 Sep ’13 at 18:13 | #

    We often make your delicious pizza on Friday for our cooking with kids night. I usually divide the cauliflower crust in 4 pieces, that way everyone could choose their favorite seasonal toppings (mushroom, spinach, shaved carrots, olives, basil, etc.) Like Elsa, both of my kids enjoy making their own “smiley faces” pizza and they will eat it to the last morsel.
    I like to top mine with arugula, herbs and a light drizzle of smoky chipotle extra virgin olive oil right before serving – Yummy!
    Thank you again for another healthy recipe and gorgeous photo, we LOVE your book & apps too, you guys rock! XO

  21. yoko otake
    Posted 17 Sep ’13 at 18:24 | #

    Looks gorgeous as always! I’ve been very curious about cauliflower pizza. I love the idea of adding some almond flour in place of cheese to bump up the flavor. Just one question I’ve on this is choosing the raw vs cooked cauliflower rice. Have you tried it with cooked cauliflower?

  22. Posted 17 Sep ’13 at 18:48 | #

    Just curious, would this work with regular flour, or is the almond flour a kind of necessity? I made homemade dough for the first time last week, so I’m interested in trying different kinds!

  23. Posted 17 Sep ’13 at 18:52 | #

    I just made a similar recipe and it was so good! I was really surprised at how well the cauliflower held together. It was such a nice, healthier way to enjoy pizza. Will definitely try it again!

  24. Posted 17 Sep ’13 at 18:54 | #

    Mmmm sounds yummy! I have been looking for a grain free crust for a while. I will have to try it and see how it goes :) Thanks for the recipe and inspiration!

  25. Posted 17 Sep ’13 at 19:20 | #


  26. Posted 17 Sep ’13 at 19:26 | #

    I’ve been dying to make the cauliflower base from your book. It sounds amazing!
    P.S. I absolutely adore your book. It’s beautiful, delicious, and inspiring. Great work, you three!

  27. Posted 17 Sep ’13 at 20:07 | #

    I can’t believe cauliflower, almond flour, and eggs become that beautiful pizza crust. That is pure genius! I will definitely be giving this a try – how perfect for the summer-to-fall transition, too. Yum!

  28. Posted 17 Sep ’13 at 20:37 | #

    This looks absolutely incredible. I have been wanting to try a cauliflower pizza crust recipe for a while and this definitely looks like the one to try! It is a great nutrient dense alternative for those on restrictive or gluten free diets and a perfect vehicle for your veggies!

  29. Posted 17 Sep ’13 at 21:18 | #

    Do “flax eggs” work just as well as the chia? I have had some recipes where the flax doesn’t work as well.

  30. Posted 17 Sep ’13 at 22:38 | #

    I can’t get over how amazing this looks. My son was just asking me this week if we could have pizza for dinner, so I might just have to say yes!

  31. Posted 17 Sep ’13 at 22:50 | #

    What a lovely combination of delicious looking and healthy! I would never have thought you could make a pizza base like that from cauliflower. Saw Jamie Oliver using ground cauliflower instead of rice with a curry recently, what a wonderfully versatile veggie!

  32. Posted 17 Sep ’13 at 23:04 | #

    This is really brilliant… Perfect for Paleo followers or just anyone tried to up the nutrition and lower the grain. Thank you!

  33. Posted 17 Sep ’13 at 23:21 | #

    We are in the process of planning an earthen outdoor pizza oven and this will have to be our first!!! Just wondering if you have tried an egg alternative in this recipe that works…?

    • Posted 18 Sep ’13 at 08:13 | #

      Hi Amy, you can replace the eggs with chia seeds. If you look closer at the recipe you’ll find the instructions at the end.
      Happy cooking!

  34. Posted 18 Sep ’13 at 00:21 | #

    I could eat this for every meal! LOVE that crust!

  35. Posted 18 Sep ’13 at 01:19 | #

    Adding cauliflower to pizza is new to me.. Love the crust.. Excellent clicks.. Will surely give it a try..

