A lighter vegetable-based pizza base made from cauliflower, cheese and egg.
A low-carb style base where squeezed cauliflower is bound with egg and cheese, then baked until firm.
Make this when you want a pizza option with a clear purpose: a lighter vegetable-based pizza base made from cauliflower, cheese and egg. It helps your pizza section cover traditional, artisan, family, meat-heavy, vegetarian and shortcut cooking needs.
Vegetable toppings, pesto, goats cheese and lighter dinners.
Rice the cauliflower, microwave or steam for 5 minutes, then cool until safe to handle.
Wrap the cauliflower in a clean cloth and squeeze hard until very little liquid comes out.
Combine with egg, mozzarella, parmesan and salt until evenly bound.
Press into a thin round on baking paper and bake until golden and firm.
Add light toppings and bake again until the cheese melts.
Use these variations to match the dish, season, occasion or texture you want.
Use classic tomato sauce, mozzarella and basil for a simple benchmark pizza.
Use white sauce, mushrooms, herbs and parmesan for a richer restaurant-style build.
Use a sturdier bake with pepperoni, sausage, bacon or nduja, keeping toppings thin.
Use roasted vegetables, pesto, goats cheese, olives, herbs or lemon after baking.
Cooked pizza is best eaten hot, but leftovers can be cooled quickly, covered and refrigerated for up to 2 days. Reheat on a dry tray or skillet until the base crisps again.
Doughs can usually be made the day before and refrigerated after the first rise. Sauces can be made 2-3 days ahead. Toppings should be sliced shortly before baking if they release water.
Most plain dough balls freeze well for up to 2 months after the first rise. Freeze individually, thaw overnight in the fridge and bring to room temperature before stretching.
Explore more guides in the same category.
Tall buttery crust filled with cheese, toppings and tomato sauce.
A soft, airy, leopard-spotted base inspired by Naples.
Deep rectangular pizza with crisp cheese edges and airy dough.
A soft, olive-oil-rich focaccia base that can carry bold toppings.
Thin square home-style pizza with a crisp oily base.
Large foldable pizza base with chew, structure and crispness.
Crisp, thin Roman-style base with a light cracker-like bite.
Thick square pizza with a fluffy crumb and crisp base.