Cauliflower Pizza Crust


Preparation time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes

For this pizza crust to bind and hold together, the eggs and the mozzarella cheese are crucial. Also to make this recipe a success squeeze cooled and cooked cauliflower extremely well using a cheesecloth or kitchen cloth – the drier the better. You can replace above spices by your favorite VATA – CHURNA to balance the possible aggravating effect of the cauliflower.

  1. Using a paring knife, remove the outer leaves.
  2. Wash and cut off florets in small pieces one by one. You can use the inner core too.
  3. Use a medium sized skilled or pot, place a stainless steel steam basket into the pot. Cover bottom with water, approximately 1.5 cm. You can also use a vegetable steamer if available.
  4. Place the cauliflower florets into the steam basket and cook for approximately 10 minutes. You may wish to turn the florets every now and then to avoid overcooking.
  5. Once the cauliflower is done, rinse under cold water and let cool down.
  6. Preheat the oven at 185 °C.
  7. Prepare your baking tray with biodegradable baking paper or use a silicone, non-sticky tray.
  8. Place the cooled down cauliflower into a food processor (3 seconds should be enough) or a potato masher to crush. Some coarse pieces are fine.
  9. Place the mashed cauliflower together with gluten-free flour, garlic powder, egg, finely chopped fresh mozzarella chees, salt, pepper and Italian herbs into a separate bowl. Mix ingredients well, don’t be afraid to use your hands.
  10. Transfer the mixture in the middle of your baking tray and flatten with your hands until you get a thin base.
  11. Bake for 20 minutes then carefully flip over and bake for another five minutes until the crust becomes golden brown.
  12. Top the pizza crust with your favourite toppings and bake again for a few minutes only.

This recipe has been kindly supplied by TOMAZ MUELLER.
Ayurvedic Practitioner
Wellbeing Artist

Find Tomaz on social media using the links below.


  • One large head of cauliflower, approximately 1.5 kg
  • 125 gm fresh mozzarella, chopped in small pieces
  • 1 medium sized organic or free range egg
  • 1 tbsp of gluten free sweet potato flour
  • 2 tbsp of dried Italian herbs mix such as oregano, basil and tarragon
  • 1 tsp of garlic powder
  • ¾ tsp of Himalayan rock salt (you may wish to add more as cauliflower tastes very bland)
  • 1 tsp of black pepper

Top Tip

You can be creative with the topping but careful not to overload. You could use a tuna topping with bell pepper, or artichoke and spinach topping with goats cheese or a Mediterranean topping with tomato sauce, bell pepper, tomato, olives, red onion, feta cheese and parsley. Also, this pizza crust can easily be kept wrapped in the fridge for a few days or when packed tightly in the freezer of a couple of weeks.

Ayur ~ Life. Veda ~ Science or Knowledge.