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Guilt-Free Cauliflower Pizza

Net Carbs: 6.03g
Servings 2 small pizzas
Calories 408.25 kcal


  • 5 oz 140g free-range bacon
  • 1 onions finely sliced
  • 2 tablespoons olive oil
  • 1/4 cup basil pesto
  • 1/2 cup grated mozzarella
  • 1 oz 30g feta, crumbled
  • a few sprigs of thyme and chopped parsley or micro herbs

For the base

  • ½ cup almond meal
  • 12.5 oz 350g cauliflower florets
  • 2 free-range eggs lightly beaten
  • 1/3 cup grated Parmesan
  • salt and pepper


  • Turn grill on in oven. Line a tray with parchment paper and put bacon on. Place under grill and cook till crispy. Set aside. Cut into pieces.
  • While bacon is cooking add oil to fry pan and cook onions over a medium heat until caramelized. Set aside.
  • Place the cauliflower florets into food processor and blitz for about 15secs or until it becomes like small crumbs. Place into bowl a large mixing bowl along with the almond meal. Add eggs, Parmesan and salt and pepper and mix till combined.
  • Preheat oven to 390 (200C). Line a baking tray with parchment paper and divide mixture into two and shape into two 8” (20cm) square pizza bases. Place into oven for 15-20 minutes or until golden on top.
  • Spread the basil pesto over the bases and top with the free-range bacon, onion, feta and mozzarella. Cook for a further 5-10 minutes or until cheese melted. Finish off by sprinkling thyme and parsley or micro herbs on top before serving.