Sub out your regular pizza night with this delicious and healthy, cauliflower crust alternative.


  • 400g cauliflower florets

  • 1 egg

  • 50g finely grate parmesan

  • 1 cup cubed pumpkin

  • ¼ cup finely chopped tomato (for salsa)

  • ¼ cup chopped tomato (for topping)

  • ¼ cup chopped onion

  • ¼ cup chopped capsicum

  • 1shallot chopped

  • ¼ cup grated mozzarella

  • 1 pinch salt

  • 1 pinch pepper

  • 1 pinch chili flakes (optional)

  • 1 cup cooked and shredded chicken breast


  • 1.

    Preheat a conventional oven to 210°C, or fan-forced to 230°C.

  • 2.

    Place cauliflower in a food processor and process until fine, cover and microwave on high for 10 minutes, or until very tender. Drain through a fine sifter, pressing down well with a wooden spoon to remove excess liquid. Lightly whisk the egg. In a bowl combine the cauliflower, half the parmesan, and the egg.

  • 3.

    Line a 30cm-round pizza tray with baking paper. Spread cauliflower mixture evenly around the tray, pressing in firmly. Bake for 20 minutes or until golden.

  • 4.

    Place the cubed pumpkin in a microwave container, and microwave on high for 5-7 minutes, or until soft. Mash or food process the pumpkin, mix in finely chopped tomato; add the salt, pepper, and chili flakes (optional).

  • 5.

    Once the cauliflower base is out of the oven, evenly spread pumpkin mixture. Top with mozzarella, shredded chicken, capsicum, onion, shallots, and the remaining tomatoes. Sprinkle over remaining parmesan cheese, and place back in the oven for around 7 minutes, or cheese is melted.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 329kj
  • Fat Total 16g
  • Saturated Fat 7g
  • Protein 27g
  • Carbohydrate 19g
  • Sugar 9g
  • Sodium 510mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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10g of carbohydrates per serve.

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