Cauliflower Pizza

Cauliflower pizza base with blue cheese, pear & walnuts

Cauliflower_Pizza_Blue_Cheese21499 1


Cauliflower pizza base with blue cheese, pear & walnuts

By Lisa Roukin


Serves 2 | Prep 60 mins |
30 mins | Calories 398 (per serving)


1 medium cauliflower head

70g (2¾oz) grated mozzarella cheese

1 free-range egg, beaten

garlic granules


1 pear, thinly sliced

20g (¾oz) walnuts

50g (1¾oz) blue cheese, crumbled

olive oil, mild


rocket leaves

sea salt and freshly ground white pepper


1 Preheat the oven to 180°C/Gas Mark 4, Line a baking tray with parchment paper.

2 Wash and thoroughly dry the cauliflower. Cut off the florets, then pulse them in a food processor for about 30 seconds, until you get powdery snow-like cauliflower. Cover, then microwave for 4 minutes or steam. When cooked, place onto a clean tea towel and allow to cool.

3 Wrap up the cauliflower in the tea towel and wring out all the liquid. Don’t be alarmed with what you have left! Place the cauliflower into a bowl. Add 50g (1¾oz)mozzarella. Beat the egg and season generously with sea salt, white pepper and garlic granules. Pour onto the cauliflower mixture and combine well. Use your hands to form the ‘dough’ into a crust on the parchment paper – aim for about 20-25cm (8-10in). Pat it down thoroughly so it is nice and tightly formed together, don’t make it too thick or thin either.

4 Bake in the oven for 20 minutes, until it starts to turn golden brown. Remove from the oven and leave to cool for 5-10 minutes, then carefully turn the base over and place it back on the tray. Drizzle a little olive oil and sea salt on the cauliflower base, then top with thinly sliced pear and scatter over the blue cheese and walnuts.

5 Season with a little black pepper and olive oil. Top with remaining mozzarella and bake in the oven for 8-10 minutes. Garnish with rocket and serve.

My Relationship with Food Front CoverRecipe taken from My Relationship with Food by Lisa Roukin, photography by David Munns. Readers can buy the book from (RRP £25).