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Deliciously Ella's Cauliflower Pizza

If you’re a pizza lover, this recipe is going to make you so happy! I know the idea of using cauliflower as a pizza base may sound strange, but this is the best healthy crust I've come across; it really is amazing. Even the sceptics have loved it!


  • 4 tablespoons chia seeds
  • 2 cauliflowers (about 1kg), roughly chopped
  • 200g Apple Purée
  • 300g brown rice or buckwheat flour
  • juice of 2 lemons
  • 2 tablespoons tamari
  • salt
  • 4 teaspoons dried oregano
  • 4 teaspoons dried basil

For the toppings:

  • tomato purée
  • sliced tomatoes
  • canned sweetcorn
  • sliced mushrooms
  • fresh basil leaves
  • handful of rocket
  • salt and pepper
  • olive oil

Method | Makes 2 large pizza crusts | Serves 4 – 6:

Place the chia seeds in a bowl with 280ml of water. Leave for 10–15 minutes, until the chia has formed a gel.
Preheat the oven to 200°C (fan 180°C).
Place the cauliflower in a food processor and blend it until a flour-like substance forms; this should take about a minute (you may need to do this in 2 batches). Place in a nut milk bag (page 53) and knead out excess water: it may take a few minutes but it’s a really important step, so please don’t skip it!
Add the cauliflower to a mixing bowl with the chia and apple purée and stir until blended. Mix in the flour, lemon juice, tamari, salt and dried herbs. Slowly pour in 150ml of ice-cold water, using your hands to mix it to a sticky dough. Divide the dough into 2 pieces.
Line 2 baking trays with baking parchment and spread each piece of dough out over it, to form a pizza base. Bake the crusts for 20–30 minutes.
Once they are firm and slightly crispy, add the tomato purée and your toppings (except any basil or rocket), then cook for another 5–10 minutes. Sprinkle with salt and pepper, the leaves, if using, and a drizzle of olive oil, then slice and serve!


Kitchen Know-How

I know it sounds strange to tell you to take the water out of the cauliflower and then add more water to the mix, but – trust me – it’s vital for the recipe to work, as it means you get exactly the right amount of liquid needed for the crust to bake properly.


This recipe is from Deliciously Ella Every Day by Ella Woodward, published by Hachette Australia, RRP $29.99. Photo Credit: Clare Winfield.

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