How to have a pizza that is plant-based, full of fibre and vitamins, and doesn’t have any inflammatory gluten, dairy, eggs or meat? Enter Cauliflower pizza! Ok, it’s not really like a normal pizza, more like a tart, but is super flavoursome and packed full of goodies.

I slightly adapted a recipe from Nutrition Stripped for the base, but the toppings are entirely based on personal preference (and greed!).

You could top it with anything that takes your fancy; I used hummus, olives, sweetcorn and mushrooms on a basic tomato paste pizza sauce.

Making the base is a bit fiddly, but totally worth it! Here’s how it’s done:

1 small head cauliflower

2 tablespoons chia seeds or ground flaxseeds, soaked in 5 tablespoons water for 10 minutes to make a paste

3 tablespoons of nutritional yeast

1 tablespoon of coconut flour

1 garlic clove, minced

1 teaspoon dried mixed herbs

1/2 teaspoon sea salt

fresh ground black pepper

 

Roughly cut the cauliflower into florets, and pulse in a blender or food processor until a rice-like consistency. This next step is very important! Dump the cauliflower mixture into a clean tea towel and wring it like mad until all the moisture has come out. Saute in a frying pan on medium heat (no oil required) for about 10 minutes, until soft. Allow to cool, them mix with the remaining ingredients.

You could make 1 giant pizza or up to 4 mini pizzas with this mixture. Divide the mixture into as many pizza bases as you need, and spread it onto a sheet of baking paper on a baking tray. Bake at 225 degrees for about 20 minutes, until brown. When ready, carefully flip the bases and bake a few more minutes until the other side is brown.

Then it’s up to you! Top with whatever takes your fancy, and bake until everything is hot through.

Enjoy with a salad or some vege chips.