  36. Posted 18 Sep ’13 at 03:49 | #

    Looks amazing! I think I definitely need to start being more creative and healthier when it comes to making homemade pizza.

  37. Posted 18 Sep ’13 at 03:58 | #

    I saw a cauliflower crust pizza recipe on pinterest and I’ll admit I had my doubts, but with your seal of approval I’ll definitely give this a try! Beautiful pizza!

  38. Ruxandra
    Posted 18 Sep ’13 at 10:54 | #

    Wow, this recipe sounds amazing! Thank you for sharing, I’ll definitely start making homemade pizza! :)

  39. Posted 18 Sep ’13 at 11:48 | #

    Yet another amazing recipe from you guys – cannot wait to give this one a crack!
    So thank you yet again.
    And again, for the stunning photos. X

  40. Posted 18 Sep ’13 at 16:20 | #

    I’ve used the cauliflower mixture for tortillas and they were delicious, if a little delicate! I love the idea of using it for pizza too – your photo is so completely inviting :-)

  41. Suzanne
    Posted 18 Sep ’13 at 20:00 | #

    I made this from your book just last week – the chia seed version. Only, mine turned out more mealy/crumbly (ate it with a fork) than something we could pick up and eat as a typical slice like in your photo. But the taste was good. Do you exclude absolutely all of the stalk? Do you have any troubleshooting pointers if it’s coming out crumbly?

  42. Posted 18 Sep ’13 at 22:40 | #

    I just made a variation of this recipe I used chia eggs instead of regular eggs and the crust was still amazing ! I was very impressed with it as I am with all of your recipes. You guys are really phenomenal everything i have ever made of yours has been a success and David is such an amazing writer I really admire your work so much and tell everyone about your blog. Any one who doesn’t read doesn’t know what they’re missing out on!

  43. Posted 19 Sep ’13 at 00:46 | #

    So, the cauliflower goes into the dough raw?

  44. Jessica
    Posted 19 Sep ’13 at 02:39 | #

    I just bought a purple cauliflower at the farmers market and am looking forward to making this. The colour contrast should be gorgeous and I am sure it will taste delicious.

  45. Posted 19 Sep ’13 at 03:34 | #

    This was delicious! The proportions for the crust were perfect even though I thought it was a bit wet when it hit the parchment raw. It baked beautifully golden. Topped it off w/ roasted cherry tomatoes, pesto, smoked mozz, raw herbs/greens + chicken sausage crumbles. Amazing! Thanks : )

  46. Posted 19 Sep ’13 at 12:24 | #

    I’m not sure I’ll be able to convince my boyfriend that it’s quite as good as takeaway pizza, but since I’m a coeliac vegetarian and he’s a meat lover this pizza base would be customisable for both of us! It sounds delicious.

  47. Posted 19 Sep ’13 at 19:47 | #

    Gorgeous and amazing! Thanks so much for posting the chia seed options as an egg replacement. This recipe is definitely going in my arsenal!

  48. Posted 20 Sep ’13 at 00:07 | #

    This is a cracking pizza. I have always loved cauliflower, especially with a cheese sauce, but never thought to use it on pizza.

  49. Posted 20 Sep ’13 at 04:49 | #

    Made this tonight and it was really lovely! I puréed the tomato sauce and reduced the amount I’d be using for the pizza because it looked a little watery. Perfect!

  50. Posted 20 Sep ’13 at 05:53 | #

    Luise, this is so inspiring! Thanks, going to try it!
    Puss & Kram Lina

  51. Val
    Posted 22 Sep ’13 at 03:39 | #

    O. M. G. I am eating this right now and I am happier than I have ever been. I didn’t follow the recipe exactly except for the crust so my advice is be adventurous! Have fun! Our local farmers market was this morning so while the very extraordinarily yummy crust was baking, I cubed some Japanese eggplant, pimento peppers, zucchini, onion, garlic, mushrooms(the shrooms were not from the market but I had them in the fridge), tossed everything with some EVOO and roasted the mixture in the same oven. When the crust came out, I used homemade tomato sauce, but I think you could use store bought as well as long as it’s Rao’s!. I did put a smattering of fresh mozzarella and reggiano, fresh tomatoes, and fresh basil on top of the veggies. Baked 10 minutes more and finished with some pepper flakes. Holy Toledo! This is good! Haven’t even finished it and can’t wait to make it again! Thank you!

