Print Options:

Healthy Pizza

Yields1 Serving

This recipe provides the perfect alternative to a “bad food” full of inflammatory starches and carbs that we all know and love – Pizza.

 1 cauliflower - approx 750g
 100g ground almonds
 2 eggs, beaten
 1 tbsp dried oregano
 Tomato Paste or Puree
 Cheese from Goat or Sheep’s Milk
 Red Pepper
 Fresh Herbs (Oregano or Italian Basil)
 Organic Sea Salt and Fresh Ground Black Pepper
 Garlic or Olive Oil

1. Preparing the 'pizza' base heat the oven to 200C/180C fan/gas 6. Remove the leaves from the cauliflower and trim the stalk end, then cut into chunks. Blitz half the cauliflower in a food processor until finely chopped, like rice. Transfer to a bowl and repeat with the remaining half. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then squeeze all the excess moisture out! Transfer to a mixing bowl and stir in the ground almonds, egg, oregano and plenty of seasoning. Line a baking tray with baking parchment and grease with oil. Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 30cm round. Make it a little thicker at the edges to create a ‘crust’. Bake until golden brown and starting to crisp a little at the edges. (not too brown as you will bake again with the toppings)


2. Top the cooled pizza base with Tomato Sauce (marinara) or Tomato Puree, grated raw Goat’s Cheese, Sliced Tomatoes, Crushed or Pressed Garlic, Sliced Red Pepper, Sliced Mushroom, and Fresh Green Olives. (You can use any assortment of fresh vegetables to modify this recipe to your preferred taste. Simply make sure to keep you veggies thinly sliced layering the more hearty vegetables closer to the base while placing the more delicate vegetables on top.)


3. Once your pizza is fully loaded with your favorite vegetables give it a heavy sprinkling of a chopped fresh herbs such as Oregano or Italian Basil, freshly ground organic sea salt and black pepper, and a nice drizzle of garlic oil or olive oil to finish and enhance the already delicious flavor palette.


4. Turn the oven up to 240C/220C fan/gas 8 and return to the oven and bake until golden brown.