Yes, you heard right!

This is always an eyebrow raiser, but also a winner. I was dubious myself when I first heard about it, but we have made it at least once a month ever since! Easily adaptable for vegetarians, you really can please everyone whilst enjoying your toppings knowing it’s just that little bit more healthy than your average pizza. We always go for leak, chorizo, chilli and feta but the toppings are obviously something you can experiment with.

To make the base (serves 3-4), chop one head of cauliflower into inch cubes and cook in a steamer for 20 minutes. Once steamed, drain and mash like you would potato. Add 60ml of extra virgin olive oil, 2 eggs and 110g of grated mozzarella, and mix well. Press the mixture into a lightly oiled baking tray and bake for 20 minutes. Then spread with tomato puree, mozzarella, oregano, basil, black pepper and toppings of your choice, and bake for a further 10-15 minutes.

We eat it by itself, just like you would an ordinary pizza. Don’t get me wrong, it doesn’t hold together like a doughy base, but it’s far more tasty!


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