• For the pizza crust:
  • 1 cauliflower head
  • 1 egg
  • 1 tsp dried oregano
  • Pinch of salt
  • 1 clove of garlic, crushed
  • 50g Parmesan cheese, shredded
  • For the pesto:
  • 30g rocket
  • 1 tbsp of pine nuts, roasted
  • 2 tbsp olive oil
  • 30g Parmesan cheese, shredded
  • 1 clove of garlic, crushed
  • Pizza ingredients:
  • Buffalo mozzarella
  • Bag of mixed lettuce leaves

Author of this recipe

Love My Salad

Love My Salad

Community organisation

Welcome to our salad community. 'Love My Salad' is a global movement devoted to sharing knowledge and inspiration about vegetables and salads. We are a platform... Read more

This vegetarian dish is packed with veggies: the crust is made from cauliflower and the pesto with rocket, and the pizza is topped with a mixture of crispy and tender baby lettuce leaves. The creamy mozzarella gives the dish a touch of tanginess. All the flavour with none of the carbs! 

Total votes: 511


  • Preheat oven to 200 degrees.
  • Cut the cauliflower into florets. In a food processor, blend to create cauliflower rice.
  • Pour the rice into a colander for an hour. Place cauliflower in a teatowel (or other similar cloth) and squeeze to ensure all liquid is removed. 
  • Combine cauliflower rice with egg, oregano, salt, garlic and Parmesan cheese. Spread mixture evenly onto a baking sheet, in the shape of a circle 
  • Bake the pizza crust in the oven for 30-40 minutes.
  • Meanwhile, prepare the pesto by blending rocket, pine nuts, olive oil and Parmesan cheese together so it forms a smooth paste. 
  • Top the pizza with the pesto, slices of mozzarella and lettuce leaves. 

Want to stay up-to-date? Subscribe to our newsletter!