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Cauliflower rice pizza crust with roasted vegetables

I developed this recipe for netmums a couple of weeks ago. If they hadn’t asked me, I don’t think I would’ve been moved to make it if I’m totally honest. But I’m so glad I did! It reads like it’s going to be a massive faff, but it’s much easier than you’d think. The cauliflower rice (which is actually more like cous cous) is dead quick to make using a processor and a microwave, and, although there are stages to this – the roasted veg is done in the oven which is simple, and the sauce is a no cook one.

It will never replace normal doughy pizza for me, but as a family dish it’s a bit of a cracker really if you want to get more veggies into your kids. My two picked off all the roasted vegetable topping (yes, they’re normal kids, just like yours!) – but I inwardly cackled as they munched down the base with the sauce on. After they’d eaten it I told them that, in fact, they had just eaten cauliflower! Yeah! They responded with “Can we watch Scooby Doo Mum?” Don’t think they gave two hoots. But I did.

It is lovely and light; you don’t have that stodged up feeling that you sometimes get after a real pizza. Also, it is really tasty cold, the next day. It’d be a great lunchbox or picnic choice, or as part of a wider spread.

Thanks to this recipe I am now obsessed with cauliflower rice. Check out my lamb meatballs with cauliflower rice recipe from earlier this week!

Let me know what you think if you make it! What toppings do you think I should try next?

Serves: 2/4
Prep time: 26 minutes
Cook time: 30 minutes
Total time: 56 minutes

For the base:
1 cauliflower, leaves and stalk removed
75g ground almonds
2 eggs
25g parmesan cheese, grated
1 teaspoon of oregano
Salt and pepper
For the roasted vegetables:
1 aubergine, sliced into 1cm rounds
1 red onion, sliced into 1cm rounds
1 red pepper, sliced into 1cm rounds
1 tablespoon of olive oil
Salt and pepper
Other toppings:
125g mozzarella, torn
Few leaves of basil
Extra virgin olive oil
For the sauce:
75g passata
25g tomato puree
1 tablespoon of garlic oil (or olive oil)
Salt and pepper
  1. Roast your vegetables for 20 minutes on 180C, turning once during cooking. Set aside once done.
  2. Meanwhile, make your pizza base. Blitz the cauliflower in a food processor. Put the ‘rice’ in a microwave safe bowl or jug and cover with cling film. Cook on high for 6 minutes. Take out, let it cool a little, and squeeze out in a clean tea towel to remove excess water. 
  3. Add the cauliflower rice to the ground almonds, parmesan, eggs, oregano and seasoning in a bowl and mix well. 
  4. Lightly grease a baking tray of about 38 x 27cm with olive oil. Tip out the base mixture onto the tray and smooth out to fill it right up to the edges. Then, using a fish slice, push in all around to create a rectangle pizza base with about a 2cm space all around the sides. (This makes it easier to take the pizza slices out once cooked and also creates a natural edge.
  5. Bake the base for 18 minutes on 180C. 
  6. Once the base is done, remove and top with the no-cook tomato sauce (simply mix the ingredients to make this), followed by the roasted vegetables. Finally add the mozzarella. Turn the oven up to 220C.
  7. Bake the pizza for 12 minutes. Once it’s done, tear the basil leaves and scatter on top, as well as drizzling on some extra virgin olive oil. This pizza is best cut up in the pan into 4 pieces, as the base isn’t as firm as a normal pizza dough. 

>> Check out this sourdough pizza recipe


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