Tag Archives: pizza

Cauliflower Pizza Crust

Cauliflower Pizza Crust

I make bread about two or three times a week and in addition I make chappati or roti and pizza and cake. So unlike some people who need to throw out their sourdough starter to make a fresh starter, I never throw mine out because it is used so frequently, even for cakes. Sourdough starter needs to be applied in most of the flour to break down the phytic acid so our bodies can easily absorb the nutrients from that flour (to learn more read Why sourdough starter)

I’ve made a lot of pizza and I love to try many different sauces to spread atop the pizza crust before sprinkling the topping. I’ve made Tom Yam paste sauce, tandoori paste sauce, home-made thousand island sauce and regular tomato sauce.

cauliflower pizza crust
cauliflower pizza crust with tomato sauce topping

The pizza crust is an important deciding factor of how good a pizza is. Mine are always made with sourdough starter and once you have tried this, like me, it is difficult to appreciate pizzas from pizza chain restaurants anymore. In fact to me their crust tastes like cardboard, more so from the fact they all use white flour which you will never find in my kitchen.

cauliflower pizza crust
press the cauliflower rice flour mix into a round shape on a pizza tray

So to venture to make a different kind of base with cauliflower was pretty risque. But if cauliflower ice cream tastes good (if you haven’t tried it, wait for my recipe for another time) why not try cauliflower pizza crust? It is great for gluten-free and paleo diet lovers.

cauliflower pizza crust
cauliflower pizza crust with green tomato chutney sauce






Cauliflower pizza crust
Slice of cauliflower pizza with green tomato chutney sauce

















The other novelty to this recipe is the use of green tomato pickle as a sauce on the base which I tried for the first time with this recipe. Cauliflower pizza crust tastes more like a pancake and so using a pickle such as this is ideal. This pickle does not go with a bread base pizza.

Cauliflower Pizza Crust


Pureed steamed cauliflower
Pureed steamed cauliflower

650g cauliflower head trimmed, chopped and steamed

150g 1 cup rice flour

salt to taste

25g soft cheese

1/3 cup green tomato pickle

one 95g can of tuna

tomato sauce

6 cherry tomatoes

5 medium sized Swiss brown mushrooms roughly chopped


(This makes two 20cm pizza crusts)

  • Puree the
    cauliflower pizza crust
    home-made cream cheese

    steamed cauliflower in a food processor. Drain through a fine sieve, to remove excess liquid. Once fully drained, add the rice flour and mix well. Add salt

  • Preheat oven to 230 degree C. Line a 30 cm round pizza tray with baking paper. Press cauliflower and rice flour mixture into the tray. Bake for 20 mins or until golden. Remove from oven.
  • On top of one cauliflower pizza crust spread green tomato chutney and for the topping sprinkle tuna fish. I used no cheese for this crust.
  • For the second cauliflower pizza crust, spread tomato paste over the second pizza and then for topping spread out sliced cherry tomatoes, mushrooms and then dab with cream cheese.
  • Bake for a further 10 mins, then take out of the oven and serve. 

This cauliflower pizza is suitable for those who are on a gluten-free diet.







Tom Yam Pizza

Tom Yam Pizza

All my pizza bases are freshly made with sourdough starter. I grind the wholegrains and use fresh flour. Flour does not last long. Flour sold commercially has had the bran and germ removed [the most nutritious part of the wheat containing the vitamins and oils such as tocopherol or Vitamin E] so it will last longer. Over 25 nutrients found in wholegrains are absent from white flour. In addition I ferment the flour with sourdough starter for hours to break down phytic acid so the body is able to easily absorp these nutrients. Please read “WhySourdough Starter?” to learn more.

Tom Yam pizza

Tom Yam Pizza Base


200 gm starter

600 gm (22 oz) wholegrain flour or spelt flour

400ml (14 fl oz) filtered water

2 tsp (10 gm) saltTom Yam pizza

Tom Yam Pizza Paste


Makes 3/4 cup [180 ml]

  • 4 Tbsp lemongrass
  • 5 cloves garlic
  • 1 thumb-size piece ginger or galangal
  • 1 fresh red chili or cayenne pepper
  • 1/2 cup fresh chopped coriander leaves
  • 2 Tbsp fish sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp soya sauce
  • 1/2 tsp shrimp paste
  • 1/4 cup [60 ml] lemon juice
  • 1 1/2 tbsp sugar [22 gm]
  • 2-3 spring onions, sliced



Pizza base

Tom Yam sauce


Red onions

Pumpkin, steam till partially soft

Fresh basil leaves

Tom Yam pizza
Chemical-free Swiss Browns from Shoalhaven Mushrooms


  • First make the Tom Yam paste by simply blending all the ingredients in a food processor. To make the pizza sauce dilute the paste with a little water and add salt. You can keep this paste in the fridge and use the next time you make Tom Yam pizza or any other dish that requires Tom Yam paste. I don’t add salt when making the paste so I can adjust the salt in the different recipes in which I use this paste. Besides, ingredients such as shrimp paste, soya sauce and fish sauce in this paste already contain salt.
  • To make Tom Yam pizza base pour filtered water into a bowl. Add active sourdough starter. As I use a dough starter it won’t dissolve easily. You will need to just mash it into the water with the back of a spoon but it does not need to be completely dissolved.
  • Add the flour and roughly bring it all together like a lumpy mass. Don’t knead just yet. For the wild yeast to work effectively I prefer to leave this lumpy mass for about an hour before I add salt. Salt can hinder fermentation. After an hour or hour and a half, add the salt. Don’t leave it for longer than two hours before adding salt.
  • Once salt has been added, knead the dough till it is silky smooth – about 5 to 10 mins should be sufficient.
  • Leave at least four hours to proof. After proofing you are ready to shape it. For pizza, I never use a rolling pin. I just pull off enough dough to make a round ball and then press down on the ball of dough starting from the middle outwards, evenly on all sides into the shape of a disc. Don’t worry if it is not a perfect round shape. In fact true artisan pizzas are irregular shapes. This is more rustic and does not conform to the standard, uniform round shapes you would get from pizza parlours.
  • Leave the shaped dough anywhere from 30 mins to an hour [depending on how warm your kitchen is] for the final rise. If it is very warm 30 mins will do. Meanwhile heat the oven to 200°C for at least 15 mins. Then bake the pizza bases only till it rises and NOT till it browns. It should take about 10 mins. Then take out the bases.
  • spread the Tom Yam sauce over the pizza bases.
  • Slice the steamed pumpkin and spread out over the pizza base on top of the Tom Yam sauce. Add red onions and mushrooms. Finally the cheese.
  • Return the pizza to the oven to complete the baking. Rotate the pizza around so the bread will bake evenly and bake through until bread base is brown and cheese melted. Then turn off oven and take out the pizza and garnish with basil leaves and let it sit in the heat of the oven that is turned off for five minutes. Now the pizza is ready.