Not So Niçoise Cauliflower Pizza Recipe

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  • Healthy



Taken from I Quit Sugar For Life (£14.99; Macmillan)

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  • Crust
  • 1 medium-sized cauliflower, grated (by hand or in a food processer until rice-sized, but not pulverised) and cooked, well drained, cooled slightly
  • 100 g goat’s cheese or grated cheddar cheese
  • 1 egg
  • sea salt and freshly ground black pepper
  • Topping
  • 1⁄2 teaspoon curry powder
  • 1⁄4 cup (60 ml) Greek-style full-fat organic plain yoghurt
  • 2 stalks broccolini (tender stem broccoli), sliced into 4 lengths
  • 1⁄2 small red onion, finely sliced
  • 2 teaspoons capers
  • 1⁄2 cup (115 g) diced feta
  • 1⁄4 cup (40 g) small pitted olives
  • 195 g can sustainably fished tuna in olive oil
  • 4 anchovy fillets
  • 2–3 eggs
  • sea salt and freshly ground black pepper


  • Preheat the oven to 200°C (gas 6) and line a baking tray with baking paper. 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 1–1.5 cm thick. Bake for about 30–35 minutes, or until firm and golden, then remove from the oven.

  • To make the topping, mix the curry powder into the yoghurt and spread the mixture to the edges of the crust. Scatter with the tender stem broccoli, onion, capers, feta, 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.

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