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Cauliflower Base Pizzas

Plant Based | Family Food | Meal Prep | Healthy | Vegetarian | Vegan |

37g39245 min23


This plant based cauliflower pizza base alternative will rock your world! Super easy and packed with veg - it's as healthy as it is delicious. Don't be put off by the long list of ingredients, once you master this, it'll be a staple recipe you'll revisit time and time again. Keep it fresh and interesting by varying the toppings.


  • 3 pouches Fullgreen Riced Cauliflower with Tomato, Garlic and Herbs
  • 4 flax eggs (2 tablespoons of ground flaxseed plus 4 tablespoons water combined and left to sit for 10 minutes)
  • 2 tablespoons of nutritional yeast
  • 1 tablespoon of oregano
  • 1 teaspoon of garlic granules
  • 1/2 teaspoon of salt
  • 1 tablespoon of olive oil
  • 2 heaped tablespoons of cornflour
  • 70g plain flour
  • 30ml almond milk
  • 6 tablespoons of tomato puree
  • 2 red peppers (sliced)
  • 1 red onion (sliced)
  • 150g mushrooms (sliced)
  • Black olives (sliced)
  • Rocket
  • Dairy free pesto


  • Preheat oven to 180c and line 3 baking trays with parchment paper.
  • In a large mixing bowl add the riced cauliflower, flax eggs, nutritional yeast, garlic granules, oregano, salt, olive oil, cornflour, plain flour and milk. Combine thoroughly.
  • Split the mixture between 2 and place on 2 of the baking trays. Flatten into a rectangular shape approximately 1/2 inch thick.
  • Place in the oven for 15 minutes before carefully turning the bases over. I placed a flat tray on top and flipped it over.
  • Place them back in the oven for 15 minutes, and at the same time add the peppers to the third baking tray and into the oven.
  • In a saucepan on medium heat add a drizzle of oil and add the mushrooms and onions to the pan. Sauté for 5 minutes.
  • Take the bases out of the oven and smother 3 tablespoons of tomato puree on each.
  • Add the mushrooms, onion and peppers to the pizzas and then place them back in the oven for a further 10 minutes.
  • Finish by topping with olives, rocket and dollops of pesto. Enjoy!

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