Cauliflower pizza

Cauliflower pizza

Coconut Oil: Nature’s Perfect Ingredient

Sometimes, all you want to do is kick back on the sofa and cosy up in front of the TV with your favourite comfort food. However, this pizza will change your life. I mean, what’s not to love about turning something bad on its head and making it completely healthy and gluten-free? These are my favourite toppings, but feel free to play around with your own combinations.


Quantity Ingredient

For the base

Quantity Ingredient
1 medium cauliflower, roughly chopped
2 eggs, lightly beaten
20g buckwheat flour
2 teaspoons mixed dried herbs
pinch Dukkah spiced seed mix
or dried chilli flakes
1 tablespoon lucy bee coconut oil, melted
himalayan salt
ground black pepper

For the tomato sauce

Quantity Ingredient
1 tablespoon lucy bee coconut oil
3 large garlic cloves, crushed
1 x 400g tin chopped tomatoes
1/2 lemon, juiced
1 teaspoon mixed dried herbs
or 3 fresh thyme sprigs, (optional)


  1. Preheat the oven to 180°C. Line a flat baking tray (a non-stick pizza baking tray is ideal) with baking parchment.
  2. Blitz the cauliflower in a food processor until it resembles rice grains. Transfer to a bowl and stir in the beaten eggs, buckwheat flour, herbs, spiced seed mix or chilli flakes, and some seasoning. Knead the mixture to a dough-like consistency.
  3. Roll out the dough evenly and thinly on the lined tray, making either one or two bases. A good technique is to spread out the dough, place cling film over the top and, using a rolling pin, roll out. Using a pastry brush, brush the melted coconut oil over each base. Bake in the oven for 25–30 minutes, until crispy.
  4. Meanwhile, to make the tomato sauce, melt the coconut oil in a saucepan, add the garlic and sauté until golden, then add the chopped tomatoes, lemon juice and herbs. Simmer for 20 minutes uncovered until the sauce almost resembles a paste, taking care as the sauce may stick to the pan.
  5. Spread the tomato sauce over the cooked bases and add your choice of toppings. If the toppings need cooking, cook in the oven for a further 15 minutes.

Topping suggestions

  • Buffalo mozzarella and fresh basil

    Goat’s cheese and watercress

    Kalamata olives and crumbled feta

    Smoked salmon and rocket (add just before serving)
coconut oil
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