• 200g of raw cauliflower
  • 1 egg
  • 50g of soft cheese (or 3 tbsp of almond flour)
  • Sea salt
  • Dried oregano
  • Extra Virgin Olive Oil


Process 200g of raw cauliflower (without the stem) in a food processor (Thermomix speed 5) or grate it if you don’t have a processor. Don’t grind it too finely. Squeeze the water out of the cauliflower using a clean cloth. Mix with 1 egg, 50g of soft cheese (preferably goat) or substitute with 3 tbsp of almond flour, sea salt, and dried oregano. Prepare a baking tray with parchment paper brushed with extra virgin olive oil, pour the mixture, and spread it as thinly as possible with wet hands or a spatula. You can make small pizzas for easier handling. Bake at 200°C (392°F) for about 20 minutes, then add your favorite toppings (tomato, mozzarella, mushrooms, caramelized onion and goat cheese, sautéed spinach and Iberico ham, tomato, goat cheese and arugula, etc.) and bake for another 5-10 minutes.

It's versatile, allowing for a variety of toppings, and can be made even lighter by omitting cheese and simply topping it with sautéed vegetables and a sprinkle of nutritional yeast for enhanced flavor and nutrients.


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