Cauliflower Crust Pizza (Gluten Free)

This fantastic pizza is a healthy recipe by our dear friend Jane Arthern.

Jane lost 5 stone in 4 months, completely changing her eating habits, and still with lots of flavours! 

You can follow Jane's journey at



Now, I often make my own pizzas, including making the dough for the base, but I am now looking at ways of making our family favourites while reducing the total calories for my longer-term goal of losing a gazillion pounds! So, I created this as an experiment really, so that the lower calories mean I can enjoy all the wonderful Mediterranean flavours of a fab pizza, that might have otherwise been difficult to accommodate in my culinary day, and create something the whole family will enjoy.



For the base

1 whole cauliflower

100g ground almond

2 eggs

1 tbsp oregano


For the topping

1 can of chopped tomatoes – 400g

1 tbsp Tomato Puree

2 cloves of garlic (I used 2 tsp garlic puree)

1 tsp Oregano

½ tsp salt

And then anything you fancy putting on top. I used


Cherry Tomatoes

Grilled Artichokes

Fresh Basil

Olive oil / Rapeseed Oil or any nice tasting oil of your choice


Making the base…

Take off the leaves and stalk from the cauliflower and blitz in a food processor. This might take a few batches to get everything fine and looking like rice.

Put in a bowl and cover with cling film and cook in the microwave for about 5 mins until lovely and steamy.

Once it’s cooled down a bit, please don’t burn your fingers, you’ll need them for eating it later, put the cooked cauliflower in a clean cloth or tea-towel and squeeze out as much of the water as you can. Pop it back into the bowl and add the ground almond, eggs and oregano.

Season it if you’d like to. Mix it all up into a dough and place it on to a well-greased baking tray, that is covered with well-greased backing parchment, and form into a rough pizza shape. Using your hands will help give you more control of this and form a lip around the edge for a crust.

Bake for about 12-15 minutes in a pre-heated over at around 180degrees.

Meanwhile, make the tomato sauce…

In a bowl mix together the can of chopped tomatoes, oregano, tomato puree, garlic and salt. This is your tomato sauce base.

Once the pizza base is cooked it should come out looking slightly golden and starting to turn crispy at the edges.


Gently spoon and spread the tomato sauce up as far as the crusts and then adorn with the various topping of your choice. Drizzle with your oil.

Quick Tip, Any tomato sauce you don’t use on your pizza can be heated and mixed with pasta for your next meal!

Turn the oven up to as hot as it will go. Around 220 degrees will do it, and cook for about 10-15 mins. Dependent on what you put on it will determine the length of time it needs but keep an eye on the crusts that they don’t burn.

Another Quick tip, if like me you adore basil, add it on about 5 mins from the end or once it’s come out of the oven completely. It cooks and shrivels really fast and can look and taste nasty if it’s burnt.

This creates a wonderfully tasty and super-healthy pizza alternative that everyone will love.


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