Homemade cauliflower pizza - Super Synbiotics

Homemade cauliflower pizza

This is a super healthy option to a regular pizza. It´s 100% home-made, wheat and gluten free, low carb, vegetarian, high fibre and boosted with nutrients.

Homemade cauliflower pizza (two pizzas)


Pizza dough (makes 2 bases)
400gr washed fresh cauliflower or store-bought cauliflower rice
2 eggs
5 g (or 1 tsp) iodized sea salt

Tomato sauce
400g organic chopped tomatoes
1 tbsp organic tomato puree
1 tbsp extra virgin organic olive oil
1 tsp oregano
Pinch of salt

2 eggs
Optional other toppings: for example, artichokes, olives, or your own favorite topping.

Serve with
Chopped fresh parsley or basil
Chili powder

Serve with a salad made of 50% green fresh leaves (spinach, watercress, rucola) and 50% unpasteurized sauerkraut.



When using fresh cauliflower:
1. Cut the cauliflower into pieces, wash them in water and use a food processor to mix into small pieces.
2. Squeeze out the excess water through a kitchen towel.
3. Mix cauliflower, eggs, and salt.
4. Divide the mix in two equal pieces. Flatten and shape two 2 thin round pizzas on baking paper on a baking tray.
5. Pre-cook in the oven 170°C for 10-12 min.

Meanwhile, make the tomato sauce:
6. Mix crushed tomatoes, olive oil, tomato puree, oregano, and salt into a pot. Bring to a boil and let simmer for 10-15 min.

Make the pizza:
7. Spread the sauce on the precooked pizzas and add the selected topping. If you are using an egg, make a small round hole in the center of the pizza to avoid the egg spreading too wide.
8. Cook in the oven for another 10-15 minutes or until the egg is cooked (your preference). Option: use a fork to break the egg yolk after half of the time.
9. Serve with a salad made of sauerkraut and leafy greens.

Health benefits

It´s 100% home-made, low carb, vegetarian, high fibre and boosted with nutrients. It contains healthy protein and carbs, and it is low cost. The dough is made with cauliflower instead of wheat flour, which makes it completely wheat and gluten free.

Cauliflower belongs to the Brassicaceae family and is also called a cruciferous vegetable. It’s anti-inflammatory, rich in nutrients and low in calories. It is high in vitamin A, C, and K, fibre and rich in folate.

Cruciferous vegetables may help to regulate blood sugar, and help balance oestrogen levels. Cruciferous vegetables are also good sources of phytonutrients, which are plant-based compounds that may help lower inflammation.

Add sauerkrat to a sidesalad – Sauerkraut is a great source of fermented food that will add healthy happy bacteria (probiotic) to your gut. Can potentially help with digestion and support the immune system.

Tomatoes are a great source of Vitamin A and C and contain a healthy amount of fibre. Tomatoes are the richest dietary source of a phytonutrient known as lycopene (the carotene pigment responsible for their red colour). Lycopene is a powerful antioxidant with many health benefits, including sun protection and improved heart health. Smaller tomatoes have higher lycopene content than larger tomatoes. Beefsteak tomatoes the lowest and cherry tomatoes and baby plum tomatoes the highest content. Also the riper the tomato, the more lycopene it contains.

Cooking tomatoes 30 min can double the lycopene content available in the fruit. The heat also transforms the lycopene molecules from hard-to-absorb crystals to a more soluble form that is easier for your body to absorb.

Tomato puree – is the richest form (cooked and reduced) and many times richer in lycopene than the same volume of fresh tomatoes.

Also store tomatoes in room temperature (not in the fridge) as they can almost double the lycopene content while being stored on the counter.

Taking a large spoonful of tomato puree or adding to your cooked stews or sauces a few times a week is an easy hack to get some boosting antioxidants into your diet.




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