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This cauliflower pizza base is an easy way to enjoy homemade pizza while adding an extra serving of vegetables. Bake it as individual mini pizzas or one large family pizza using just a handful of simple ingredients
Cauliflower Mini pizzas are a fun way to get everyone involved in pizza night. Children can choose and add their own toppings, while any extras can be frozen for quick lunches or easy meals on busy days. If you prefer, the same mixture can also be baked as one large pizza to slice and share
Don't like cauliflower? Then why not try this Sweet Potato Pizza Base.
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Before You Begin
- This isn't traditional pizza dough.
The mixture is softer than bread dough and won't stretch or roll out. Simply shape it into pizza bases using your hands or a presentation ring. - Cauliflower is the star.
This recipe doesn't hide the cauliflower, so expect a cauliflower flavour rather than a traditional pizza crust. It's a fun way to enjoy cauliflower in a different form. - Follow the method.
This recipe has been thoroughly tested and enjoyed by my kids as toddlers and teens. For the best texture, follow the method and top tips, especially squeezing the cooked cauliflower well.
Ingredient Notes
- Cauliflower - Use fresh cauliflower florets or frozen cauliflower rice.
- Cheese - Parmesan cheese adds a richer savoury flavour, while cheddar melts well and keeps the recipe family-friendly. You can swap the cheddar for another good melting cheese, such as tasty, Colby or mozzarella.
- Italian Seasoning - No Italian seasoning? Use ½ teaspoon dried basil and ½ teaspoon dried oregano instead.
How to Make Cauliflower Pizza Bases
These mini cauliflower pizza crusts come together in just a few simple steps. The full recipe, including ingredient quantities and timing instructions, can be found in the recipe card below.
- Prepare the cauliflower - Cut the cauliflower into florets and pulse in a food processor until it resembles rice or couscous. Alternatively, use fresh or frozen pre-riced cauliflower.
- Cook and squeeze - Microwave the cauliflower until tender, then allow it to cool enough to handle. Transfer it to a clean tea towel or cheesecloth and squeeze out as much moisture as possible.
- Mix the ingredients - Add the Parmesan, cheddar, egg, Italian seasoning, salt and pepper to the cauliflower. Stir until the mixture is evenly combined.
- Shape the pizza bases -Divide the mixture into portions and shape into mini pizza bases around 10cm (4 inches) wide. A presentation ring makes this easy, but you can also shape them by hand.
- Bake the bases - Bake until lightly golden and set. Carefully flip each base over and continue baking until the underside is golden
- Add toppings and bake - Top each cauliflower crust with pizza sauce, cheese and your favourite toppings. Return to the oven until the cheese has melted and the toppings are cooked.
Top Tips
- Use frozen cauliflower rice to save time
Skip the food processor and use frozen pre-riced cauliflower instead. It's a great shortcut and means one less appliance to wash. - Squeeze out as much moisture as possible
After cooking, squeeze as much liquid from the cauliflower as you can, using a clean dish towel or cheesecloth. Removing excess moisture helps create a firmer pizza base. - Keep the bases an even thickness
Spread the mixture into an even layer from the centre to the edges. If the bases are too thick, they'll be softer in the middle. Too thin, and they may become fragile or overcook around the edges. - Don't overload with toppings
Too much sauce or lots of wet toppings can make the pizza bases softer. Keep toppings light for the best texture. - Let the pizzas cool slightly
Allow the pizzas to cool for 3-5 minutes before serving. This gives the bases time to firm up, making them easier to handle.
Storage Instructions
- Refrigerate: Store leftover pizza bases in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer until hot throughout.
- Freeze: Bake the pizza bases, then allow them to cool completely. Freeze in a single layer until frozen, then transfer to a freezer-safe bag or container. Alternatively, stack the bases between sheets of baking paper in a freezer-safe container. Freeze for up to 2 months.
- To Reheat: Place the frozen pizza bases on a baking tray and bake at 200°C (180°C fan) for 5-8 minutes, or until heated through. Add your favourite pizza sauce, cheese and toppings, then return to the oven for 5-10 minutes, or until the cheese has melted and the toppings are cooked.
Recipe FAQs
Yes. These cauliflower pizza bases can be offered from 6 months plus, once your baby is developmentally ready and used to solid foods.
A few things to keep in mind:
Allergens: This recipe contains egg and dairy, which are common allergens. Introduce these foods separately before offering this recipe.
Sodium: Cheese naturally contains sodium, so omit the added salt and choose lower-sodium toppings where possible.
