Cauli Pizza


Hmm Pizza. I love pizza and if you’re a Pizza lover you won’t be disappointed in this very versatile and delicious Cauli Pizza recipe which is shown here with goats cheese and roasted beets.

I used to only eat very thin crispy pizzas as I’d always feel strange if I ate regular pizza. Mostly a massive dip in energy and some bloating.  Oh hindsight is a wonderful thing!

When I first went gluten-free my husband made delicious gf pizzas- find it here.  But since going grain free we haven’t experimented with different flours.

I have to admit that as much as I love cauliflowers, cauli pizza somehow didn’t do it for me.  It  seemed to dip into the healthy eating hippy 70’s feel style food that I was sometimes force fed as a I child and was always flavourless and everything I hate about healthy eating. (OK I know 70’s is bang on trend now but you know what I mean) This is a whole new world of pizza and brilliantly simple.

It’s taken a while for me to come round to the idea of trying my own.  And I must admit my first attempt was everything I feared cauli Pizza might be – not helped by the smell of lots of ground up cauliflowers that left  the whole house stinking of old farts! Nice.

But I’m glad I did whizz up huge quantities of cauliflower as after a few attempts I hit gold and here is the recipe and I promise it doesn’t taste like 70’s mushed up vegetables.  Even my husband who had been equally dubious about the idea loved his.



A delicious and very versatile pizza free from gluten and grains and full of delicious subtle flavours and a crispy bite.  Use this simple base and sauce recipe to add the toppings of your choice.
This recipe uses chickpea flour which is a great source of fibre, protein and iron and has a wide range of health benefits but for those who strictly follow the Paleo diet is produced from a legume so isn’t  Paleo.  



  • 1 x good sized Cauliflower
  • 3 x free range eggs (ideally organic)
  • 75g, approx. 2/3 Cup x Gram Flour
  • 2 x teaspoons of oregano
  • 25g, 1/4 Cup x parmesan grated
  • 2 x teaspoons of oregano
  • 1 x generous pinch or maldon or himalayan salt
  • Grease proof paper


  • 350g, 350ml, approx. 11.5 oz,  x Passata
  • 1 x table spoon x organic apple cider vinegar
  • 1 x table spon x raw honey
  • Maldon or  himalayan and ground pepper to taste.


  • 1 x tablespoon of raw cold pressed organic coconut oil
  • 3 x beetroots
  • 50g, 1/2 Cup x soft goats cheese
  • 3 x spring onions



  1. Pre-heat your oven to 180c Gas Mark 4, 350f
  2. Peel your beetroots and dice into .5cm cubes
  3. Melt your coconut oil and then pour over the diced beets and roast in the oven for 30 mins
  4. Crumble your goats cheese into small pieces and chop peel the outer skin off your spring onions, and cut into small pieces and put them to one side.


Pre-heat your oven to c. 180c, Gas Mark 4, 350f
  1. Take the stalks and outer leaves off your Cauliflower and cut into florets before blitzing in your food processor to make little into Caulirice – little grains of Cauliflower.  If you don’t have a food processor you can achieve this buy finely cutting up the Cauliflower by hand.
  2. Whisk your 3 eggs together and put to one side.
  3. In a large bowl mix together your cauliflower rice, flour, cheese, eggs oregano and generous pinch of Maldon or  himalayan until you have a firmish dough.
  4. Line a baking or roasting tray with the grease proof paper and then put your dough in the middle of it.  Then gently push your dough in to a pizza rounded shape (I use my hands to do this but you could use a spatular) with a slight crust (higher rim) around the edges .
  5. Place in the oven to cook for approx. 20 mins – until slightly golden and crisp.
  6. Take out of the oven and add your sauce and pre-cooked toppings before placing back in the oven for a further 5 final mins.


This sauce is very quick and easy If you have more time and want a richer sauce with fresh tomatoes follow the sauce in the recipe here in my rich and juicy tomato chicken stew.
  1. Pour the passata into a saucepan and heat until bubbling for 10 mins
  2. Then stir in the honey and apple cider vinegar with a generous pinch of Maldon or  himalayan and ground pepper to taste.
Notes:  The cauliflower pizza base needs to be eaten immediately the toppings, and sauce will keep up to 3 days if well covered in the fridge.


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