Without a doubt I can affirm that pizza is one of the recipes that we repeat regularly, there is no Friday that is missing at home! They like it a lot, and the more traditional recipes like the ones I have brought you on some other occasion (such as the one with bacon and arugula or the traditional carbonara ) are guaranteed success.

But I gave myself the pleasure of preparing a pizza with an alternative base : today's proposal is a pizza with a base of cauliflower and flax seeds , suitable for anyone and perfect to enjoy Friday night without any regrets.

I have to admit that at first I had my doubts (Giving up traditional pizza is not easy!), but pay attention because it is super tasty !! In fact, we have already repeated it on several occasions and I could not stop sharing it with you.

The base of this pizza is very easy to make and we will only need three ingredients: cauliflower -which we will tax until it is like the consistency of quinoa-, flax seeds and an egg that will serve to bind everything together .

When it comes to adding the garnish, the possibilities are many, but at home we like gorgonzola cheese a lot, and that is why it has been the ingredient that we have used to put on the base (knowing that it would also be great with cauliflower!) .

With this recipe you will easily get the little ones in the house to eat cauliflower (they won't even imagine it!), and as I told you, it is a very easy recipe to prepare. Both to toast the base and for its presentation I have used a Le Creuset skillet , one of my favorite utensils for the table.

If there are many of you at home, yours is that you use a larger base (you can make it on the Le Creuset pizza base or on an oven tray ), or for example when there are four of us I use two skillets.

Pallarès carbon steel knife , Revol porcelain oil can , Le Creuset mini grinder and Le Creuset skillet pan

Ingredients (for 2 people)

For the base:

  • 180-200g cauliflower
  • 1 happy chickens egg
  • 80g of flax seeds
  • Salt and pepper

For the filling:

  • 150gr of gorgonzola cheese, this is better to taste, but without abusing it since it is strong
  • Pomegranate grains for decoration
  • Sprouts to decorate, they can be the ones you like the most


  1. Preheat the oven to 180ºC heat up and down. If you use the baking tray, place a piece of paper that will serve you to place the pasta for the base. If you use the skillet put a little oil and paint with the help of a brush .
  2. Meanwhile, in a food processor or robot , chop the cauliflower until it is like quinoa or cous-cous, along with the flax seed, so that they come together. Add everything to a bowl with a beaten egg, season.
  3. With the help of a spoon spread through the skillet and make the base as thin as possible, if you have a little left over you can save it, but the base must be thin.
  4. Place in the preheated oven and roast for at least 20 minutes, until crisp (the cauliflower will turn golden or toasted).
  5. Take out and place the gorgonzola cheese in pieces, put it back in the oven, this time with the gratin so that the cheese melts.
  6. When it is ready, take it out of the oven and place the pomegranate grains and the sprouts to decorate. A little arugula also suits you wonderfully.

Gorgonzola Cauliflower Pizza Recipe

Revol porcelain oil can and Le Creuset skillet pan

Add if you want a drizzle of oil and serve. Ready to eat.

Author of the recipe: Luisa from Cocinando con mi carmela

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