Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Cauliflower pizza recipe

22 ratings

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

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

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

Preheat the oven to Gas 5 180°C/160 fan.
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.
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.
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 vegetables, oregano and mozzarella.
Return to the oven on a baking tray lined with nonstick baking paper and bake for 10 minutes. Serve immediately in slices.

See more Vegetarian recipes