Cauliflower Pizza Diary

Pizza is one of the most surprising uses for cauliflower. When cauliflower is cooked or roasted and removed with water, it is very soft and pliable and can be made to taste. You can also use it to make delicious cauliflower balls. For a cauliflower pizza base, add Parmesan cheese to taste and eggs to hold the ingredients together. Of course, the base will be much tastier if you add a little salt and some spices or. spices. You can use dried or fresh thyme, thyme, or chopped parsley.

This cauliflower base takes a little longer to prepare, as it involves roasting or cooking and juicing the cauliflower. Squeeze out more water, shape it easier and keep it the same way as a regular pizza after baking.

What you put on the pizza is, of course, your decision. Choose what you prefer and what is available to you. Of course, with the classic tomato sauce and mozzarella, you can’t go wrong.

Before we look at what you need to prepare a cauliflower base, here are some ideas for consuming half of the cauliflower you have left. Since cauliflower has a very neutral taste, it perfectly copes with all the accompanying flavors, and is also very useful due to its texture. You can use it raw in salads, make fake rice with it, cook and bake it and use it to make mash and sauce and also great burger halves:

• Burger with cauliflower, asparagus and eggs (

• Cauliflower salad with a layer of mustard, honey and Carniolan sausage

• Vegetable cauliflower sauce

• Cauliflower rice with mixed vegetables, ginger and green onions

• Creamy vegetarian cauliflower soup

Great cauliflower steak with mushroom sauce

You can find more ideas on (re)consuming cauliflower under the heading Cauliflower (link:

good luck!

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Ingredients (for two people):

Dough Ingredients:

1 head of cauliflower (about 400 g cauliflower)

60 gm Parmesan cheese

1 egg

1 small bunch fresh parsley or oregano

1/2 teaspoon salt

Freshly ground pepper

Other components (optional):

4 tablespoons tomato paste

1/2 teaspoon dried oregano (or a sprig of fresh ground beef)

1/2 teaspoon dried thyme

1/2 teaspoon salt

Pepper to taste (optional)

1 large scoop of mozzarella cheese

fresh basil

green pesto

prosciutto (optional)


Divide the cauliflower into florets (you need about 400g of florets). Cut flowers in several practices. Transfer the grated cauliflower to a baking tray lined with baking paper and bake for 15 minutes in a preheated oven at 190°C. You can also soften it up a bit in the microwave by covering it with plastic wrap and cooking it for about 5 minutes. Cooking cauliflower with dill is not recommended for this recipe, because cooking changes the texture a lot and the cauliflower absorbs a lot of the extra water. After softening the cauliflower, leave the cauliflower for a few minutes to cool slightly, then transfer the cauliflower little by little to a clean cloth and squeeze out the excess liquid well – cauliflower contains a lot of water, so do your best and squeeze the cauliflower well.

Transfer the squeezed cauliflower to a bowl, add the grated Parmesan, eggs, salt, pepper and chopped fresh oregano and mix well. Form two blocks, transfer them to a baking tray lined with baking paper and form two circles with your fingers – two pizzas.

Bake the base in a preheated oven at 230°C for 15 minutes or until crispy.

When the cauliflower pizza base is baked, carefully remove the tray from the oven, spread the pizza with tomato puree and cover with any filling. You can’t go wrong with tomato puree and mozzarella. Just be careful: the less covered it will be, the easier it will be to hold it in your hand when eating.

Bake the pizza for about 5-10 minutes in an oven preheated to 230°C, or until the filling is warm and the mozzarella cheese has melted.

You can decorate the pizza with green pesto and fresh basil, cut it into pieces and serve.

Cauliflower pizza is best fresh, so reheating is not recommended. However, you can prepare the cauliflower base and freeze it before the first baking or store it in the refrigerator for a second use before the second baking.


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