Surely it is not the first time that you feel attracted to alternative ways of enjoying pizza and that your conscience does not hurt when eating it. Perhaps the idea of ​​making a cauliflower-based pizza free of flour and regrets appeared when you were looking for new ideas to make your little ones eat cauliflower without complaints. Either way, these cauliflower-based pizzas are a healthy new way to make pizza fast, fresh, and delicious.

With just a cauliflower crust and very easy-to-prepare seasonings, you can enjoy a healthy and tasty recipe with your family. We bring you a base and 4 ideas to spice it up, each one richer.

What is interesting in this case is preparing it in a pan that you can use on the stove to prepare part of the recipe, and you can then transfer it to the oven to bake it. In this case, we make use of the Le Creuset skillet , a frying pan that, as you well know, is extremely versatile (and yes, also the most beautiful to bring to the table!).

Le Creuset skillet pan


Pizza base:

  • 250g cauliflower
  • 125ml of water
  • 2 tablespoons ground almonds
  • 2 tablespoons chickpea flour
  • 1 large egg
  • 1 teaspoon of extra virgin olive oil
  • Salt and pepper
  • 1 teaspoon olive oil

First topping:

  • 100g sliced ​​Taleggio cheese
  • 100g grilled artichokes prepared in oil and cut in half
  • 3 slices of Parma ham

Second topping:

  • 1 tablespoon light olive oil
  • 200g aubergine cut into 1½cm thick slices
  • Tomato sauce with basil
  • 100g mozzarella, sliced ​​and placed on kitchen paper to absorb excess liquid
  • 10g grated pecorino cheese
  • 2 teaspoons of extra virgin olive oil
  • 1½ teaspoons chopped basil

Third topping:

  • 60g asparagus
  • ½ teaspoon extra virgin olive oil
  • Salt and pepper
  • 125g ricotta
  • 10g grated Parmesan cheese
  • 1 teaspoon lemon infused olive oil
  • 1/8 teaspoon chili flakes

Fourth topping:

  • 80g of semi-dried tomatoes marinated in oil
  • 8 anchovy fillets cut in half vertically
  • 50g pitted black olives
  • 2 teaspoons of extra virgin olive oil
  • 1 small garlic clove crushed
  • 1 teaspoon chopped oregano leaves
  • 20g rocket


  1. Preheat the oven to 220˚C.
  2. Cut the cauliflower very thin. Place it in the Skillet pan with 125ml of water and cook over medium heat until most of the liquid has been absorbed. This will take you around 5 - 8 minutes.
  3. Then pass it through a fine sieve to drain all the liquid . Press lightly to remove any excess liquid.
  4. In a bowl, mix the ground almonds and chickpea flour to eliminate lumps. If there are a lot of lumps left, pass it through a strainer.
  5. Add the egg and extra virgin olive oil to the bowl and mix until smooth. Then add the cauliflower and mix well.
  6. Return the skillet to medium heat with the olive oil and, when hot, add the cauliflower mixture and spread it over the base with the help of a spoon, leaving about an inch along the sides of the pan.
  7. Cook for about 5 minutes until lightly browned and then put it in the oven for about 10-12 minutes.
  8. Remove it from the oven and place your favorite topping.

Pallarès carbon steel knife , Revol porcelain oil can , pot for Le Creuset utensils and Le Creuset skillet pans

first topping

  1. Arrange the Taleggio cheese slices and artichokes on the pizza and return the skillet to the oven for about 5 minutes, until the cheese is well melted.
  2. Remove from the oven and top with the chopped Parma ham


  • This also works great with speck or bacon, instead of Parma ham. You can substitute the taleggio for other cheeses, such as goat cheese or brie, cheeses that you like and combine well with the artichoke.
  • A dash of rosemary oil also gives it a very good flavor. Mix a teaspoon of extra virgin olive oil with ½ teaspoon of finely chopped rosemary and put it on the pizza before or after cooking.
  • If you like, another option is to cook a small sliced ​​red onion in a teaspoon of olive oil in the skillet before cooking the pizza crust. Add the onion with the cheese and artichokes before finishing with the ham and rosemary oil.

second topping

  1. Cook the sliced ​​eggplant in the skillet before cooking the cauliflower base until golden brown.
  2. Spoon the tomato sauce, mozzarella, and aubergines over the pizza and place back in the oven for about 8 minutes until the mozzarella is bubbly. While it cooks, mix the olive oil with the chopped basil. Remove the pizza from the oven and drizzle with the basil oil. Finally sprinkle the pecorino cheese and serve.

third topping

  1. Season the ricotta with salt and pepper and spread it over the pizza base. Mix the asparagus with the extra virgin olive oil, season and place them on the ricotta.
  2. Bake about 8 minutes and then remove from the oven.
  3. Drizzle with lemon oil and sprinkle with chili leaves and Parmesan cheese.

    fourth topping

    1. For this filling, you'll need to bake the pizza crust a bit longer before adding the filling.
    2. Once cooked, mix the oil with the garlic and oregano and spread it on the base.
    3. Place the anchovies, tomatoes and olives on the pizza and bake for about 5 minutes. Remove from oven and sprinkle with arugula leaves.


    • This pizza also works well with mozzarella. Bake the base alone for 10-12 minutes in the initial phase. Use about 75-100g of sliced ​​mozzarella and place on the base, then continue with the rest of the toppings and cook for about 8 minutes until the mozzarella is bubbling. Finally, you can add the arugula.


    Claudia said:

    Hola, éstas recetas están hechas en la skillet de 20cm, pero siempre puedes hacer más o menos cantidad, o no hacer tantas variantes de pizza pero más grandes las que hagas :) Saludos!

    Ana Mª said:

    Hola, la cantidad de la masa de base, para qué tamaño de sartén es? Gracias

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