No associated images with this recipe
Preparation time
Total time
0 portion(s)


Pizza Base

  • 700 grams cauliflower florets
  • 4 tablespoons almonds
  • 2 tablespoons parmesan, cubed, Optional
  • 2 eggs, Lightly beaten
  • pinch Oregano, Dried

Accessories you need

  • Varoma
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now

Share your activity

I'm cooking this today

Recipe's preparation

    Pizza dough
  1. Blitz almonds and Parmesan, set aside. Process cauliflour florets in two lots - speed 5 for 5 seconds on REVERSE, you want crumbs not mush. Place in varoma bowl. Pour 1 liter of hot water into TM bowl and steam cauliflour for 15 minutes. Cool for 10 minutes.Heat oven to 200 degrees and place pizza stone inside. Turn out onto a clean tea towel or cheesecloth and squeeze out as much moisture as possible. In a bowl combine with eggs oregano Parmesan and almond meal. Shape into a circular mound on a piece of parchment paper then flatten into a 30 cm disc. Slide pizza and parchment paper onto hot stone and bake for  18 - 20 minutes. Meanwhile prepare your chosen pizza toppings. Place over base and cook for another 10 minutes.


Adapted from NQN. Cauliflour crumbs can also replace rice in various dishes, e.g. Fried rice. ( use raw not steamed)

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Print recipe

Cauliflour Pizza Base Gluten Free Low Carb



Are you sure to delete this comment ?