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Cauliflower Crust 'Beeteroni' Pizza

Cauliflower Crust 'Beeteroni' Pizza

Servings 1 pizza


For the cauliflower crust

  • 500 g (17.6 oz) cauliflower florets, roughly 1 medium cauliflower
  • 2 tbsp nutritional yeast
  • 1 tbsp dried oregano
  • 3 tbsp chia seeds
  • 2 tbsp chickpea flour
  • pinch of salt
  • olive oil

For the beeteroni

  • 1 raw beetroot, medium, peeled
  • 1/4 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dark soy sauce
  • 2 tsp olive oil
  • small pinch of salt

For the pizza sauce

  • 150 ml (5.1 fl.oz) passata
  • 2 garlic cloves
  • pinch of salt and pepper
  • 2 tsp balsamic vinegar

For the cashew cheese

  • 3/4 cup cashews
  • 5 tbsp soya milk
  • 1 tbsp nutritional yeast
  • 1/2 lemon, juice only
  • pinch of pinch of salt

For dressing

  • fresh basil
  • extra virgin olive oil


  • Preheat the oven to 180°C fan / 400°F and line a large baking tray with parchment paper. Brush the paper with oil so the pizza crust doesn’t stick.
  • Make the chia eggs by adding 3 tbsp chia seeds to a small bowl with 7 tbsp water. Stir to combine, then set to one side to use later.
  • Prepare the cashews cheese by soaking the cashews in hot water. Set to one side to use later.
  • To make the cauliflower base, transfer the cauliflower florets to a food processor and process until the cauliflower has broken down into rice-sized pieces. Then place a saucepan with boiling water on a medium - high heat and add the cauliflower grains. Simmer for 5 minutes.
  • Remove the saucepan from the heat and drain the cauliflower through a sieve. Transfer the dry mix to a tea towel and leave to cool for 5 minutes, then using the teal towel squeeze as much water out of the cauliflower as possible.
  • Transfer the dry cauliflower to a clean mixing bowl along with the nutritional yeast, oregano, chickpea flour, a pinch of salt and the chia eggs, and mix using your hands until you can form a ball.
  • Place the ball of crust onto the lined baking tray and shape into a flat base. Then transfer to the preheated oven and bake for 15 minutes.
  • Meanwhile, peel the beetroot and slice into 0.5cm pieces. Add the beetroot slices to a small mixing bowl along with the cayenne pepper, smoked paprika, garlic powder, onion powder, dark soy sauce, olive oil and a pinch of salt. Stir to combine, then transfer to a baking tray and bake in the oven for 15 minutes.
  • For the pizza sauce combine all the ingredients together in a measuring jug.
  • Prepare the cashew cheese by blending the cashews, soya milk, nutritional yeast, lemon juice and a pinch of salt until smooth.
  • Once the pizza base has finished baking, remove from the oven and use a large chopping board lined with parchment paper to flip it upside down. Then place it back on the baking tray the other side up.
  • Pour the pizza base sauce over the crust and smooth over with the back of a spoon until even. Then place the beetroot slices on top and transfer the pizza back to the oven for another 12 minutes.
  • Remove the pizza from the oven and top with spoonfuls of the cashew cream and a few basil leaves. Drizzle with extra virgin olive oil if you desire.