Don’t get us wrong, we love a traditional wood-fired pizza as much as the next person. But sometimes our guts don’t agree with the gluten and dairy that these pizzas are loaded with. That’s why this Cauliflower-Crust pizza is perfect for those of us who have sensitive digestions.

The cauliflower crust has a rich and hearty flavor and is full of nutrients, topped with scrumptious roasted vegetables and a creamy vegan cheese.

Cauliflower pizza topped with roasted veggies and Vegan cheese

gluten & grain free | dairy free

Pizza base

• 2 1/2 cups grated or ground cauliflower (use a food processor or cheese grater)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 Garlic cloves, minced or crushed
• 1/4 cup shredded Vegan cheddar cheese
• Salt & pepper
• 2 eggs, slightly beaten

Topping

• 1 Green pepper, sliced to long strips
• 1 Yellow pepper, sliced to long strips
• 1 Red pepper, sliced to long strips
• 5 Mini corn, steamed and halved length wise
• 8 Cherry tomatoes, halved
• ¼ red onions, sliced and caramelised in olive oil
• 3 tablespoons Grated vegan cheese or Vegan cashew fetta
• 8 Basil leaves, for garnish

Method

1. Roast the 3 types of peppers in the oven with 1 tablespoon of olive oil for 20 minutes at 200°C , set aside to cool
2. Preheat oven to 180 C. Cook the cauliflower in boiling water for 3 minutes, strain and set aside. Place cauliflower in a fine mesh strainer and use a spatula to press cauliflower against strainer, pushing out any liquid. Use several paper towels and press down to absorb more  iquid. You could also ring it out in a clean, dry tea towel.
3. Place cauliflower in a bowl and fluff with a fork. Add basil, oregano, garlic, Parmesan. Mix well and taste. Add salt to taste, add the eggs and stir to blend completely.
4. Press mixture out onto a baking sheet lined with parchment paper that's been sprayed with non-stick spray. Press out to about 1/4 inch or slightly thicker. Keep mixture tight together and in an even layer. You can bake one large pizza or multiple smaller ones.
5. Place pan in oven and bake until golden brown. Generally 15-20 minutes is a good time frame, and it should be starting to brown on top.
6. Remove from oven, top with roasted capsicum, halved mini corn, fresh halved cherry tomatoes. Sprinkle with parmesan and return to oven to melt cheese for another 10 mins.
7. Let rest for a couple of minutes and sprinkle the caramelised onion and basil leaves. Ready to be served.