Cauliflower Pizza Base with Tomato, Basil and Olive Oil (vegetarian, gluten and dairy free)



Serve: 2-4, Prep: 15 minute, Cooking: 30-35 minutes.



2 cups of cauliflower, after pureeing and squeezed dry

2 whole eggs

1 tbs coconut flour

1 tbsp ground chia seed

3 tbsp nutritional yeast

1 garlic clove, crushed

¼ tsp dried basil

¼  tsp dried oregano

1 tsp sea salt

1 tsp fresh ground black pepper



1 punnet of perino and cherry tomatoes cut in half

½ cup fresh basil leaves

4 tbsp. extra virgin olive oil

1-2 tsp. salt

1 tsp. pepper, ground




Preheat oven to 180C degrees.


Place the cauliflower in a food processor and blend until smooth. Spoon the mixture into a muslin or cheesecloth and squeezed out all of the liquid. Do this a couple of times. The end result will resemble a firm puree.


In a large bowl combine the remaining base ingredients.


On a baking tray covered with baking paper spread the dough into 2 small pizza rounds, don’t spread it too thin.


Bake in the oven for 20-25 minutes, until the top is golden brown and firm to touch.


Take out of the oven and top with the tomato, basil, olive oil, salt and pepper, cook for a further 10 minutes.


Eat hot!!