Healthy Cauliflower Pizza

3 incredible gluten-free cauliflower pizza toppings.

This cauliflower pizza recipe is going to revolutionize your pizza nights (especially if you’re gluten-free)

Cauliflower pizza base is really simple, and if you are gluten-free its the best way to get your pizza fix.

We have 3 topping combos right here: Pepperoni, King Prawn, and Mushroom. Of course, these are just to get you inspired so feel free drop your favorite ingredients where you see fit. The real lesson here is the epic cauliflower base.

Ingredients

Pizza Crust

600 grams cauliflower rice
1 egg beaten
50 grams almond meal
35 grams parmesan cheese grated
2 teaspoons oregano dried
1 lemon rind

Pepperoni Topping

2 teaspoons tomato paste
1 clove garlic sliced thin
8 cherry tomato sliced
5 slices spicy salami
8-10 pieces bocconcini or mozzarella
1 stick fresh rosemary leaves
1 tsp olive oil
2 tsp parmesan cheese grated

King Prawn and Pesto Topping

1 tbsp pesto
5-6 cherry tomatoes halved
4 whole king prawns not pre-cooked
1/2 cup parmesan cheese grated
10 leaves basil
1/2 tsp truffle oil
1/4 wedge lemon

Mushroom

1 tbsp tomato paste
1 tbsp ricotta crumbled
5-6 cherry tomatoes halved
1 yellow zucchini sliced
6-7 shemeji mushrooms
2 shitake mushrooms
1/2 cup parmesan cheese grated
4-5 leaves basil
1/2 tsp truffle oil

Instructions

Preheat the oven to 200°C (400°F). Line a baking tray with baking paper.
Bring a large saucepan of water to the boil. Add the cauliflower rice, cover and cook for 4–5 minutes. Drain well. When cool enough to handle, transfer to a clean tea towel (dish towel). Gather the ends to enclose, and twist firmly to squeeze out all the remaining liquid.
Combine the cauliflower rice, egg, almond meal, parmesan, lemon zest, oregano, and salt. Mix well until evenly combined.
Press the ‘dough’ out onto the baking tray, making sure it is evenly about 5 mm (¼ inch) thick. Bake for 35–40 minutes, until firm and golden.
Add toppings then return the pizza to oven for 5–10 minutes. Serve hot.