Recipes.

Not So Nicoise Cauliflower Pizza


I Quit Sugar - Not So Nicoise Cauliflower Pizza
Photo by: Marija Ivkovic
  • 4 servings
  • Prep - 10 mins
    Cooking - 45 mins
  • Total - 55 mins
I Quit Sugar - Not So Nicoise Cauliflower Pizza
Photo by: Marija Ivkovic

Cauliflower pizza base is a great way to include more vegetables into your diet. This recipe topped with tuna is an excellent source of essential fats to keep your body fuelled.  

Servings: 4
Preparation: 10 mins
Cooking: 45 mins

Ingredients

Crust

  • 1 medium-sized cauliflower, grated (by hand or in food processor until rice-sized, but not pulverised) and cooked, well drained, cooled slightly.
  • 100 g goat's cheese or 1 cup grated cheddar.
  • 1 egg.
  • sea salt and freshly ground black pepper.

Topping

  • 1/2 teaspoon curry powder.
  • 1/4 cup Greek-style full-fat organic plain yoghurt.
  • 2 stalks broccolini, sliced into 4 lengths.
  • 1/2 small red onion, finely sliced.
  • 2 teaspoons capers.
  • 1/2 cup diced feta.
  • 1/4 cup small pitted olives.
  • 195g cans sustainably fished tuna in olive oil.
  • 4 anchovies.
  • 2-3 eggs.
  • sea salt and freshly ground black pepper.

Directions

1. Preheat the oven to 200°C/400°F/Gas Mark 6 and line a baking tray with baking paper.

2. To make the crust, mix the cauliflower with the cheese and egg in a bowl, and season with salt and pepper. Using a wooden spoon or your hands, shape the mixture into 1 large pizza base or 4 small crusts. The bases should be about 1–1½ cm thick. Bake for about 30–35 minutes, or until firm and golden, then remove from the oven.

3. To make the topping, mix the curry powder into the yoghurt and spread the mixture to the edges of the crust. Scatter with the broccolini, onion, capers, fetta, olives, tuna and anchovies, then break the eggs in the middle. Bake for a further 8–10 minutes, or until the egg white is set. Finish with a sprinkle of salt and pepper on top.



Note

Solo cookers: Make the crust as per the recipe above, dividing the crust mixture into four individual crusts to cook. Freeze the extra bases. Defrost the crusts, top with ¼ of the topping amounts and grill instead of turning on the oven just for one serve.
Foursome families: This recipe makes for a light meal and you can do a simple weekend lunch version with ham and cheese as your toppings. Extend it to a full meal by doubling the recipe and adding extra greens.

Cauliflower pizza base is a great way to include more vegetables into your diet. This recipe topped with tuna is an excellent source of essential fats to keep your body fuelled.

Ingredients

Crust

  • 1 medium-sized cauliflower, grated (by hand or in food processor until rice-sized, but not pulverised) and cooked, well drained, cooled slightly.
  • 100 g goat's cheese or 1 cup grated cheddar.
  • 1 egg.
  • sea salt and freshly ground black pepper.

Topping

  • 1/2 teaspoon curry powder.
  • 1/4 cup Greek-style full-fat organic plain yoghurt.
  • 2 stalks broccolini, sliced into 4 lengths.
  • 1/2 small red onion, finely sliced.
  • 2 teaspoons capers.
  • 1/2 cup diced feta.
  • 1/4 cup small pitted olives.
  • 195g cans sustainably fished tuna in olive oil.
  • 4 anchovies.
  • 2-3 eggs.
  • sea salt and freshly ground black pepper.

Directions

1. Preheat the oven to 200°C/400°F/Gas Mark 6 and line a baking tray with baking paper.

2. To make the crust, mix the cauliflower with the cheese and egg in a bowl, and season with salt and pepper. Using a wooden spoon or your hands, shape the mixture into 1 large pizza base or 4 small crusts. The bases should be about 1–1½ cm thick. Bake for about 30–35 minutes, or until firm and golden, then remove from the oven.

3. To make the topping, mix the curry powder into the yoghurt and spread the mixture to the edges of the crust. Scatter with the broccolini, onion, capers, fetta, olives, tuna and anchovies, then break the eggs in the middle. Bake for a further 8–10 minutes, or until the egg white is set. Finish with a sprinkle of salt and pepper on top.

Note

Solo cookers: Make the crust as per the recipe above, dividing the crust mixture into four individual crusts to cook. Freeze the extra bases. Defrost the crusts, top with ¼ of the topping amounts and grill instead of turning on the oven just for one serve.
Foursome families: This recipe makes for a light meal and you can do a simple weekend lunch version with ham and cheese as your toppings. Extend it to a full meal by doubling the recipe and adding extra greens.

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,300,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name