Cauliflower pizza with mozzarella & zucchini

prep + cook time 1 hour 25 minutes serves 4
serves 4

  • 1 small cauliflower (1kg), trimmed, cut into florets
  • ¼ cup (30g) coarsely grated cheddar
  • 1 free-range egg, beaten lightly
  • ¾ cup (60g) coarsely grated parmesan (see tips)
  • ½ cup (130g) tomato passata
  • 2 small zucchini (180g), sliced thinly into ribbons
  • 1 cup fresh basil leaves
  • 1 fresh small red (serrano) chilli, sliced thinly
  • 100g (3 ounces) buffalo mozzarella, torn coarsely
  • 1 tablespoon olive oil
  • 1 tablespoon finely grated lemon rind or strips (see tips)
  • 1 tablespoon lemon juice

1          Preheat oven to 200°C/400°F. Line two oven trays with baking paper; mark a 22cm (8¾-inch) round on paper, turn paper over.

2          Process cauliflower until finely chopped. Place in a microwave safe bowl, cover with plastic wrap; microwave on HIGH (100%) for 12 minutes or until tender. (Alternatively steam cauliflower, but do not boil it as this will make the crust too soggy). Drain. When cool enough to handle, place cauliflower in the centre of a clean tea towel. Gather ends together, then squeeze excess moisture from cauliflower.

3          Combine cauliflower, cheddar, egg and ¼ cup of the parmesan in a large bowl; season. Shape cauliflower mixture into marked rounds on trays; smooth the surface. Bake for 25 minutes or until golden.

4          Spread bases with passata, top with half of the zucchini and basil, then chilli, mozzarella and remaining parmesan. Bake for 20 minutes or until golden and crisp.

5          Meanwhile, combine oil, rind, juice and remaining zucchini and basil in a medium bowl; season to taste.

6          Serve pizzas topped with zucchini salad.


Traditionally parmesan is made with calf rennet. When purchasing check ingredients to see that the cheese is vegetarian, make sure it doesn’t contain calf rennet. Passata is sieved tomato puree sold alongside other bottled pasta sauces in most supermarkets. You can use your favourite pasta sauce instead, if you prefer. If you have one, use a zester to create strips of lemon rind. If you don’t have one, peel two long, wide strips of rind from the lemon, without the white pith, then cut them lengthways into thin strips.

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