recipe by Saskia Gregson-Williams

Who doesn’t love pizza? It is one internationally loved meal, but healthy it is not… well, not until now.

I am all for sneaking in as many vegetables as possible in my meals: spinach in smoothies, zuchinni in muffins… you get the picture! So it only figures that this pizza is made with an incredibly delicious cauliflower-almond crust; gluten-, wheat-, dairy- and grain-free.

I love my pizza crusts, doughy in the center, not like a crunchy cracker (which is very common with gluten free baking). This crust fits the bill, it’s perfectly crispy on the outside with a doughy consistency in the middle. Topped with the most divinely sweet sun-dried tomato sauce, and delicious sauteed veggies. Really simple to make, these mini pizzas are the perfect one sized portion and go down a treat!

Remember to hashtag #hipandhealthy on Instagram and twitter so we can see all your awesome recreations! Happy Pizza making!


Mini Caulliflower Pizza

Makes 2-4


1 cauliflower

3/4 cup ground almonds

2 tbs flax + 6 tbsp water

Sun dried tomato pesto sauce

1 cup sundried tomatoes

1 tbsp olive oil

2 plum tomatoes

1 handful basil

1/2 cube garlic


2 mixed peppers

1/2 large red onion

1 punnet mushrooms

1/2 cup olives

4 tbsp pinenuts

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For the crust
Preheat the oven to 450 degrees. Chop the cauliflower and pulse the flourettes in a food processor. Process until it resembles a rice like consistency, do not process for too long or it will turn into a puree. In a small bowl mix together the flax, and water, leave to sit for 5 minutes until it turns into an eggy texture. In a mixing bowl mix together the almond flour, cauliflower and flax “eggs”. The mixture will be wet, but easy to handle, if you need to add more almond flour do. Knead the dough and press onto a pizza stone or baking sheet lined with parchment paper. Mould the dough into 4 small pizzas. Spread the mixture to be less than 1/4 an inch thick, making sure the dough stays together. Bake the pizza crust for 30-35 minutes, or until crispy, and cooked through.

For the sauce: Simply blend until smooth.

For the topping: Sautee the red onion, peppers and mushrooms in a little olive oil until soft. Toast the pinenuts and halve the olives if you wish.

To compile generously spread the tomato sauce, top with sautee’d vegetables, olives and scatter with pinenuts.