Sunday nights call for indulgence foods and a good movie, but you can still keep it healthy (and fun to make) by making your pizza base out of cauliflower instead of refined flour. I call this recipe ‘perfect’ because most other cauliflower pizza bases I’ve tried end up being a little soggy, but I finally nailed the recipe and have been making it this way ever since. You can top it with whatever you want—and in fact, I encourage you to experiment!


  • For the base

  • 1 large cauliflower, cut into florets

  • 1/3 cup shredded cheese

  • 1 tb psyllium husk

  • 1 tsp dried oregano

  • 1 egg

  • sea salt and black pepper

  • For the topping

  • 75g tomato paste

  • ½ red capsicum, seeds removed and thinly sliced

  • ¼ butternut pumpkin, peeled and very thinly sliced

  • ¼ cup Kalamata olives, pitted

  • 75g feta, crumbled

  • pinch chili flakes

  • handful baby spinach leaves


  • 1.

    Preheat your over to 180 degrees Celsius.

  • 2.

    Use a food processor or high-quality blender to process your cauliflower until it is a thick paste.

  • 3.

    Pour into a large piece of cheesecloth, collect the edges to form a bag, and squeeze over a bowl. Removing as much water as possible is the key to not having a soggy base, so be sure to take the time to squeeze as much as you can out of the cauliflower.

  • 4.

    Pour the crumbly, damp mixture into a clean bowl and add the egg, cheese, oregano, and psyllium. Use your hands to combine well, and season with salt and pepper.

  • 5.

    Spread evenly into the shape of a pizza base on greaseproof paper, transfer to a roasting tray, and cook for 20-30 minutes or until edges begin to brown and the centre is firm.

  • 6.

    Very carefully (you may want to use a couple of spatulas) flip the base, and return the tray to the oven to cook for another 10 minutes.

  • 7.

    Remove from the oven and top with the tomato paste, pumpkin, capsicum, and olives. Return to the oven for 5-10 minutes or until the vegetables are soft.

  • 8.

    Add the feta, and cook for a final five minutes. You may even like to finish it under the grill for a minute or two.

  • 9.

    Remove from the oven, sprinkle over the chilli flakes, and top with the fresh spinach.

  • 10.

    Slice into eight pieces, and enjoy!

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