  52. Adele
    Posted 22 Sep ’13 at 06:10 | #

    i made this for dinner last night, added tuna in spring water for some protein as we aren’t vegetarian and i don’t think i ground the cauliflower enough and i substituted mixed oats for some of the almond meal and used a combination of the two – but it was still delicious,ill definitely be making again!!

  53. Posted 22 Sep ’13 at 13:44 | #

    I made this a few weeks ago using the recipe in your wonderful cookbook.
    As an experiment I tried it with the chia seeds and was pretty happy with the result.
    I made a really simple tomato base with just a few roasted cherry tomatoes blended and then topped it with lots of leftover goodies from the fridge! Cauliflower is so incredibly filling and definitely an under used and underrated vegetable.
    Thanks again for another brilliant recipe, stunning pictures and inspiration in abundance :)

  54. Posted 22 Sep ’13 at 21:30 | #

    Pizza is very popular in our house. My boys will love this!

  55. Posted 23 Sep ’13 at 10:28 | #

    Excellent recipe with gorgeous photos. Cauliflower base will be delicious and nutritious. I cannot wait to try your pizza recipe. Thank you!

  56. Ally
    Posted 23 Sep ’13 at 19:47 | #

    Since eliminating gluten from my diet, homemade pizza is one thing I just haven’t brought myself to make, so I’m thrilled to have this totally different take on pizza now! It turned out fabulous, thank [email protected]! xo

    Also, we topped ours with a little olive oil, figs, chevre, prosciutto, arugula, and a light dusting of pecorino.

  57. Posted 24 Sep ’13 at 05:33 | #

    Your creativity constantly amazes me. This little bad boy looks gorgeous – can’t wait to try this recipe with the cauliflower base.

  58. Julie
    Posted 24 Sep ’13 at 12:45 | #

    Hi ,
    Just received my book a few miniutes ago !!!! I’m sooooo super happy , I had to wait for a few very long months to receive it as I leave in Mauritius ! What a beautifull book ! It’s already my no 1 favarite cookbook.

    With love


  59. Posted 24 Sep ’13 at 23:56 | #

    Hey! This looks like a wonderful pizza. I’m wondering if you’ve tried a oatmeal based pizza crust?
    Check out the version I tried on my blog!

  60. Henriette
    Posted 25 Sep ’13 at 13:31 | #

    Har lige et enkelt spørgsmål: Kan man bytte mandelmelet ud med cashew?

    • Posted 25 Sep ’13 at 14:07 | #

      Ja det tror jeg godt at du kan, men mængden kan være anderledes. Mandelmelets funktion er at ‘suge’ væsken, prøv dig frem :-)

  61. Agneta Eker
    Posted 25 Sep ’13 at 16:57 | #

    I tried this pizza on Saturday – so good! I did two separate pizza’s, one with some slices of pata negra for my husband and one green one for me with lots of Parmesan – brilliant. Of course I bought your book, it is really beautiful and I already have several favourite dishes from there. Always looking forward to new recepies and beautiful photos.

  62. Posted 26 Sep ’13 at 15:59 | #

    I read this recipe yesterday and ran into the farmer’s market today for the cauliflower. Done & eaten, this pizza is great!
    I replaced the spinach for watercress, added some radishes and cherry tomatoes in the end. Delicious!
    Thanks for sharing too many good recipes and photographs :)

  63. Posted 26 Sep ’13 at 21:10 | #

    Can you use almond meal or must it be almond flour?

    Can’t wait to try this recipe. It looks fabulous!

