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Louise's cauliflower pizza

  • 0:25 Prep
  • 0:55 Cook
  • 4 Servings


  • 500g cauliflower, chopped
  • 70g (1 cup) finely grated parmesan
  • 1 egg
  • 2 tablespoons tomato paste
  • 1 garlic clove, crushed
  • 80g Swiss brown mushrooms, sliced
  • 80g tomato medley mix, halved or sliced
  • 3 small bocconcini, torn, drained on paper towel
  • 1/3 cup fresh basil leaves, torn, to serve


  • 1
    Preheat the oven to 200C/180C fan forced. Line 3 large baking trays with baking paper. Place the cauliflower in a food processor and process to coarse crumbs (you may need to do this in batches). Place the cauliflower crumbs on 1 prepared tray and spread out evenly. Bake, stirring halfway through cooking, for 15 minutes or until dry. Set aside to cool. Transfer the cooled cauliflower to a large bowl.
  • 2
    Add the parmesan and egg to the cauliflower crumbs. Season with pepper. Stir well to combine.
  • 3
    Divide cauliflower mixture into 4 equal portions. Place 2 portions on each of the remaining prepared trays. Press each into a 16cm disc, allowing room between bases for spreading. Bake for 20-25 minutes or until the bases are light golden and crisp.
  • 4
    Combine the tomato paste and garlic in a bowl. Spread over pizza bases. Top with mushroom, tomato and bocconcini. Lightly spray with olive oil. Bake for 10-12 minutes or until the cheese has melted and is light golden. Sprinkle with the basil.

Source: taste.com.au


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