Prep Time: 30 minutes
Cooking Time: 45 minutes
Serves: Makes 2 large pizzas
Print Friendly

Caulipizza with mushroom, prosciutto, parmesan shavings, rocket and truffle oilI finally gave into the viral “banting” sensation that is “Caulipizza”. If you haven’t heard of it already, it is a carb free (no flour at all) pizza base made of fresh cauliflower, mozzarella cheese, a bit of parmesan and eggs.  I made it this week for J and I and we were both pleasantly surprised.  Look, if you’re not a fan of cauliflower, you ain’t gonna like it but having said that, it’s a pretty subtle flavour coming through and if you top it with ingredients that compliment the earthy sweetish cauliflower taste – you’ll be transported to a foodie nirvana. I chose to top mine with thin slices of brown mushrooms, prosciutto, fresh rocket, parmesan shavings and truffle infused oil – Oh my yum, mouthwatering stuff. Also, it really does feel like you are devouring a pizza, although,  you find yourself getting satiated rather quickly – which is a good thing.  The whole point of doing a caulipizza is to cut out carbs without feeling deprived and losing weight in the process. Yay! I’m in love with caulipizzas.

After looking at loads of recipes over the internet, I’ve come up with a mixture that works pretty well and it makes 2 large pizzas. I don’t usually do a step by step post but I think this Caulipizza deserves it.


Grate 1 large head of cauliflower and place into a bowl. Microwave (or steam) for +- 12 minutes until soft. Allow to cool for 15 minutes.

You will need 2 cups (500 ml) grated mozzarella cheese and 1/2 c (125 ml) extra for topping,  1/4 cup (60 ml) finely grated parmesan cheese and 2 eggs.

Mix the cooled steamed cauliflower, cheese and eggs together until well combined. Season well with salt and pepper.

Preheat oven to 220 degrees celsius. Divide mixture into 2 and press out as thinly as possible (shaping into round pizzas) onto 2 baking paper lined baking trays. Make sure the bases are very compact. Par bake for 12 minutes to firm up the bases.

Divide 1 c (250 ml) of very thinly sliced mushrooms and extra mozzarella cheese evenly between the 2 pizzas. Sprinkle with some dried thyme, salt and pepper. Bake for a further 10 minutes or until golden and crispy on the sides.

This is what it should look like. Yum hey?

Top with as much prosciutto (or Parma, Black forest or gypsy ham), wild rocket and parmesan shavings as you like and finish off with a little drizzle of truffle infused olive oil and a crack of black pepper and salt. Eat immediately! Duh!


About The Author

Food consultant, recipe developer and stylist.

Leave a Reply

Your email address will not be published.