  64. Posted 27 Sep ’13 at 23:48 | #

    This sounds delicious! Can’t wait to try it; thanks for sharing! Please visit my blog http://www.BetterOffHealthy.com!

  65. Cristel
    Posted 28 Sep ’13 at 07:58 | #

    I have your book and decided to give the cauliflower crust a try after i saw your gorgious green pizza last night. Wow!
    I loved the whole process of making the cauliflower base. I’m used to making traditional flour crust, so this was really different, and fun! I also made the basil & lemon sauce and I’m really happy I did, it was absolutely brilliant with the pizza.
    I look forward to making this again, with different toppings. I’m thinking leek and blue cheese would be wonderful with the cauliflower. Yum!

  66. Bridget
    Posted 29 Sep ’13 at 22:04 | #

    I have tried cauliflower crust before and failed. This one looks really good. Can’t wait to try it.

  67. petra
    Posted 30 Sep ’13 at 08:08 | #

    Hi – when I saw this recipe I was totally intrigued by the thought of a cauliflower base, it’s something I’ve never heard/thought of before. So I made it yesterday and it came out great! Thanks for sharing the recipe, I’ll definitely make it again.

    ps: the tomato sauce is divine, yum x

  68. ALva
    Posted 1 Oct ’13 at 16:07 | #

    this pizza taste dilicious, if you dont suspect af normaly/tradicionel pizza

  69. Maria
    Posted 1 Oct ’13 at 18:10 | #

    This must be one of the best pizzas I’ve ever had! Thank you for this great recipe! I am making the vegan version for the second time now. Do you have any vegan alternative for the pecorino cheese?

    • Posted 1 Oct ’13 at 19:52 | #

      Awesome! Maybe some nutrionnal yeast sprinkled over?
      Happy cooking :-)

    • Posted 7 Oct ’13 at 19:32 | #

      I made the basil sauce with nutritional yeast instead of pecorino so good !

    • Posted 29 Mar ’18 at 22:16 | #

      How about toasted seeds instead of parmesan?

  70. Posted 5 Oct ’13 at 21:52 | #

    You are a genius! This recipe is incredibly surprising and clever. I wil be making ik in many variations. Thanks for the inspiration.

  71. maria
    Posted 7 Oct ’13 at 14:00 | #

    Dear both, i discovered your blog and book a couple of months ago and have tried most repices from the book, and a couple from your blog! although not vegeterian myself, I do try to have as diversified a diet as possible and keep unhealthy indredients out!

    I tried the cauliflower crust in the book, and the dough had sticked on the baking sheet and I had to use a spoon to remove chunks and it was not keeping together :-(. I followed the instructions. What might have gone wrong?

  72. Posted 7 Oct ’13 at 21:08 | #

    Thank you for this great recipe David and Luise! I’ve been wanting to try it since reading it in your (beautiful!) book last summer, and now this post reminded me of it and we made it for dinner (veganized) – delicious! :)

  73. Kristina
    Posted 8 Oct ’13 at 14:01 | #

    I made the cauliflower pizza base on Saturday night for a friend, while it’s not the same as eating pizza, it’s delicious in a whole other way. And so so easy!
    I actually only made a 2/3 batch of the recipe as it was only for two people and thought I’d have too much excess with a full batch… Worked perfectly !
    A non-vegetarian is working her way through your cook book and loving it !

  74. Joanne
    Posted 14 Oct ’13 at 05:34 | #

    I just made this for two twin girls just turning one, I am hoping they like it will find out tomorrow, i am there nanny and do some cooking I though this looked like a good recipe just using the cauliflower and almond flour for base healthy and nutrious, also there mum always buying Cali and not knowing what to do with it.
    Thanks great recipe

  75. Joëlle
    Posted 15 Oct ’13 at 19:42 | #

    I made this tonight. It was good !!!! I liked the cauliflower base. I had already a tomato sauce, and the topping was with olive oil and a mix of Italian spices. (I just made it for one so i adjusted the recipe ;-)).
    Will definitely make this again. Thanx for the recipe. You have a great blog/site.

