Cauliflower & Coconut Pizza

Cauliflower & Coconut Pizza

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It was New Years Eve and we were meeting friends for a lunchtime gathering with our children…..  The invite said ‘bring some food to share’, so I got thinking….  What could I take without having to go and buy anything!? Cauliflower and Coconut Pizza

I had a couple of recipes for making Paleo Pizza bases – one was with cauliflower and seeds.  The other was with coconut flour and eggs.  Now I had tried them both in the past and both were nice – so I thought I would experiment and combine the two!  This is how it came out….

Cauliflower & Coconut Pizza Bases

This is a picture of the bases, just out of the oven.  They were light and bouncy and stayed together – even with topping on!  As with many gluten free, paleo pizza bases, they fall apart so easily, but this worked a treat!

Recipe: Cauliflower & Coconut Pizzas

Ingredients: To make 4 pizza bases (5″ diameter)

430g cauliflower florets, stalk removed and shredded (about 1 medium cauliflower)
4 eggs, lightly beaten;
2 TBSP Coconut flour;
1.5 tsp. dried oregano;
1/2 tsp. garlic powder;
Sea salt and freshly ground black pepper;


Preheat your oven to 400F/ 200C/Gas 5-6.

Cut the florets of cauliflower and break them into small pieces. Place the cauliflower in a food processor and pulse until finely shredded (you may want to do this in different batches).

Steam the shredded cauliflower for about 5 minutes. Drain well, let it cool and squeeze out any excess water by placing the cauliflower in a sieve and using a large spoon.

In a bowl, combine the cauliflower, eggs, oregano, dried oregano, garlic powder, coconut flour, and season with salt and pepper to taste. Mix everything thoroughly to make a thick batter.

Then place into your food processor and blend for 30 seconds to make the mixture a smoother consistency.

Pour out onto a baking sheet and shape into a pizza crust shape about 1cm thick.  You should be able to make about 4 bases.

Bake in the preheated oven for 10 minutes.  Take them out and gently turn them over.  Bake for a further 5-8 minutes until lightly browned and bouncy to the touch.

Remove from the oven and build your pizza topping! Add all your desired ingredients and bake/grill for another 8 to 10 minutes, or until toppings are nicely cooked.

I used a homemade tomato sauce with finely sliced onions, red peppers and a raw goats cheese.  Seasoned with black pepper.

Cauliflower & Coconut Pizza

Cauliflower & Coconut Pizza Topping


Enjoy these with a side of roasted sweet potato chips and some fermented sauerkraut!