Servings: 4 · Prep Time: 10 mins · Cooking Time: 25 mins
Total Time: 35 mins


You may have noticed that we have several different recipes for pizzas. Some used courgettes, some use protein and some use coconut flour. For this pizza we are going to use cauliflower, cheese and almond flour to make the base. It's really easy to create and tastes awesome. It is gluten and grain free and works with whatever topping your family desire. For this example i will use ham and peppers.



  • Almond Flour (300g)
  • Parmesan Cheese (60g grated)
  • Cauliflower (1/2 medium size)
  • Eggs
  • Garlic Powder (1/2 tsp)
  • salt (pinch)


  • Plumb Tomato (1 can)
  • Dried Oregano (3 tsps)
  • Olive Oil (2 tbsp)
  • Salt (2 tsp)


  • Tomato (Sliced 2)
  • Bell Pepper (1 cut in strips)
  • Ham (several slices)
  • Basil (to garnish)
  • Black Pepper (to garnish)


First set your oven to the maximum heat. Next whisp three eggs in a bowl. Add the almond flour and grated Parmesan cheese. Blend your cauliflower in a blender for about 30 seconds to a minute and then add to the mix. Add a pinch of salt and half a teaspoon of garlic powder. Next knead it all together. If your dough is not soft enough, then you can add a little bit of water, or a little bit of olive oil.

Next grease two baking sheets or parchment paper. You can use a normal oven tray, but these days from the supermarket, for just a few pounds, you can get a pizza tray which has holes in it which helps cook both sides and removes the need to turn over the pizza.

Take your dough and needed into a bowl and place in the middle of the parchment paper. Put the other paper over the top and use a rolling pin to flatten out. The portions mentioned above will make either two smaller pizzas or one large one. This means you can have different toppings on each. Once you have flattened out your dough to your desired thickness remove the top parchment paper and just neaten up the outside edge. I tend to make it just a little bit thicker around the outside.

Cook for around 15 minutes and then remove and add the sauce. Finally add any toppings of your choice. Then put back in the oven for 5 to 10 minutes.


I learnt this sauce from the brilliant Caldesi family. I fully recommend both their cooking school and all of their wonderful cookbooks. In a pan add a can of Italian branded Plumb Tomato's (not chopped or too watery and NO added anything), salt 2tps, 3 heaped teaspoon dried oregano and 2 tbsp olive oil and blend it all by hand.