Cauliflower/Broccoli Pizza

If you are craving a fast food pizza but want to stay on the healthy side, this is a great alternative you can try! The base is light and the toppings you choose should help fill you up just as much as you need. This is how it looks:

Base Ingredients (makes 2 pizzas):

  • 1 pound cauliflower florets (fresh or frozen) OR 1 pound broccoli florets
  • 3 tablespoons ground chia
  • 6 tablespoons water
  • ½ cup oat flour
  • ½ teaspoon Himalayan salt
  • ½ teaspoon garlic powder
  • 1 tablespoon Tamari
  • ½ teaspoon dried oregano (optional)


  1. Preheat the oven to 400F and line a baking sheet with parchment paper. Place the cauliflower/broccoli florets in the bowl of a large food processor and pulse until a rice-like texture is created.
  2. Note: I used my cauliflower “rice” raw rather than cooked. If you prefer to cook it, bring it to a boil, cook for a few minutes, and most importantly: Drain the liquid by squeezing the rice in a dish towel. This will ensure your pizza base is crunchy. Then leave to cool for a few minutes. I also believe that cooking it is a better idea as it helps bind the whole mix together much better.
  3. In the meantime, mix together 2 tablespoons of ground chia with 6 tablespoons of water. Set aside and allow the mixture to thicken. This will also help bind the whole mixture together.
  4. Grind the oats. You should have a flower at the end.
  5. Place the raw/drained cauliflower/broccoli in a large bowl, then add in the chia mixture, the oat flour, the additional tablespoon of chia seeds, salt, garlic and dried oregano (this is optional). Stir well to mix, then press the mixture into the parchment-lined baking sheet. (My base mixture was enough for 2 pizzas). Press the crust together firmly.
  6. Bake at 400F for 30 minutes, until the top is lightly golden and dry to the touch.
  7. You could use this pizza crust as is, but it won’t be firm enough to lift with your hands. For best texture, I recommend using an additional piece of parchment paper to flip the entire pizza crust, then bake for an additional 15 minutes.
  8. Once the crust is firm and dry, add your favorite pizza toppings and return to the oven briefly to let everything heat up, about 5–10 additional minutes. I added homemade tomato puree/sauce, green onions, mushrooms, olives, cherry tomatoes, sweet corn, fresh spinach and a sprinkling of nutritional yeast, which gave it a great cheesy flavour. Feel free to play with the toppings and use what you like.

Broccoli Base:

Cauliflower base Pizza:

Broccoli base Pizza:


PS. Please leave your comments below should you have any questions or feel free to add an after review if you try it.

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