Cauliflower Crust Spinach White Pizza


Yields a 12-inch pizza

Cauliflower crust

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)

1 free-range organic egg, lightly beaten

½ cup / 1.7 oz / 50 gr shredded mozzarella cheese

½ teaspoon fine grain sea salt

½ teaspoon dried oregano

¼ teaspoon ground black pepper


¾ cup / 1.7 oz / 50 gr shredded mozzarella cheese

½ cup cooked spinach

¼ cup grated Pecorino Romano cheese

Handful sun-dried tomatoes, chopped


Preheat oven to 450°F (220°C) and place a rack in the middle.

Line a baking sheet with parchment paper and liberally grease with olive oil. Set aside.

In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).

Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes, until cooked.

Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough.

Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt and pepper and mix well.

Using your hands, press the mixture onto the baking sheet and shape into a thin pizza “disc”.

Bake for 15 minutes, until golden.

Remove from the oven and let cool for 5 minutes.

Scatter mozzarella cheese evenly over the pizza base and spread the spinach over this. Sprinkle the pecorino and add a pinch salt.

Return to the oven and bake for further for 10 minutes.