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Cauliflower pizza with roasted vegetables and pesto
Cauliflower-crust pizza
Ali Allen
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(127 rated)
Cook time:
Prep time:


  • Pizza crust

    • Coconut oil, for greasing
    • 1 lb cauliflower, washed, dried and blitzed in a blender into small ‘rice’
    • 1 egg
    • A pinch of sea salt and freshly ground black pepper
    • 2 tsp Italian seasoning
    • 1 tbsp gluten-free flour (I use brown rice flour)
    • 1 tsp nutritional yeast flakes
  • Herby pesto

    • 1 cup cashew nuts
    • 1 lemon, juiced and zested
    • 1 clove garlic
    • Handful of fresh basil
    • Handful of fresh parsley
    • Sea salt and freshly ground black pepper
    • Olive oil
  • To serve

    • Roasted eggplant and peppers


  1. Preheat the oven to 160°C/325°F/Gas mark 3. Grease a baking sheet with coconut oil, then line it with parchment paper and grease this too.
  2. Steam the cauliflower rice for 3–4 minutes – don’t let it go mushy– then put it in a dish towel and squeeze out all the excess water.
  3. Put the cauliflower rice into a large bowl, add the egg, seasoning, flour and yeast flakes and mix well.
  4. Spoon the mixture – it should still be a little wet – over the lined baking sheet and spread it out evenly over the paper. Make sure there are no holes in the mixture.
  5. Bake in the oven for 40 minutes, or until golden and crisp. Remove from the baking sheet and leave to air for a few minutes.
  6. To serve, spread over a little pesto and arrange some roasted eggplant and peppers over the top.