Sounds a bit odd, but tastes great and perfect if you have a wheat intolerance or are looking for a healthy, low GI style pizza (with a difference!).

Recipe from The Vital Nutrition Cookbook.

Ingredients (serves 2)

For the base

  • 1 cauliflower, broken into florets
  • 100g cream cheese
  • 1 egg, beaten
  • Black pepper

For the tomato sauce

  • 1 tsp coconut oil
  • 1 onion, finely chopped
  • 3 garlic cloves, chopped
  • Pinch of dried chilli flakes
  • 400g can of chopped tomatoes
  • A handful fresh basil, chopped
  • Salt & black pepper


  1. Preheat the oven to 200C/400F/Gas 6.
  2. Line a baking tray with baking parchment.
  3. Blitz the cauliflower in a food processor until powdery.
  4. Simmer in a pan of boiling water for 5 minutes. Drain and leave to cool before wrapping in a clean tea towel and squeezing to wring out excess water.
  5. Place the cauliflower in a bowl and mix with the cream cheese and egg. Season well.
  6. With clean hands, divide the mixture into four portions and shape on the lined baking tray to make a 1-1½ cm thick pizza base.
  7. Bake for 30-35 minutes, until firm and golden.
  8. To make the sauce, heat the oil in a pan, add the onion and cook until translucent.
  9. Add the garlic, chilli and tomatoes and simmer for 10-15 minutes.
  10. Add fresh basil and blitz in your blender to make a smooth sauce.
  11. Add a dollop of the tomato sauce and toppings of your choice to the cauliflower pizza base.
  12. Bake for about 10 minutes.