Cauliflower crust pizza

Cauliflower crust pizza

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(29 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4 (makes 1 large pizza)

Whiz up cauliflower and ground almonds in a food processor to make this gluten-free pizza base - top with tomatoes, aubergine and cheese

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal463
  • fat33g
  • saturates9g
  • carbs12g
  • sugars10g
  • fibre8g
  • protein26g
  • salt0.7g
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    For the base

    • 1 cauliflower (about 750g/1lb 10oz)



      A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

    • 100g ground almonds
    • 2 eggs, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 1 tbsp dried oregano



      Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

    For the topping

    • 227g can chopped tomatoes



      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • 1 tbsp tomato purée
    • 1 garlic clove, crushed
    • ½ large aubergine, thinly sliced lengthways into long strips



      Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

    • 2 tbsp olive oil, plus extra for greasing
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 small red onion, cut into 8 wedges
    • ½ small bunch basil, leaves picked



      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    • 125g ball mozzarella
    • 25g Grana Padano or Parmesan (or vegetarian alternative), grated, plus extra to serve
    • a few pinches of chilli flakes


    1. Heat oven to 200C/180C fan/gas 6. Remove the leaves from the cauliflower and trim the stalk end, then cut into chunks. Blitz half the cauliflower in a food processor until finely chopped, like rice. Transfer to a bowl and repeat with the remaining half. Tip all the cauliflower in a bowl, cover with cling film and microwave on High for 5-6 mins until softened. Tip onto a clean tea towel and leave to cool a little. Once cool enough to handle, scrunch up the tea towel and squeeze as much liquid as you can out of the cauliflower, then transfer to a clean bowl. Stir in the ground almonds, egg, oregano and plenty of seasoning. Line a baking tray with baking parchment and grease with oil. Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 30cm round. Make it a little thicker at the edges to create a ‘crust’. Bake for 15-18 mins until golden brown and starting to crisp a little at the edges.

    2. Meanwhile, heat a griddle pan, brush each aubergine slice on both sides with a little of the oil, season and cook for 5-6 mins, turning once, until softened and charred – you’ll need to do this in batches. Transfer to a plate. Brush the onions with oil, season and griddle for 5-8 mins until softened and charred. To make the tomato sauce, whizz the canned tomatoes, tomato purée, garlic and some seasoning in a blender until smooth. Transfer to a small saucepan, bring to a simmer and cook gently for 8-10 mins until thick (you don’t want any watery tomato soaking into the cauliflower base). Tear half the basil leaves and stir through the sauce.

    3. Once the cauliflower base is cooked, set aside to cool a little. Turn the oven up to 240C/220C fan/gas 8. Drain the mozzarella and pat dry with kitchen paper. Spread the tomato sauce over the base, sprinkle over the Grana Padano, then arrange the aubergines, red onion and mozzarella on top. Scatter over the chilli flakes and return to the oven for 10-12 mins. Before serving, shave over a little more cheese and scatter with the remaining basil leaves.

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    Comments, questions and tips

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    5th Jul, 2020
    Unfortunately I wouldn't call this a pizza. As a vegetarian dish it was tasty but very time consuming. But definitely doesn't satisfy a pizza craving. Tried it out of interest but wouldn't make it again
    10th May, 2019
    I've always been curious to try a cauliflower pizza, and I was impressed with this one. I only used the recipe for the base and, to save time, just used tomato puree + splodges of sundried tomato pesto as my sauce. I also cooked a tonne of frozen Mediterranean veggies and shoved those on top before the last 12 minutes. I'm sad that it's not as healthy as I thought, as 100g of ground almonds contains 600+ calories, and I actually ate half the pizza myself with some salad... So perhaps I did it too thick... In any case, I agree that it takes a long time but I was pleasantly surprised with the outcome!
    Zoe Francis's picture
    Zoe Francis
    24th Jan, 2019
    I agree with others that it is time consuming but the end result was superb after following the exact ingredients and instructions! Well worth the time for this delicious pizza.
    24th Dec, 2018
    This was just what was needed for a vegan/gluten free meal. I used a whole tin of chopped tomatoes which was a bit too much and I'd chopped the red onion and softened it into the sauce before I realised it was meant to be "wedges", so I did another onion as it was meant to be to go with the aubergine and the result was very tasty.
    22nd Oct, 2017
    This was surprisingly good! I forgot to squeeze the water out of the base, so that could have been crisper and did my own thing with the tomato sauce, but very nice and I will make again!
    1st Aug, 2017
    I was really impressed with this! Tastes so good! little crumbly in the middle, but other than that just as good as normal pizza! Does take an hour to make though.
    21st Aug, 2016
    Although generally easy to follow, this recipe is quite time consuming. I'd recommend doing a thin base as the cauliflower cooks better and packing the toppings with as many vegetables and flavours as possible. Overall a successful meal.
    7th Jul, 2016
    Loved it! Delicious and filling. Not too crumbly. Excellent protein alternative to traditional pizza base.
    30th Mar, 2016
    I really didn't enjoy this I'm sad to say. Whilst I never expected it to taste like a pizza base it tasted overwhelmingly of cauliflower and didn't hold together well it just crumbled - I just feel like the effort doesn't beat the outcome. I enjoyed trying it though - always like to try new things
    2nd Nov, 2015
    Overall this tasted really nice, but I wish I'd read the method before I bought the ingredients because it's too faffy, my kitchen was destroyed afterwards. Thank goodness I cheated and bought ready made tomato sauce otherwise i might've given up half way through. I would probably make the base again but use simple toppings that don't require any prep.


    23rd Nov, 2018
    Hi, I am currently on the Keto diet so I am counting my carb intake. I came across this recipe as it would appear to be low carb. However, the nutritional information doesn't seem to make sense to me! It states per serving 12g of carbs? The other figures seems rather high as well such as calories, fat etc., could you please clarify if this is indeed per serving or for the whole recipe.
    goodfoodteam's picture
    26th Nov, 2018
    Thanks for your question. Yes, the nutritional information is per serving.
    Stuart Bloomfield's picture
    Stuart Bloomfield
    3rd Feb, 2018
    Im allergic to nuts, can anyone suggest a swap for almonds?
    goodfoodteam's picture
    6th Feb, 2018
    Thanks for your question. Unfortunately we cannot suggest an alternative without retesting the recipe. If you're looking for a gluten-free alternative to pizza, you could try the following: Or for inventive use of cauliflower, try:
    MrsKasaleyLloyd's picture
    16th May, 2016
    Hi is there another way round it if you don't have a microwave?
    28th Sep, 2016
    The second time I made this I didn't microwave the cauliflower, I just used it raw. I baked it for 30 mins at a slightly lower temperature. the pizza tasted less of cauliflower than the pre-cooked version.
    6th Jan, 2016
    I made this using ground up oats instead of almonds. it was lovely (I also varied the topping) I do agree with one of the previous comments in that my kitchen looked a chaotic mess while preparation was in progress. I would probably do it in stages next time but would definitely make it again. Very tasty.
    15th Feb, 2015
    I used all the mixture for one large pizza and to make it easier to form the shape I covered a large dinner plate in foil and oiled it and then evened the mixture out over the plate before baking it. This resulted in a perfectly round pizza base and it was easy to create the slightly raised outer edge.
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