Recipe: Salad Pizza on a Cauliflower Crust

From the Vitality Food Feature: “The Ketogenic Diet”

Cauliflower is a good source of vitamin B complex, C, and fibre, all of which are great for detoxification. Cauliflower replaces the flour in this recipe. (Makes 2 pizzas.)


  • 3 cups cauliflower florets (about ½ head)
  • 1 clove garlic, chopped
  • ¼ cup filtered water
  • 2 large organic eggs
  • 3 Tbsp almond flour
  • 1 tsp dried basil
  • ½ tsp dried oregano or thyme
  • ¼ tsp pink rock or grey sea salt
  • 2 Tbsp dairy- and nut-free pesto (see recipe: “Crush Your Cravings Pesto”)
  • 2 water-packed artichoke hearts (sold in a jar), drained
  • ½ cup sliced red pepper
  • 8 olives, sliced
  • ½ cup fresh sprouts (arugula, basil, broccoli, pea, or sunflower)
  1. In a food processor, pulse the cauliflower until it becomes crumb-like. Place the cauliflower crumbs, garlic, and water in a saucepan. Cover and cook on medium heat for 8 minutes, or until tender. Avoid stirring, which will make it mushy.
  2. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  3. Drain the cauliflower in a sieve, then transfer to a clean kitchen towel and firmly squeeze out any excess water. Transfer to a bowl, and add the eggs, almond flour, dried herbs and salt.
  4. Form two circles of “dough” on the baking sheets. With a spatula, press down the dough so it forms a layer about ½-inch thick. Keep the crusts compact. There should be no parchment showing through the dough.
  5. Bake for about 17 minutes, or until dry and pliable. Gently transfer to a wire rack to cool, removing the parchment paper so the bottom does not become soggy.
  6. Top with pesto, artichokes, red peppers, olives, and sprouts.

Julie is a Registered Holistic Nutritionist and host of Healthy Gourmet, a reality cooking show aired in over 70 countries. A highly-sought-after anti-inflammatory health expert and speaker, she is the award-winning author of 3 bestselling books. After graduating from both The Canadian School of Natural Nutrition and the Institute for the Psychology of Eating, she studied culinary arts at George Brown College, herbalism at Emerson Herbal College, and life coaching with Tony Robbins. Be sure to check out her latest masterclass at and follow her on Facebook, Twitter, Instagram, and <a href=""Youtube.

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