Cauliflower pizza base
This vegetable pizza base replaces traditional flour with finely chopped cauliflower, egg and either flaxseed or ground almonds. Mixed with aromatic herbs and garlic powder, it is baked thinly on parchment until golden for a lighter, fibre-rich alternative with very little carbohydrate.
At a glance
- Cooking20 min
- Total20 min
- DifficultyEasy
Allergens
- Egg
- Tree nuts
Who this recipe is for
A vegetable pizza base made with cauliflower, egg and flaxseed. It can suit weight-loss plans and low-carbohydrate or gluten-free diets.
Ingredients
Step by step
- Wash the cauliflower and cut it into florets, discarding the thickest, toughest stems.
- Chop the cauliflower in a blender or food processor until it has a fine, rice-like texture.
- Transfer the chopped cauliflower to a deep bowl.
- Add the large egg, flaxseeds or ground almonds, a pinch of salt, garlic powder and herbs to taste.
- Mix with a spoon or spatula until evenly combined and cohesive.
- Spread the mixture as thinly as possible on a baking tray lined with parchment, shaping it with a spatula.
- Bake at 180–200 ºC for about 20 minutes, or until the surface and edges are golden.
- Carefully remove the tray from the oven and turn the base over. It is then ready for your chosen toppings before a final blast of heat.
Adaptations
How to change it depending on the day. Each change keeps the dish, it does not replace it.
To make the base with broccoli
Replace the 200 g of cauliflower with 200 g of raw broccoli florets, finely chopped, and follow the same mixing and baking method.
For people with a nut allergy
Use only ground flaxseed (golden or brown) instead of ground almonds to bind the dough.
For a firmer, crispier base
Wrap the chopped cauliflower in a clean tea towel and squeeze firmly to remove excess water before mixing it with the egg and seeds.
What it provides
Cauliflower is a low-calorie cruciferous vegetable that provides water, fibre, vitamin C and sulphur-containing antioxidant compounds. Using egg and flaxseed or ground almonds instead of cereal flour reduces the carbohydrate content and adds unsaturated fats—omega-3 fatty acids from flaxseed or monounsaturated fats from almonds—as well as high-quality protein.
The dietitian's tip
Removing moisture from the cauliflower after chopping it is key to keeping the base from becoming soft or crumbly in the oven. As this is a vegetable base, avoid topping it with ingredients that are too heavy or wet: a few tomato slices, sliced mushrooms, oregano and a little mozzarella or goat’s cheese make a light, easy-to-digest dinner.
Explore more options in our weight-loss plan and our vegetarian diet guide. Other light vegetable recipes: spiced baked pumpkin and oven-baked sweet potato chips.
What a recipe is not
This recipe fits into a plan; it does not replace one. It cures nothing and it is not calculated for one particular person: the quantities are indicative and will need adjusting to your case.
If you have a medical condition, take medication or follow a prescribed diet, check with your doctor or your dietitian before changing anything.
Where this recipe comes from
The main guide
Weight-loss diet: how to lose fat and keep it off
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