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Cauliflower pizza recipe

Cauliflower pizza recipe

58 ratings

Created by The Tesco Real Food team

An ingenious way to please your gluten-free guests. You'd never guess that this rich, grain-free pizza is made with cauliflower instead of flour. Who knew cauliflower could be used to make such a delicious pizza base? See method

  • Serves 4 (makes 2 medium pizzas)
  • 20 mins to prepare and 1 hr to cook
  • 309 calories / serving
  • Gluten-free

Ingredients

  • 2 cauliflower heads, trimmed and cut into florets
  • 2 eggs
  • 50g (2oz) Cheddar cheese, finely grated
  • 40g (1 1/2oz) parmesan cheese (or vegetarian hard cheese), finely grated
  • 1 tsp cayenne pepper
  • 4 tbsp tomato purée
  • 1 red pepper, finely sliced
  • 1 courgette, sliced with a peeler into thin ribbons
  • 1 garlic clove, finely sliced
  • 50g (2oz) button mushrooms, very finely sliced
  • 1 tsp dried oregano
  • 250g (8oz) half fat cow’s milk mozzarella
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    1285kj
    309kcal     15%

  • Fat

    18g 26%

  • Saturates

    10g 50%

  • Sugars

    6g 7%

  • Salt

    1g 16%

of the reference intake
Carbohydrate 7.5g Protein 29g Fibre 4.6g

Method

  1. Preheat the oven to gas 5, 180°C, fan 160°C.
  2. Whizz the cauliflower in a food processor until very fine, then tip it into a large, dry frying pan. Cook for 10 minutes, stirring occasionally, for the moisture to evaporate. When the cauliflower is dry, tip it into a large bowl and mix in the eggs, cheese, cayenne pepper and 1 tsp salt. The mixture should be quite wet.
  3. Line a large baking tray with nonstick baking paper and divide the mixture making two medium sized bases − use the tips of your fingers or a spoon to shape them. Bake for 30 minutes, after which the base should have solidified into one moveable piece and have gone golden.
  4. Remove from the oven and with a palette knife release from the paper. Flip over and cook both again for another 10 minutes. When both sides are golden, remove from the oven and spread them with tomato purée between each and then top with the pepper, courgette, mushrooms, garlic, oregano and mozzarella.
  5. Return to the oven on a baking tray lined with nonstick baking paper and bake for 10 minutes. Serve immediately in slices. 

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