Cauliflower Pizza. GF

April 29, 2016
Lyndall McAlpine

Our current house came with a pizza oven and now we’ve perfected the art of heat, it is becoming a lovely way to enjoy a family gathering…. everybody loves pizza!!!!

I’m not celiac or gluten intolerant but I do try to stay away from wheat and gluten products, they just make me feel heavy and not energetic at all. They are usually high GI and have no real nutrition. I also hate the thought of roundup and other pesticides being in non organic grain products (more here).

I have been experimenting with Cauliflower pizza base and I am finally very happy with the results, and with fresh healthy ingredients as toppings I can now indulge guilt and symptoms free.

The trick is to drain the cauliflower very well and to cook the base really well  before adding topping.


  • 1 cauliflower
  • 1 tbspn olive oil
  • ¼  teaspoon sea salt
  • 1 large egg
  • ½ cup almond meal (or more for a firm consistency)
  • ½ cup parmesan cheese
  • ½ teaspoon dried oregano
  • 1 clove garlic crushed


  1. Process cauliflower until it is rice-size crumbles.
  2. Stir fry cauliflower and oil in large frypan 8-10 minutes until the cauliflower begins to soften (but don’t let it brown)
  3. Let cool.
  4. Add other ingredients and press onto small pizza  pans, leaving edges a little thicker for the crust.
  5. Cook in moderate oven (or pizza oven) about 15-18 mins until golden brown and starting to crisp a little at the edges
  6. Spread with a good tomato paste (Connor’s home made is to die for!!!!)
  7. Add your favourite toppings and return to oven (increase to 200) for about 10 minutes


As with traditional pizza, less is best when it comes to toppings. My healthier favourites are:

  • tomoto paste, then thinly sliced red onion, chopped tomatoes (no pulp), fresh chopped chillies, a sprinkle of cheese and very finely chopped chicken. Throwing heaps of coriander and rocket over the top once cooked or
  • tomato paste, red onion, tomatoes, chicken, olives, chilli and fresh basil, then more fresh basil and heaps of rocket or baby spinach on top once cooked

I’d love to hear your faves and tips!


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