//cauliflower lovin’ (guilt free) pizzas//



Hey Friday night, how you doin’. Blankets, pizzas and disney movies? Prince charming, you’ve found the key to my heart. Paleo pizzas? Get in me, ASAP (How cheeky.)

Pizza literally is one of those foods that you can never go wrong with. But I’m not talking about the greasy, fat drenched pizza that leaves your feeling like crap at 2am on saturday morning kind of pizza(or maybe thats just me…whoops). Im thinking more guilt free? Keen? Same here.

Whip out the happy tunes (Personal favourites at the moment include Reflections by…misterwives i think they’re called? Seriously good tune…not the start,but the chorus is SO catchy, Respect by aretha and Out of the woods by T swiz, just for a bit of a mix), Grab an apron, preheat your oven and lets get going lovely people – these babies are waiting to be devoured!

I got the recipe from IQS Sarah Wilson, and seriously, it never fails. Like, all hail this recipe. Yum. Urgh, so hungry just writing about it. I didnt even change anything its that good.


I lie.

I took away the dairy(dairy free cheese is my saviour). Still, totally tasty.

1 medium-sized cauliflower, grated (by hand or in food processor until rice-sized, but not pulverised) and cooked, well drained, cooled slightly.
100 g goat’s cheese or 1 cup grated cheddar (paleo peeps skip this)
1 egg.
sea salt and freshly ground black pepper.

1/2 teaspoon curry powder.
1/4 cup Greek-style full-fat organic plain yoghurt.
2 stalks broccolini, sliced into 4 lengths.
1/2 small red onion, finely sliced.
2 teaspoons capers.
1/2 cup diced feta (if you’re paleo skip this!)
1/4 cup small pitted olives.
195g cans sustainably fished tuna in olive oil.
4 anchovies.
2-3 eggs.
sea salt and freshly ground black pepper.


1. Preheat the oven to 200°C / 400°F / Gas Mark 6 and line a baking tray with baking paper.

2. To make the crust, mix the cauliflower with the cheese and egg in a bowl, and season with salt and pepper. Using a wooden spoon or your hands, shape the mixture into 1 large pizza base or 4 small crusts. The bases should be about 1–1½ cm thick. Bake for about 30–35 minutes, or until firm and golden, then remove from the oven.

3. To make the topping, mix the curry powder into the yoghurt and spread the mixture to the edges of the crust. Scatter with the broccolini, onion, capers, fetta, olives, tuna and anchovies, then break the eggs in the middle. Bake for a further 8–10 minutes, or until the egg white is set. Finish with a sprinkle of salt and pepper on top.

Solo cookers: Make the crust as per the recipe above, dividing the crust mixture into four individual crusts to cook. Freeze the extra bases. Defrost the crusts, top with ¼ of the topping amounts and grill instead of turning on the oven just for one serve.

Holla atcha boy, there you go. Seriously you’ll thank me later, these are such a hit. Totally kid friendly too btw. Also, I might have eaten four mini ones. Whoops. Yum. Keep eating people.

IMG_1888 IMG_1919

Love as always,

Wildhoney and bear



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s