Cauliflower Pizza with Zucchini Pesto


Cauliflower Base

600gms cauliflower florettes

2 cloves garlic

1 tablesp fresh parsley

1 tablesp fresh basil leaves

2eggs beaten

30gms grated parmesan

Sea salt and freshly ground pepper


1 bunch asparagus, trimmed and stems cut on an angle

500gms mixed heirloom tomatoes (or any small tomatoes)

4 marinated artichokes, halved lengthwise and drained

1 med red onion thinly sliced into rings

2 tablesp olive oil

2 tablesp lemon juice

1 burrata to serve (see note)

Zucchini Pesto

1 zucchini

40gms almonds (1/4 cup)

2 cloves garlic

½ cup basil leaves (firmly pressed into ½ cup)

Zest of 1 lemon (about 2 teasp)

2 tablesp lemon juice

20gms finely grated parmesan (1/4 cup)

60mls olive oil (1/4 cup)

Sea salt and freshly ground pepper

Extra basil leaves to serve


  1. Preheat oven to 220C
  2. Line 2 large trays with baking paper (or silicon sheets if you have them)
  3. Spray one sheet liberally with oil (for cauliflower base)
  4. Place cauliflower, parsley and basil in bowl of food processor
  5. Pulse till chopped…about the size of grains of rice
  6. Transfer to large bowl with whisked eggs and grated parmesan
  7. Season and stir till well combined
  8. Pour onto prepared tray to form a rectangle 5 mm thick
  9. Bake 30 mins or till cooked through and golden
  10. Place asparagus, tomato, artichoke, onion, lemon juiceand oil in a bowl
  11. Season and toss till vegetables are well coated
  12. Spread mixture evenly over prepared tray
  13. Bake 20 mins or till tomatoes begin to split and are tuning golden
  14. While base and topping are cooking, make zucchini pesto
  15. Combine all ingredients in food processor and process till smooth
  16. Add 1 tablesp water to loosen mixture if it is too thick. Season to taste
  17. To Serve
  18. Spread desired amount of pesto evenly over cauliflower base
  19. Top with hot vegetable mixture mixture (no liquid) and fresh basil leaves
  20. Place burrata in the middle and make a small incision so that the inside oozes out
  21. Slice and enjoy