Cauliflower Pizza
Try this quick, gluten-free, low-carb vegetarian pizza—tasty, versatile, and topped with the best, like Mutti Polpa.
Made with Mutti Polpa
Freshly picked flavour in every spoon—Mutti Polpa blends finely chopped tomatoes with their own juice for rich, vibrant taste.
Ready in 50 min (Prep: 10 min / Cook: 40 min)
Serves 2 | Vegetarian | Medium difficulty
Ingredients
Base
-
1 kg cauliflower
-
1 egg
-
20 g peanut oil
-
1 garlic clove, crushed
-
1 tsp oregano
-
1 tbsp grated cheese
-
50 g finely chopped mozzarella
-
Salt & pepper
Topping
-
150 g finely chopped mozzarella
-
2 tbsp extra virgin olive oil
-
½ tsp oregano
-
Salt & pepper
-
Fresh basil
Method
-
Prepare Cauliflower: Wash and separate florets, then pulse in a food processor until rice-like.
-
Cook Base: Sauté in a non-stick pan with oil and salt for 10 mins.
-
Make Dough: Mix cooked cauliflower with egg, cheese, garlic, oregano, mozzarella, pepper, and a pinch of salt.
-
Bake Crust: Spread mixture onto a lined 28cm tray. Bake at 180°C (fan) for 30 mins until golden. Flip and bake briefly if needed.
-
Add Toppings: Mix Mutti Polpa with oregano, oil, salt, and pepper. Spread over crust, top with mozzarella, and bake for 8–10 mins.
-
Serve: Finish with extra oregano and fresh basil.
