Raw Health cauliflower pizza

Crust recipe based on http://nutritionstripped.com/cauliflower-pizza-crust/


1 pizza, serves 1


For the crust:

2 tbsp Raw Health chia seeds
510g cauliflower, 1 small-medium head, outer leaves removed
2 tbsp nutritional yeast
2 tbsp coconut flour
1 tsp dried sage
1 tsp dried rosemary
1 tsp dried oregano
1 tbsp nut milk
Salt, to taste
Cracked black pepper, to taste

For the tomato sauce:

1 red pepper
1 can crushed tomatoes with basil and garlic
2 tbsp raw, vegan pesto or Raw Health superseed spread 
1 clove garlic
Handful fresh basil

Topping ideas:

Sliced mushrooms
Fresh basil
Cherry tomatoes
Raw Health Kalamata olives, pitted
Asparagus, shaved with a vegetable peeler
Raw Health extra virgin olive oil, for drizzling


Whisk the chia seeds with 8 tablespoons of water and let sit for about 15 minutes to form a gel.

Chop the cauliflower into florets and steam lightly until soft, about 5 minutes.

Allow to cool, then put the cauliflower into a food processor and blend to a puree.

Transfer the puree to a clean piece of cheesecloth or nut milk bag and wrap it tightly around the puree. Over a bowl, squeeze out as much of the excess liquid as possible. Discard of the liquid. You should be left with a firm puree.

Put the puree into a mixing bowl with the chia gel and the rest of the crust ingredients, stirring everything well. Season with salt and pepper to taste. Refrigerate until ready to use.

For the sauce, blend all the ingredients in a high-speed blender then pour into a saucepan. Cook on a medium heat for around 30-35 minutes until it has reduced and is a nice, thick consistency. Set aside. Alternatively, if you would rather use a raw sauce try this one here but try draining as much of the excess water as possible.

Pre-heat the oven to 200oC (fan oven) and line a baking tray with greaseproof paper. Lightly brush the paper with oil.

Spread out the cauliflower dough to about ½ an inch thick onto the paper evenly and form into a circular shape. Put this in the oven for 20-25 minutes then carefully flip it over and cook for a further 20-25 minutes until the top is golden and the sides are crisp. You may need to cover it with more paper at some point if the edges start to catch to avoid burning.

Spread the crust with the tomato sauce and sprinkle with desired toppings. Drizzle with extra virgin olive oil before serving.

Windmill products used in this recipe