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Cauliflower Pizza Base with Tomato, Olives, Spinach & Cheese (Gluten-Free, Vegetarian)


Cauliflower Flour Mix

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5 from 1 vote
Prep Time 1 hr 10 mins
Cook Time 10 mins
Course Main Course
Servings 2 24cm pizzas



  • 1 tsp yeast
  • 2 tbsp warm water
  • 1 tsp honey
  • 250 ml water
  • 340 g PomPom Paddock Flour
  • ¼ tsp salt


  • 1 cup tinned crushed tomato
  • 1 clove garlic finely grated
  • 1 tbsp olive oil
  • Good pinch salt and black pepper


  • 200 g baby spinach wilted in a hot pan with a little olive oil.
  • 1/3 cup pitted black olives chopped
  • 150 g grated vegan cheese or mozzarella grated
  • Black pepper
  • 2 tbsp olive oil to drizzle
  • Lemon to serve if desired


  • For the pizza base, combine the yeast, 2 tbsp water and honey in a small bowl and let sit for 10 minutes then add the rest of the water to this. Place the flour into a larger mixing bowl and add the water to this and mix with your hand to combine. Knead the mix for 5 minutes then cover with a tea towel and leave at room temp for 40 minutes. Gently knock the dough back, knead again for 1 minutes then tip onto a bench and divide in two equal pieces.
  • Preheat an oven to 200C.
  • In a small bowl combine the tomato, garlic, olive oil, salt, pepper and set aside.
  • One by one, roll each of the dough balls between two pieces of baking paper to approx. 24cm circles.
  • Peel off the top piece of paper and transfer the bottom piece with the rolled dough onto a baking tray.
  • Spread each pizza base with the tomato, then top with wilted baby spinach, olives and cheese. Season with salt and pepper, drizzle with a little olive oil then bake in the oven for approx. 8-10 minutes, serve with lemon to squeeze over if desired.
Categories Pasta & Pizza, Savoury
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