Cauliflower pizza

Serves: 2
Prep: 30 minutes
Cook: 30 minutes


• 1 cauliflower
• 1 tsp rapeseed oil
• 75g red onion, thinly sliced
• 150g red pepper, thinly sliced
• 150g courgette, diced
• 2 fresh tomatoes, chopped
• 2 cloves garlic, crushed
• 1 heaped tsp dried oregano
• 1 egg, beaten
• 15g Parmesan, finely grated
• 50g reduced-fat mozzarella, thinly
• 6-8 fresh basil leaves, torn
• ½ tsp chilli flakes (optional)

Top tips
• If you don’t have a microwave, steam the cauliflower, in step 2, for 2 minutes
• Add some finely chopped fresh chilli to the vegetables, in step 4, to really spice it up
• With any pizza, if you cook the vegetables first then add them to the base you can get more onto your pizza.


1. Preheat the oven to 180°C/gas mark 4. Remove the stalks from the cauliflower, break into large pieces and hand grate or blitz in a food processor
2. Add the cauliflower to a bowl, cover with clingfilm and pierce the film a couple of times. Cook in the microwave on high for 4-5 minutes. Allow to cool
3. Once completely cooled, place the cauliflower onto a clean tea towel and squeeze over the sink to remove the excess water
4. Meanwhile make the pizza topping. Heat the oil in a frying pan and fry the onion, red pepper and courgette for 4–5 minutes until they start to brown. Add the tomatoes, garlic and
oregano and cook for another 2 minutes. Mix well and set aside
5. Add the cauliflower to a bowl with the egg and Parmesan. Mix well
6. Line a round baking tray or pizza sheet approximately 25cm in diameter with non-stick baking paper. Spread the cauliflower, to a thickness of ¾cm, onto it. Bake for 15 minutes, remove from the oven and top with the vegetables and mozzarella slices. Bake for a further 10 minutes. Serve sprinkled with the basil leaves and chilli flakes, if using.

Recipe reproduced with the kind permission of Diabetes UK

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