Makes: 2 individual pizzas

Cauliflower Pizza With Spinach And Egg

Cauliflower Pizza With Spinach And Egg

Prep time: 15 minutes

Cooking time: 40 minutes


For the base:

  • 1 medium cauliflower
  • 100g ground almonds
  • 1 tsp dried Italian herbs
  • 3 medium British Lion eggs

To top:

  • 125ml tomato passata
  • 125g mozzarella
  • 100g bag baby spinach
  • 2 medium British Lion eggs


  1. Break the cauliflower into florets. Place in a food processor (you might have to do this in batches) and whizz until the cauliflower resembles couscous.
  2. Place the cauliflower into a bowl, cover with cling film and microwave on high for four minutes, until soft. Leave to cool, then place into a clean tea towel and wring out as much moisture as possible.
  3. Preheat the oven to 200C/ 180 fan / gas mark 6. Line two baking sheets with parchment paper. Place the cauliflower into a clean bowl, add the ground almonds, dried herbs, eggs and season generously. Mix well until combined, then divide into two and place each half onto the lined baking sheet.
  4. Using your hands, shape each half into a circle, about one centimeter thick, and slightly thicker around the edge. Bake in the oven for twenty-five minutes, until golden and starting to crisp.
  5. Meanwhile microwave the spinach in its bag for two minutes. Leave to cool slightly, then squeeze out any excess moisture.

British Lion Eggs is kick-starting this year's British Egg Week (10th - 17th October) with the launch of the #PutanEggonit campaign, which aims to encourage more adventurous ways of eating eggs.

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