  76. jess
    Posted 22 Nov ’13 at 21:56 | #

    Made this tonight but the base stuck irretrievably to the baking parchment making it impossible to eat. May try again with no paper just a greased baking sheet.

  77. Jane
    Posted 28 Dec ’13 at 15:03 | #

    Hi, I have made a cauliflower pizza crust a few times, my recipe require me to cook the cauliflower once it has been made into a rice consistency for 5 minutes in a microwave, once it has cooled down I am then to squeeze out excess liquid, which is quite a lot, this procedure is very time consuming, I notice your recipe doesn’t require the cauliflower rice to be cooked before adding the other ingredients. So in your opinion do u believe its not necessary to pre cook cauliflower?

  78. Posted 2 Jan ’14 at 10:32 | #

    The pizza looks and sounds amazing! I’m definitely going to have to try it especially as I overindulged on Pizza Hut pizza over Xmas and need a break!

  79. Raymond
    Posted 12 Jan ’14 at 12:00 | #

    Do you think oat flour will work just fine with this recipe? Thanks!

  80. sien
    Posted 12 Jan ’14 at 14:27 | #

    Last night I made this wonderful healthy pizza. It turned out great and it looked so yummy!
    The only thing that didn’t turn out as I hoped for, was the crust itself. Prior I put the tomato sauce on it, the crust was crispy. After I put the sauce on the crust and put it in the oven for 10 min, the whole crust absorbed all of the liquid of the sauce like a sponge.. and as a result that the crust wasn’t crispy anymore :(

    Any tips how to maintain the crispy crust?

  81. Kathryn
    Posted 12 Jan ’14 at 20:37 | #

    I made this tonight. It is delicious! I am Gluten Free and this suits me perfectly. Thank you both for these truly inspiring recipes.:)

  82. Roseclar
    Posted 7 Mar ’14 at 18:00 | #

    This pizza is sooooo good!! Even without the almond flour it was very good. Thank you for sharing!

  83. Alfredo Kuba
    Posted 7 Mar ’14 at 18:46 | #

    I was excited to see the recipe until I saw it contains EGGS! That is so disappointing. Eggs are a cruel product and are loaded with cholesterol and carcinogens. This recipe can be easily made with egg substitutes.

  84. Marie-Noelle
    Posted 18 Apr ’14 at 17:59 | #

    Dear everyone,
    I am eating this right now, holding a pecs with my left hand, typing with my right hand… I put my own pesto on it and some mozzarella. It’s wonderful!
    I’m very happy I found your blog, I wil try the rye pizza crust as wel, can’t wait. Thank you very much for your beautiful recipes.

  85. Monrad
    Posted 7 May ’14 at 14:37 | #

    Det lyder meget lækkert og spændende! Bruger i fedtreduceret mandelmel, eller kan man bare hakke mandler fint?

  86. Harriette
    Posted 16 Jun ’14 at 13:27 | #

    Found this gorgeous recipy on Pintrest under suggestions for the 5:2 diet although there was no mention of the calories it contains.
    Might you be able to give me an estimate as I’m dying to make this!

  87. Ella
    Posted 28 Aug ’14 at 00:22 | #

    I made this last night and it was absolutely delicious! It even impressed my husband who was sceptical about the cauliflower base – most delicious pizza ever, he said.

  88. Posted 2 Sep ’14 at 14:52 | #

    This looks amazing!! Can’t wait to try out the tomato sauce!

    I’ve written a blog post on my version of a cauliflower pizza, it’s no where near to this standard but I’m still learning, it’d be great if anybody wanted to check it out :)

  89. Lou
    Posted 17 Sep ’14 at 16:28 | #


    Is the recipe for 1 or more people?

