Brisbane CBD group fitness for women

Cauliflower Pizza Base – Low Carb


1 cauliflower, cut into florets

2 teaspoons dried mixed herbs

2 eggs

2 tablespoons grated parmesan cheese

1 tablespoon coconut flour

A good pinch of salt and pepper



Place half the florets in a food processor and gently process until they resemble grains of rice.

Repeat with the other half and transfer to a microwave oven-safe bowl.

Cover and cook on high for 5-6 minutes.

Let stand for a further two minutes then spread the cauliflower out on a clean tea towel on the kitchen bench to cool.

When cool enough to handle, wrap the cauliflower in the tea towel and wring out as much excess fluid from the cauliflower as possible.

Transfer back to the bowl and add the remaining ingredients and stir until well combined.

Cover a large baking sheet with baking paper then mound the cauliflower mixture into the centre of the tray and using your hands, press the mixture into a disc-shape that is about 8-10mm thick.

Bake at 150oC in the oven for 20-25 minutes or until golden on top.

Remove the base from the oven and flip over and return to the oven to continue cooking for a further 20 minutes or until the side is also golden brown.

You can then remove the base and top with your favourite pizza toppings and bake in the oven for a further 15 minutes, or cool completely on a rack and store in the fridge in a plastic bag for up to three days.

The bases can also be frozen for up to 6 months.

Each base serves two people (189 calories per serve).