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We all love pizza but it's not something that we can eat every day. Sometimes, it's worth finding healthy alternatives so we can enjoy the flavours a little more often.

This is a twist on the low carb cauliflower crust pizza which is floating around the ether. I prefer Romanesco cauliflower as it has a more delicate and nutty taste and it’s rich in vitamins C and K, carotenoids and antioxidants and fibre. I also think it carries the Italian flavours a little better than normal cauliflower. It's available from good greengrocers!


For crust

300g Romanesco cauliflower

100g broccoli

50g ground almonds

100g egg whites (approx 3 large egg whites)

1 clove of garlic - crushed

1 tsp oregano

1 tsp marjoram or parsley

For sauce

1 tin of plum tomatoes400g

50g cooking chorizo (optional)

1 small red chilli or ¼ tsp red chilli flakes

1 clove of garlic - crushed

1 tbsp tomato puree

1 tsp aged balsamic vinegar

1 tsp olive oil

For toppings

Roast pepper1 sliced

125g buffalo mozzarella

6 black olives - halved

10 basil leaves

10 baby plum tomatoes


  1. Pre-heat oven to 200C/180C fan/gas mark 6.

  2. Remove the leaves from the Romanesco cauliflower and broccoli and blitz in a food processor until finely chopped

  3. Transfer all the Romanesco and broccoli in a bowl and cover with cling film and microwave on High for 4 mins until softened.

  4. Tip onto a clean tea towel and leave to cool a little before collecting the edges and squeezing as much liquid as possible out of the cooked vegetables.

  5. Transfer back into the food processor and add the ground almonds and egg whites and other ingredients for the crust.

  6. Line a baking tray with a Teflon baking sheet and spread the Romanesco mix into the centre of the tray using your hands to create a 30 – 35cm round.

  7. Bake for 18 - 20mins until golden brown and starting to crisp a little at the edges.

  8. Meanwhile, heat the olive oil in a saucepan and add the chilli (and chorizo) if using.

  9. Cook for about 1 min before adding in the tinned tomatoes, tomato puree, balsamic vinegar and garlic. Allow to cook and reduce down for 20 minutes.

  10. Season well and blend with a hand blender.

  11. Allow the cooked Romanesco crust to cool before topping with the tomato sauce.

  12. Turn the oven up to 240C/220C fan/gas mark 8.

  13. Arrange the vegetables and mozzarella on the tomato sauce and bake for 12 minutes.

  14. Top with the basil leaves and enjoy!



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