  90. Anne S.
    Posted 19 Sep ’14 at 16:09 | #

    I made this last night and it was great. I added about 2 tablespoons of GF flour because I was paranoid about the dough. It worked perfectly. I spread it very thin and found it really resilient when I put it under the boiler after I added the toppings. I didn’t use tomato sauce, though. I made it with caramelized onions, ricotta, and mushrooms. Definitely putting it into the rotation.

  91. Emma
    Posted 24 Oct ’14 at 01:05 | #

    It would be great if there were nutrition facts for this! Delicious recipe but almond flour is high in fat! Want to know how much is in a serving…

  92. Lauren
    Posted 2 Jan ’15 at 05:46 | #

    love love love this recipe, but i always seem to have a lot of cauliflower left over. are there any other good recipes i could use it in and does it keep very well? x

  93. Posted 11 Jan ’15 at 19:49 | #

    The technique you used in this recipe was completely new to me… and has got me thinking about the possibilities. Tonight we had our pizza topped with steamed spinach, roasted mushroom, ricotta and feta… But I’m thinking an Indian one would be out of this world. I could use leftover dahl as the sauce or just my standard red curry sauce. Thank you for your innovation and your carefully tested recipes. They are full of love and plenty of delights : )

  94. Stephanie
    Posted 4 Mar ’15 at 06:53 | #

    Crust turned out to be much more flavorful than I imagined. As others mentioned, the crispy part of my crust stuck to my wax/parchment paper, causing my boyfriend and I to do our best to salvage the pizza in all its beauty. I would recommend making a note about this. Pizza is great for letting your mind go wild at the possibilities. The only other note I would make is that when making the tomato sauce, if you want a thicker base you’ll need to allow more time simmering in order to stiffen and lose some water. Last, I seasoned more than was asked by using some fresh thyme and adding a bit of heat to the pizza sauce. Thank you for sharing this!

  95. Rachel
    Posted 21 Apr ’15 at 02:39 | #


    I have a big question to ask about this pizza. I have made it now three times, and have enjoyed it each time. However, as others mentioned, the crust has stuck to the parchment that I used (very well greased) each time. So it’s made it really (really!) hard to eat, you basically have to scrape it into little bits on the plate. Do you have any suggestions for stick prevention?!! Would be very much appreciated, thanks!

  96. Taire
    Posted 21 Apr ’15 at 13:20 | #

    I made this base tonight and it turned out great! I can’t believe it doesn’t even taste like cauliflower! It’s just like a normal wheat base but minus the carbs with the benefits of another veggie. I would definitely make this again.

  97. Titis
    Posted 23 Apr ’15 at 11:00 | #

    hi, you’re blog so very interesting and the recipes are great
    The cheese that you use for the pizza sauce is very rare in my country, what is the substitute for that? Thanks

  98. Zaza
    Posted 29 Jun ’15 at 12:08 | #

    Thanks for the great recipe!
    I tried this dough(?) but instead of almond flour I used buckwheat flour (since the calories in almond flour (ca 650 kcal/100 grams) is almost double buckwheat’s (ca 340 kcal /100 grams). It turns out so delicious! Thanks for the inspiration!

  99. Posted 31 May ’16 at 14:48 | #

    Wonderful recipe!!! My family want more, yesterday :) Do you have some recipes for rice cookers?

  100. Dina
    Posted 8 Jun ’16 at 11:56 | #

    Hello! Thanks for the lovely recipes! You might have had this comment somewhere on your blog before but (by definition and law) pecorino and parmesan cheeses are not vegetarian. They are made with animal rennet and are required to be made with animal rennet to be classed as pecorino or parmesan. One does, of course, get alternatives – hard Italian cheeses that are pecorino-like. Perhaps you should consider using those instead?

  101. Posted 30 Jun ’16 at 18:44 | #

    This looks amazing! Thanks for adding an alternative to eggs in the recipe! I will also check out your books. Love that you have them translated to Norwegian!

  102. Posted 25 Jun ’18 at 10:36 | #

    Hi. Thanks for your post. I have tasted fruit and meat pizzas but not vegetable one. I would like to make it in my house very soon now that i have the recipe with me.

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