Cauliflower pizza

Cauliflower pizza

Total: 45 min. | Active: 20 min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 575 kcal
, Fat: 33 g
, Carbohydrate: 19 g
, Protein: 34 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 kg cauliflower
2 eggs, beaten
100 g grated Gruyère
¾ tsp salt
a little pepper


4 tomatoes, cut into slices
2 red onions, cut into wedges
2 corn cobs (approx. 150 g each), kernels sliced off
2 mozzarella (approx. 150 g each), torn
some oregano leaves
300 g baby lettuce (e.g. cos, cut into sixths)
2 tbsp olive oil
2 tbsp white balsamic vinegar
½ tsp salt
a little pepper
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How it's done

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Grate the cauliflower straight into a bowl, stir in the eggs and cheese, season. Spread onto a baking tray lined with baking paper.


Mix the tomatoes with all the ingredients up to and including the mozzarella, divide onto the cauliflower base.

Bake for approx. 25 mins. in the bottom half of an oven preheated to 220°C. Remove and scatter the oregano on top.

Mix the lettuce, oil and vinegar, arrange on top of the pizza, season.

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