Pizza with a cauliflower base? It’s a new family favourite.

I’ve recently bought Anna Jones’ book “A Modern Way To Eat” and, after obsessing over every single delectable recipe, chose a few to have a go at myself. The book is solely vegetarian and, as we’re trying to cut down on our meat consumption a bit, it’s the perfect introduction to a veggie diet for novices (me). It totally challenges any misconceptions that meatless meals are repetitive or bland and is really quite a lovely cookbook to lazily flick through (one of my favourite hobbies).

I’ve cooked about five things so far and not one of them has disappointed. I was particularly keen to give her “Any night of the week pizza” a go as we all love a bit of pizza but I always, without fail, feel heavy and bloated after eating it. This pizza’s base is made from cauliflower, ground almonds and oats and is a serious appetite satisfier whilst still feeling quite light. It probably won’t make you shun traditional pizzas for life but, for me, it comes pretty close to being my New Thing.

I made two mistakes the first time I made it – I didn’t put enough seasoning in the base (don’t be shy with the oregano, salt and pepper) and I didn’t bake the base for long enough, so it was still a bit soggy. The next time though the pizza was pretty much perfect and everyone, including the 10 month old and the toddler, loved it. (Note: I wouldn’t personally give this to very newly weaning babies as the base can be a little crumbly and could be a bit of a choking hazard).

I’ve included the topping suggested by Anna but you can really do whatever you want here. I made a big batch of tomato sauce with hidden veg and kept it in the freezer for meals such as this – great for adding more veg to your family’s diet. My topping of choice is spinach, peppers, fresh tomatoes and cheddar cheese. Yum.


It’s like I can smell it through the screen….

Ingredients for 1 pizza, serving 2-3 people

For the base:

  • 1 medium cauliflower, cut into large chunks
  • 100g ground almonds
  • 100g oats
  • good pinch of dry oregano
  • salt and pepper
  • 2 eggs, beaten
  • olive oil

For the topping:

  • 1/2 400g tin of chopped tomatoes
  • big bunch of fresh basil
  • 1 x 125g ball mozzarella
  • 2 x big handfuls of leafy greens
  • 1/2 bulb of fennel, shaved into thin slices with a vegetable peeler
  • Pecorino cheese, for grating


  1. Preheat oven to 220/200 fan and line a baking tray with baking paper
  2. Put cauliflower in a food processor and give it a whizz until it has a fine, rice like texture.
  3. In a separate mixing bowl, add the ground almonds, oats, oregano, salt and pepper along with the cauliflower and work it into a ball with your hands. It will feel quite wet and not as firm as traditional pizza dough.
  4. Rub the baking paper with a little olive oil then press the mixture into the tray until it is about 1/2cm thick (slightly thicker round the edges)
  5. Bake for approx 20 mins, making sure it’s lovely and golden. Meanwhile, blitz the tomatoes in the food processor with half the basil, salt and pepper to taste and a good drizzle of olive oil.
  6. Remove the base when ready and spread over the tomato sauce, top with mozzarella, greens and shaved fennel. Drizzle with a tad more oil then put back into the oven for 8 minutes to cook.
  7. Once cooked, finish the pizza with basil, oil and pecorino
  8. Enjoy!!

Anna Jones’ book “A Modern Way To Eat” can be purchased here.



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