cauliflower pizza base

Updated: Sep 7, 2019

prep time: 30 minutes

cook time: 50 minutes



1 head cauliflower

2 eggs

80g grated parmesan

1 tbsp salt

1 tbsp chopped rosemary


6 slices prosciutto

120g gorgonzola sliced

1/2 red onion

2 figs

2 handfuls of rocket

tomato sauce

3/4 cup passata

1 clove garlic

1 tbsp chopped rosemary

1 tsp salt


preheat oven to 180 degrees

cut the cauliflower into florets and boil in water for 10 minutes. drain and blitz in a blender until you have a rice-like texture. transfer to a tea towel and squeeze out any excess water

combine the cauliflower, eggs, parmesan, salt and rosemary in a bowl

line a tray with baking paper and press the cauliflower mixture into a circle about an inch in thickness

bake the base for 15 minutes then remove from the oven. cover the top of the cauliflower base with a second piece of baking paper as this will assist with flipping it over. once flipped, cook the other side for 12 minutes

for the tomato sauce, sauté the garlic in a dash of oil then add the passata, salt and rosemary. simmer for 10 minutes

spoon the tomato sauce over the base of the pizza then top with the gorgonzola, red onion and prosciutto. bake for 10 minutes

scatter the cut figs over the pizza and cook for a further 10 minutes

top with rocket prior to serving