Healthy Meets Tasty
This spelt pizza with cauliflower crust is a lighter take on traditional pizza.
It’s crisp, flavourful, and holds toppings beautifully without feeling heavy. The base combines spelt flour and cauliflower for extra texture and fibre, giving you a satisfying crust with less gluten and more goodness.
Why This Pizza Works
It’s quick, flexible, and bakes up golden every time.
No yeast, no long waits—just simple prep and a tasty crust in under an hour. Whether you’re cutting back on wheat or just fancy a fresher slice, this recipe delivers. Load it with veg, cheese, or whatever you like.
Spelt Pizza with Cauliflower Crust
Description
A crisp, golden pizza crust made with cauliflower and spelt flour. It’s light, fibre-rich, and perfect for gluten-reduced diets—ready in under an hour.
Ingredients
Instructions
Prep the cauliflower:
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Preheat oven to 200°C (fan 180°C) / 400°F. Blitz cauliflower florets in a food processor until fine like rice.
Cook and drain:
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Microwave the cauliflower for 4–5 minutes. Let it cool slightly, then place in a clean tea towel and squeeze out as much moisture as possible. This step is key.
Make the crust mixture:
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In a bowl, mix the cooked cauliflower, spelt flour, egg, olive oil, garlic powder, oregano, salt, and pepper. Stir until it forms a sticky dough.
Shape the base:
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Place the mixture onto a baking sheet lined with parchment. Flatten into a round pizza base, around 0.5 cm thick.
Bake the crust:
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Bake for 20 minutes or until golden and firm at the edges.
Add toppings:
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Remove from oven, top with your chosen ingredients, then bake for another 5–7 minutes or until toppings are cooked.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 4g20%
- Cholesterol 70mg24%
- Sodium 340mg15%
- Potassium 610mg18%
- Total Carbohydrate 26g9%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Crust thickness affects texture—thinner = crispier.
- Drain cauliflower thoroughly or the crust may turn soggy.
Substitutions & Variations:
- Flour swap: Use oat flour or wholemeal flour instead of spelt.
- Vegan version: Use a flax egg (1 tbsp flaxseed + 2.5 tbsp water).
- Cheesier crust: Add 30 g grated Parmesan to the base mix.
