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Cauliflower Pizzette tricolore – makes 12

The healthiest pizza you will have come across and hopefully the tastiest too. A firm favourite in my house, they are packed with veggies and beans and the kids still think it’s treat day.

What you need:

For the pizza bases:

500g cauliflower florets – leaves and tough stems removed

200g wholemeal flour

0.5 tsp salt

3 tbsp olive oil

For the tomato sauce:

2 tbsp olive oil

400g passata

2 tbsp tomato puree

1 tsp garlic granules

0.5 tsp onion powder (optional)

1 tbsp date syrup


For the ‘ricotta’:

60g cashew kernels – soaked in boiled water for 15 minutes

Half a tin of butterbeans – drained and rinsed

100ml plant milk of choice

2 tbsp nutritional yeast


How you do it:

Pre heat your oven to Gas 5 (190C).

In a high power food processor blend the cauliflower florets until you get a smooth, almost creamy consistency. Add the flour, olive oil and a little salt and blend again until everything is well combined. Taste and add a little more salt if needed.

Now form balls in your hands and using your fingertips create circles of approximately 10cm diameter and 1cm hight on a lined baking tray, leaving the outer circle a little thicker.

The dough feels much wetter than normal pizza dough at this stage.

Bake for 20-25mins until slightly brown and firm.

Meanwhile soak your cashew kernels in boiled water and put aside.

Heat up the olive oil in a frying pan and once hot add the passata, tomato puree, garlic granules, onion powder and date syrup and season to taste.

Simmer on low heat for about 15 minutes or until it has reduced to a puree like consistency.

Drain the cashews and add butterbeans together with the plant milk and nutritional yeast and blend until smooth, season to taste.

Once the pizza bases are done, spread the tomato sauce on top and add a few dollops of bean ricotta, then briefly return to the oven to heat up.

Grown ups and spice lovers add a handful of rocket leaves and a sprinkle of black pepper.



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