Choking: Break the pizza into appropriately sized pieces and choose toppings that are suitable for your baby's age and stage. If the edges become very crisp, you may wish to remove them for younger babies.
Yes. Both work well in this recipe.
Frozen cauliflower florets: Allow them to thaw before pulsing into a rice-like consistency.
Frozen cauliflower rice: There's no need to thaw first. Simply microwave it from frozen, then squeeze out as much moisture as possible before mixing with the remaining ingredients.
Unlike traditional pizza dough, cauliflower pizza bases have a softer texture. For the best results, squeeze as much moisture as possible from the cooked cauliflower, keep the bases an even thickness and avoid overloading them with sauce or wet toppings. Allowing the pizzas to cool for a few minutes before serving also helps them firm up
Other Cauliflower Recipes to Try...
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Cauliflower Pizza Bases
Ingredients
- 1 medium head of cauliflower, cut into florets (around 700-800g)
- 1 large egg
- ¼ cup (25g) shredded cheddar cheese
- ¼ cup (28g) shredded Parmesan cheese (fresh)
- 1 teaspoon Italian seasoning
- ¼ teaspoon cracked black pepper
- ¼ teaspoon salt, or to taste (do not add if making for baby)
Pizza Toppings
- ⅓ cup Pizza Sauce
- Toppings of choice
Instructions
- Pre heat oven to 220℃/ 200℃ (fan)/ 425F and line a baking sheet with parchment paper
- Add the cauliflower florets to a food processor and pulse until they resemble rice or couscous. Alternatively, grate the cauliflower using a box grater or use pre-riced cauliflower.
- Transfer the cauliflower to a large microwave-safe bowl, cover and microwave for 7 minutes, or until tender. Allow to cool until comfortable to handle.
- Transfer the cooked cauliflower to a clean tea towel or cheesecloth and squeeze out as much liquid as possible. Continue squeezing until very little moisture remains. You may find it easier to do this in smaller batches.
- Place the squeezed cauliflower into a large bowl. Add the cheddar, Parmesan, egg, Italian seasoning, salt and pepper, and mix until well combined.
- Shape the pizza base(s). Mini pizzas: Divide the cauliflower mixture into 8 portions and shape into pizza bases approximately 10cm (4 inches) wide and ½ cm thick. A presentation ring helps create an even shape, but you can also shape them by hand. Large pizza: Shape the mixture into one large pizza base approximately 25-28cm (10-11 inches) wide, keeping the thickness even throughout.
- Bake the base(s).Mini pizzas: Bake for 15 minutes, carefully flip each base over, then bake for a further 5 minutes, or until golden brown.Large pizza: Bake for 20-25 minutes, carefully flip, then bake for a further 5-10 minutes, or until the base is golden and feels set.
- Add toppings. Spread each baked crust with a thin layer of pizza sauce. Top with mozzarella and your favourite toppings.
- Return to the oven for 5-10 minutes, or until the cheese has melted and the toppings are cooked. Allow the pizzas to cool for 3-5 minutes before serving, this helps the base harden.
Video
Recipe Notes
- Frozen cauliflower rice: Fresh cauliflower or frozen cauliflower rice can be used. If using frozen cauliflower rice, cook it according to the packet instructions before squeezing out as much moisture as possible.
- Removing moisture: Squeezing the cooked cauliflower well is the key to a firmer pizza base.
- Keep toppings light: Too much sauce or lots of wet toppings can make the bases softer.
Linda Cashin
Looks so easy to make. I have frozen riced cauliflower, Can I replace this for the head and how much riced would i use to make this recipe,
Kay
I made these and kept them in the oven for ages but the base was still super soggy. Any suggestions on how to get it crispy? The oven was already got when I put them in.
Amy Whiteford
HI Kay, Sorry to hear that! Cauliflower bases are a little softer than traditional pizza dough, but a couple things can help. Try spreading the base a little thinner so there’s less moisture in the centre, and you could also try squeezing the liquid out of the cooked cauliflower before combining. I hope that helps!
Ann
Looking for alternatives for my favorite foods that are low carbs. This was surprisingly very good, I really don’t mind cauliflower but I actually didn’t taste it. Enjoy this very much. Had extra crust, refrigerators making for lunch.
Only issue nutritional value not listed.
Amy
Thanks Ann, I'm so happy you enjoyed them. This is an older recipe, I do now include nutritional info but I am still working my way through the older posts to update.