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Cauliflower Pizza Crust

Looking for a healthier version of your classic pizza base? Try this gluten-free pizza cauliflower crust recipe that’s low carb, keto-friendly, and packed full of flavor.


  • 1 medium cauliflower, outer leaves removed, chopped into florets
  • 2 eggs, lightly beaten
  • ½ cup freshly grated Parmesan
  • ¼ cup ground almonds
  • 1 tsp oregano or dried basil
  • 1 tsp salt
  • Freshly ground pepper


  • ½ cup semi-dried tomatoes 
  • 2 tablespoons tomato paste
  • 1 tsp sugar
  • ¾ cup freshly grated Mozzarella cheese
  • 80 grams sliced prosciutto or salami
  • 2 tablespoons pine nuts
  • 1 tsp sea salt 
  • Freshly ground pepper
  • ¼ cup fresh basil leaves to serve


  1. Preheat the oven to 400 degrees F or 200 C (moderately hot).
  2. Chop the cauliflower into small florets or pieces and blend in a food processor until fine. 
  3. Transfer to a sieve and wash with cold water. Drain well.
  4. Place the cauliflower rice in a large pan and add 2 tablespoons of water, and season well. Cook over medium heat for 10 minutes or until the cauliflower is soft and dry.
  5. Drain the cauliflower into a muslin cloth and squeeze out any excess water.  
  6. Once the cauliflower has cooled, place it into a bowl along with the parmesan, ground almonds, eggs, salt, pepper, and seasoning.  Stir well until a ball of dough has formed.
  7. On a piece of baking paper, place the cauliflower dough in the center and flatten it out with your hands to fill the tray.   Bake for 15 minutes.
  8. Allow the base to cool slightly, then add tomato paste and desired toppings.  Bake for 20 minutes.

     Serves: 4-6


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