Cauliflower Pizza with Roast Vegetables and Pesto Recipe

How to make Cauliflower Pizza with Roast Vegetables and Pesto


  1. Preheat oven to 180°C (or 160°C fan-forced). On a large piece of baking paper, draw a heart that measures approximately 24cm x 24cm. Place this onto a flat baking tray.
  2. Using a heart cutter or small knife, cut the sweet potato and capsicum slices into small heart shapes.
  3. Using a box grater or food processor with a grater attachment, grate the cauliflower florets into rice-sized pieces.
  4. Microwave for 4 minutes or until the cauliflower is soft and cooked through. Allow to cool, then wring out excess liquid by placing into a tea towel and squeezing dry.
  5. Transfer the cauliflower to a mixing bowl and add the remaining base ingredients.
    Stir until combined.
  6. Transfer the mixture into the middle of the heart and, using damp hands, gently flatten the mixture to create a neat heart. Can be trimmed, to neaten, once cooked.
  7. Bake for 15 minutes.
  8. Remove from the oven and cover the base with the pesto, creating a tidy border. Slice or tear the bocconcini balls into small pieces and scatter them over the pesto. Place the vegetable hearts on top and sprinkle lightly with more Italian herbs.
  9. Bake for 10-15 minutes or until cheese is nicely melted.

Tip: If making multiple pizzas, you can use a thick piece of cardboard to draw the heart. Cut it out to create a reusable template that can simply be traced onto baking paper.

Optional: Try replacing bocconcini with grated mozzarella or crumbled feta cheese.