Cauliflower Pizza with Roasted Peppers and Feta

IMG_0701A super healthy alternative to the classic pizza. There is no flour in the base, just cauliflower and egg!

This is great if you are wheat or gluten intolerant, if you are trying to lose weight or you are looking for a pizza which fits into your ‘clean eating plan’. It is so tasty AND it is so healthy!

I have a neighbour who is a huge pizza fan. I kept encouraging her to make it as I knew she would love it. Did she make it? No. So, I made it for her and took it round and she loved it! She is a pretty good cook herself and most definitely would tell me if she didn’t like it. If Pizza Polly likes, it I reckon you will like it too!


Serves 1
  • 200g cauliflower
  • 2 tsp. water
  • 1 egg
  • Salt and pepper
  • 1 tbsp. tomato puree
  • 1 tsp. olive oil
  • ½ red pepper
  • ½ yellow pepper
  • ½ red onion
  • 2 cloves garlic
  • 30g feta

IMG_0879How to Make

The roast vegetables and the pizza base both need 15 mins at 180°C, so aim to get both ready to go in the oven at the same time.

The base is straightforward. Whizz up your cauliflower as you would if you were making the Cauliflower Cous Cous. (If you haven’t made that yet, have a look at the recipe below!) Place in a suitable container with 2 tsp. of water and cook in the microwave for 8 mins. Lay the cauliflower on a flat surface to cool. If it is still hot when you add the egg, you will have a scrambled egg pizza base. Once cool, beat in your egg and season. The consistency will be a pouring one rather than a solid one. You can add herbs and spices into the base, but for this recipe I wanted to keep it simple. Spread the mixture on to a lined baking tray in a circle shape. Bake in the oven at 180°C for 15mins. Dislodge the base from the paper, so that once the topping is on, you can transfer it simply to the plate without it breaking.

IMG_0561In the ingredients list I have used half a pepper and half an onion. However, I would never waste the oven’s energy by roasting such a small amount of vegetables. When I make roast veg, I prepare large quantities at a time and I throw in whatever I have. Having a tub of roast veggies ready to go at anytime can be a life saver when you come home starving. They can jazz up a simple salad to something quite gastronomic.

Ok, so cut up your veg, place in an ovenproof dish, drizzle the olive oil and roast them for at least 15 mins at 180°C.

Assemble your pizza. The 1,2,3 Pasta Sauce works very well with this. (recipe available from the eBook Shop – Kids’ Favourites) Alternatively spread tomato puree on the base, arrange your veg and crumble your feta. If you don’t like feta swap for 30g of another cheese.

Bake again for 10 mins or until the cheese begins to melt or soften. Serve with a big green salad and pretendIMG_0697 you are in Italy!

Nutritional Information

Calories : 324
Total Fat : 18.8g
Saturated Fat : 7.9g
Total Carbs : 21.5g
Protein : 19.8g