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Cauliflower Crust Pizza

Cauliflower Crust Pizza

Cauliflower Crust Pizza

To most people the thought of using cauliflower as a base for pizza seems completely strange, but trust me it really does make a delicious crust! And what’s even better…it makes a great wheat and gluten free alternative that won’t leave you feeling sluggish and greasy afterwards.

In this recipe I use buckwheat flour to help bind the base together and give it a texture similar to a traditional pizza base. Despite its name buckwheat is not a grain but actually a fruit seed that is related to rhubarb and sorrel! It has a wonderful nutty flavour and is gluten free, low GI and high in amino acids, fibre and essential minerals including manganese, magnesium, zinc and copper.

This recipe has definitely become a hit at NIMBLE HQ!


For the base (makes 3 small pizzas):

  • 1 medium cauliflower
  • 1 cup of buckwheat flour
  • 2 eggs
  • 3 tablespoons ice cold water
  • ½ lemon
  • 1 tablespoon of tamari
  • Salt and pepper 

For the topping (but feel free to use whatever you like):

  • Tomato passata
  • ½ butter nut pumpkin (to roast)
  • Danish fetta or goats cheese
  • Rocket
  • Olive oil and balsamic vinegar to drizzle over cooked pizza


Start by pre heating the oven to 200C. 

If you are also topping your pizza with roast pumpkin, prepare the pumpkin by chopping it into cubes and placing it into a roasting tray with olive oil and salt to bake for 20 minutes.

To make the pizza base, place the cauliflower in a food processor and blend until a fine crumbly mixture forms. Add the cauliflower to a mixing bowl and then mix in the buckwheat flour, lemon juice, tamari, salt and eggs. Slowly pour in the ice cold water. Use your hands to combine the water with the flour to make sticky dough.

Generously oil the base of a pizza dish or baking tray and then evenly spread the dough mix into the dish/tray. If you are using a baking tray mould the shape accordingly.

Bake pizza base in a 200C oven for about 20-30 minutes, or until the base is firm, slightly crisp and golden. Then remove pizza base from the oven and add your toppings (I used tomato passata, roast pumpkin and fetta). Bake again for another 5-10 minutes.

Remove from the oven. To create the pizza in the picture, then sprinkle with rocket leaves and drizzle with a little olive oil and balsamic vinegar. Slice, serve and eat :)

Love NIMBLE activewear xx