250 g cauliflower, cut into large chunks

50 g shredded mozzarella cheese, divided

50 g freshly grated Parmesan cheese

1 egg  

1/4 tsp salt  

1/4 tsp ground black pepper  

½ small clove of garlic    

¼ onion

¼ tsp of oregano   

¼ package sieved tomatoes


• Preheat oven to 220 degrees °C.

• Grate cauliflower into a bowl using a fine grater. Chop up any remaining pieces that are too small to grate but too big for the crust.

• Steam or cook cauliflower until soft and tender, 4 to 6 minutes. Pour cauliflower into a clean dish towel cool easily handled, 15 to 20 minutes.

• Wrap the towel around the cauliflower and squeeze out as much liquid as possible; the drier the cauliflower is, the better it will hold together as a crust once mixed with the other ingredients.

• Peel garlic and onion; cut onion into small cubes.

• Combine cauliflower, Parmesan cheese, egg, salt, pepper and onion in a large bowl and press the garlic.

• Form pizza ground on baking paper.

• Bake in the preheated oven until golden brown, about 15 minutes.

• Spoon a small amount of sieved tomatoes onto each cauliflower crust. Top with topping-suggestions, oregano and mozzarella cheese, dividing evenly among the crusts.

• Bake until golden brown and cheese is melted, about 15 minutes. Let sit in pan for 5 minutes before moving each bite to a cooling rack. Let cool for 10 minutes.


TOPPING 1: Ruccola Salat & Tomatoes

TOPPING 2: 50g paprika & 50g zucchni & 50g Zucchini