The Detox Kitchen Gluten-free cauliflower crust pizza with plum tomatoes, artichoke and basil pesto


1 cauliflower
70g ground almonds
1 tbsp gluten-free white flour
1 tbsp dried thyme
3 medium eggs, beaten
4 plum tomatoes, sliced
½ x 390g can artichoke hearts, drained rinsed and sliced

For the basil pesto:
25g pack basil
50g spinach leaves
1 tbsp sunflower seeds
1–2 tbsp rapeseed oil 


1 Preheat the oven to 200oC, gas mark 6. Lightly grease 2 baking trays.

2 Remove the outer leaves and stalk of the cauliflower and discard. Place the florets in a food processor and blitz until it is the consistency of rice.

2 Transfer to a mixing bowl and add the ground almonds, flour, thyme and seasoning. Combine the ingredients well. Mix in the eggs, then bring the mixture together and shape into a ball. It will be a fairly wet consistency.

3 Divide the mixture in half and flatten each to make a pizza base. Drizzle with a little olive oil then bake in the oven for 20 minutes until lightly golden.

4 Add the tomatoes and artichoke and bake in the oven for a further 10–15 minutes.

5 While the pizzas are cooking make the basil pesto. Place all the ingredients in a small food processor and blitz to a coarse paste.

6 Once the pizza is cooked, drizzle with the basil pesto to serve.

Click here to watch this recipe being made.

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes to 35 minutes

Makes: 1 or 2 small pizzas

Nutritional Info

Typical values per serving:

Energy 2,607kj
Fat 42.2g
Saturated Fat 5.6g
Carbohydrate 28.3g
Sugars 16.8g
Protein 33.2g
Salt 0.7g
Fibre 10.9g


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3 stars

Average user rating Based on 7 ratings

This recipe was first published in Tue Dec 16 11:46:00 GMT 2014.