Cauliflower Pizza Base Recipe – Eggless & Gluten-Free Indian Style

Last Updated on 6 months ago by Neha Deshmukh

Cauliflower Pizza Base Recipe – Eggless & Gluten-Free Indian Style

Hey everyone! If you’re anything like me, you love pizza. But sometimes, you want to enjoy a slice without the guilt or the gluten. That’s where this cauliflower pizza base comes in! I first stumbled upon this recipe when trying to find a way to sneak more veggies into my family’s meals, and it’s been a hit ever since. It’s surprisingly easy, totally delicious, and a fantastic way to enjoy pizza night, guilt-free.

Why You’ll Love This Recipe

This isn’t just another diet recipe; it’s a genuinely tasty alternative to traditional pizza. It’s perfect for those following gluten-free, low-carb, or keto diets. Plus, it’s eggless, making it a great option for those with egg allergies or preferences. Honestly, even if you don’t have dietary restrictions, you’ll love how light and flavorful this pizza is!

Ingredients

Here’s what you’ll need to make this amazing cauliflower pizza base:

• 1 small cauliflower
• 1 small egg
• 1 tbsp coconut flour
• 1 tsp oregano
• To taste salt and pepper
• 1 tbsp tomato paste
• 200 gm cooked chicken (or your protein of choice!)
• ¼ cup mozzarella cheese
• As needed vegetables (onion, tomato, capsicum)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Cauliflower: You want a medium-sized head. Don’t worry about it being perfect!
• Coconut Flour: This is our gluten-free superstar! It helps bind the cauliflower together. If you don’t have it, almond flour can work in a pinch (though the texture will be slightly different).
• Oregano: Dried oregano works best for that classic pizza flavor.
• Vegetable Variations: This is where you can get creative! Feel free to swap out the onion, tomato, and capsicum for veggies you love. In India, we often use paneer (Indian cheese) and spinach – they’re amazing on this pizza! You could also add some finely chopped green chilies for a little kick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper – this prevents sticking and makes cleanup a breeze.
2. Cut the cauliflower into florets, give them a good wash, and microwave in a bowl with a little water for about 7 minutes, until tender. Let it cool down enough to handle.
3. Now, the slightly messy part! Blend the cooled cauliflower into fine grains. A food processor works best for this.
4. This is important: squeeze out as much excess moisture as possible using a clean kitchen towel. Seriously, get in there and wring it out! This prevents a soggy base.
5. In a bowl (or back in the food processor), mix the cauliflower, egg, coconut flour, oregano, salt, and pepper until everything is well combined.
6. Spread the mixture onto the prepared baking tray, shaping it into a pizza base. It doesn’t have to be perfect – rustic is charming! Prick it all over with a fork. This helps prevent bubbling.
7. Bake for 15 minutes, or until the base is crisp and golden around the edges.
8. Remove from the oven, spread with tomato paste, and top with your cooked chicken, veggies, and mozzarella cheese.
9. Pop it back into the oven for another 5 minutes, or until the cheese is melted and bubbly.
10. Serve immediately and enjoy!

Expert Tips

• Don’t skip squeezing out the moisture from the cauliflower! It’s the key to a crispy base.
• If your oven runs hot, keep a close eye on the base during baking to prevent burning.
• For a crispier base, you can bake it for a few extra minutes.

Variations

• Vegan Adaptation: Simply replace the egg with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes). Use a vegan mozzarella alternative.
• Spice it Up: Add a pinch of chili flakes or some finely chopped green chilies to the cauliflower mixture for a spicy kick. My friend, Priya, loves adding a dash of garam masala too!
• Cheese Choices: Feel free to experiment with different cheeses! Cheddar, parmesan, or a blend of Italian cheeses all work well.

Gluten-Free Confirmation & Flour Substitutions

This recipe is naturally gluten-free thanks to the use of coconut flour. If you don’t have coconut flour, you can try using almond flour, but the texture might be slightly different. About 1.5 tablespoons of almond flour should be a good substitute.

Spice Level Adjustment (Adding Chili Flakes/Green Chilies)

Want a little heat? Add ¼ – ½ teaspoon of chili flakes to the cauliflower mixture, or finely chop one green chili and mix it in. Adjust to your spice preference!

Festival Adaptations (Navratri-Friendly with permitted ingredients)

During Navratri, you can easily adapt this recipe by using permitted ingredients like potatoes, singhara flour (water chestnut flour) instead of coconut flour, and avoiding onion and garlic.

Serving Suggestions

This cauliflower pizza is delicious on its own, but it’s even better with a side salad. A simple green salad with a light vinaigrette is perfect.

Storage Instructions

Leftover pizza is best enjoyed immediately, but you can store it in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a skillet for best results.

FAQs

Is this pizza base suitable for a low-carb diet?

Yes! Cauliflower is naturally low in carbs, making this a great option for those following a low-carb lifestyle.

Can I make the cauliflower pizza base ahead of time?

Absolutely! You can make the base and bake it until it’s partially cooked. Then, store it in the refrigerator for up to 24 hours before adding the toppings and finishing it in the oven.

What if my cauliflower base is too soggy?

Make sure you squeeze out all the excess moisture from the cauliflower. If it’s still soggy, try baking it for a few extra minutes.

Can I use a different type of cheese?

Definitely! Feel free to experiment with your favorite cheeses.

What vegetables work best on this cauliflower pizza?

Honestly, any veggies you like! But some of my favorites are mushrooms, bell peppers, onions, spinach, and olives.