In The Kitchen - Cauliflower Pizza Crust with Basil Ricotta and Red Pepper Sauce

Last week I finally got round to making and trying out this cauliflower crust pizza. I've seen a few on Pinterest but it wasn't until I saw this recipe, that I thought I'd test it out. It was by far the yummiest pizza I've ever made myself! I struggle eating pizza dough as I get really bad tummy ache so I've been on the hunt for anything nearly gluten free or gluten free altogether.

Here's what you'll need -

For the cauliflower crust

2 free range organic eggs

2 cups shredded low fat mozzarella cheese

1 tablespoon grated parmesan cheese

2 cups grated cauliflower

1 tablespoon minced garlic

1/4 cup fresh chopped basil

salt & pepper to taste

1 tsp of a medium chopped onion

For the Basil Ricotta

1 cup low fat ricotta 

2 tablespoons fresh chopped basil

salt and pepper to taste

For the Red Pepper Tomato Sauce
1 cup chopped tomatoes
1/2 chopped medium onion
2 teaspoons olive oil
2 teaspoons minced garlic
dash of balsamic vinegar
1 cup of chopped red pepper
1/2 teaspoon Italian herbs
salt & pepper

1. Preheat your oven to 180c and line a baking tray with parchment paper. Then wash the cauliflower thoroughly and dry well.
2. Now grate the cauliflower and once that's done strain the excess water through a old tea towel or cheese cloth. You wouldn't believe how much water a cauliflower holds!!
3. In a large bowl, combine your grated (raw) cauliflower, basil, garlic, Parmesan, onion, salt & pepper, mozzarella, and eggs. Use your hands to fold everything together, as its so much easier!
4. Divide into 4 equal portions and press evenly onto the baking tray that's lined with parchment paper. Try your best to make them all an even thickness and the same shape. Now, pop them in the oven and set your timer for about 15 minutes. After the first 13 mins just check your pizza crust and see if its starting to take colour round the edges. I ended up leaving them in the oven for around 17-18 minutes overall. They should look nice, crisp and brown along the edge.
5. Now whilst the crust is cooking its time to make the Basil Ricotta topping. In a medium bowl, combine your ricotta, chopped basil, garlic, salt & pepper.  Mix together and set aside.Hard work done just there haha!
6. For the red pepper tomato sauce grab a small sauce pan. Set to medium heat, add your olive oil.
7. Now add your garlic, and cook for about a minute but don't let it get brown or burn. Now add your chopped red pepper and  onion, stir until softened. 
8. Add your tomatoes, herbs, and balsamic vinegar. Stir. Add your salt, pepper. Remove from heat and pulse in a food processer for a few minutes. Set aside. Done.

Its the exciting part now of putting together the pizzas!! 

1. Spread about 1 tbsp of the pepper tomato sauce on each pizza. Then add 1 tbsp of the  amazingly delish basil ricotta mixture. Press the ricotta down a bit to spread over the tomato sauce.
2. Sprinkle with a pinch of grated parmesan cheese and return to the oven for about 10-12 mins.
3. Check the pizzaz and see if the ricotta is warm and the cheese has melted a bit. 
4. Garnish with some of the fresh basil!

This recipe has been adapted by the lovely Jenny from Everyday Is A Holiday. And just like Jenny says its healthy, low calorie, low carb, super tasty, and nearly guilt free version of that glorious thing called PIZZA! 

You can add any topping of your choose but I thought we'd start with a simple recipe first. I will def be trying this again for sure as they were AMAZING!! Enjoy! :)

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  1. This looks amazing!! What a fun and unique idea

    1. I was really pleased with how it turned out! :) xx

  2. Replies
    1. You should try this my dear! Im going to try the potato base recipe next! :) xx

  3. Oh i must show my mom this recipe. We are gluten free here too ;) Looks delightful Lulu!

    M xx

    1. Feel free to share any gluten free recipes sweet! hehe! :) xx