Grain-Free Cauliflower Pizza with Chard and Olives
A low-carb, gluten-free pizza that swaps traditional dough for a crispy cauliflower crust bound with egg, ground almonds, and Parmesan. Topped with sauteed chard, cherry and vine tomatoes, kalamata olives, and garlic, this dish delivers robust Mediterranean flavors with tender greens and briny olives against a golden, crunchy base. The combination of textures—crispy crust, soft vegetables, creamy goat's cheese—makes it satisfying without grains. Ideal for anyone eating low-carb, paleo, or keto; also perfect for weeknight dinners, lunch bowls, or entertaining health-conscious guests. Serve warm with optional chilli oil for heat. This version emphasizes whole vegetables and quality fats over processed alternatives, making it genuinely nourishing.
Ingredients
- 1 medium cauliflower, florets only
- 1 medium free-range egg, lightly beaten
- 1 tsp dried mixed Italian herbs, such as oregano, marjoram, basil
- ⅝ oz ground almonds
- ⅝ oz Parmesan, finely grated(optional)
- extra-virgin olive oil, for frying
- ½ medium red onion, cut in half through core, sliced
- 4 ½ oz cherry tomatoes, halved
- 11 oz vine tomatoes, about 3-4, halved
- 1 large garlic clove, crushed
- 2 ½ oz chard, chopped into small bite-size pieces, stalks chopped separately if thickspinach1:1mild green alternative
spinach wilts faster, use at end
- kalamata olives, pitted
- goat's cheese, crumbly(optional)ricotta2:1tanginess alternative
creamier texture, less tang
- chilli olive oil(optional)
Instructions
- 1
Heat oven to 425°F/400°F fan/gas 7 with pizza stone or heavy flat baking tray inside.
- 2
Process cauliflower florets until they resemble couscous.
- 3
Steam cauliflower in sieve over simmering water until tender, then cool completely.
- 4
Wrap cooled cauliflower in muslin or clean cloth over bowl, squeeze out all liquid until you have approximately 200g.
- 5
Combine cauliflower flour, beaten egg, Italian herbs, ground almonds, Parmesan, salt, and pepper in mixing bowl.
- 6
Press dough onto oiled baking paper to ¼" thickness with your hands.
- 7
Slide paper onto hot pizza stone or tray and bake for 10 minutes.
- 8
Remove from oven, flip base over, peel off paper, and bake for another 5 minutes until golden and crisp at edges.
- 9
While base bakes, heat oil in medium pan over low-medium heat.
- 10
Cook red onion with salt and pepper until translucent.
- 11
Increase heat to medium, add cherry and vine tomatoes, cook until starting to soften.
- 12
Add garlic and cook for another 2-3 minutes.
- 13
Add chard and cook until wilted.
- 14
Stir in olives and remove from heat.
- 15
Let cooked base stand a few minutes, then top with chard mixture.
- 16
Sprinkle with goat's cheese and chilli oil if using, then serve.
Tips
Squeeze the steamed cauliflower thoroughly to remove moisture. Wet cauliflower flour creates a soggy base. Wrapping in cloth and pressing hard prevents the crust from becoming dense and cake-like when baked.
Flip the base halfway through baking to achieve even browning and crispness on both sides. The second bake without paper allows the underside to crisp against direct heat from the stone or tray.
Cook the topping vegetables low and slow initially—gentle heat releases tomato juices without breaking down the chard too quickly, building layered flavor.
Good to Know
Refrigerate leftover pizza base and topping separately in airtight containers for up to 3 days. Reheat base in 180°C oven for 8-10 minutes to restore crispness; reheat topping gently on stovetop.
Prepare cauliflower flour (through squeezing) and the topping vegetables (onion, tomatoes, garlic, chard) up to 1 day ahead. Store separately in refrigerator. Assemble and bake pizza fresh when ready to serve.
Serve warm directly after assembly. Offer goat's cheese and chilli oil on the side so diners can customize. Pairs well with a simple green salad, sparkling water, or light white wine.
Common Mistakes
Skip squeezing the cauliflower to avoid a wet, heavy crust that fails to crisp.
Don't flip the base halfway through to avoid an undercooked, pale bottom.
Avoid adding chard too early in the topping preparation to prevent it turning to mush before serving.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make the cauliflower crust ahead and freeze it?
Yes. After the first 10-minute bake, cool completely, wrap in foil, and freeze for up to 2 months. Thaw at room temperature, then finish baking at 220°C for 5 minutes or until crisp. You can also freeze the unbaked dough on parchment for 1 month; bake from frozen, adding 2-3 minutes to total time.
What if I don't have a pizza stone?
A heavy, flat baking tray works equally well. Preheat it thoroughly in the oven so the base gets direct heat and crisps on the underside. Cast iron or thick steel trays retain heat best. Ensure the paper slides smoothly onto the hot tray without bunching.
How long does leftover cauliflower pizza keep?
Store base and topping separately in airtight containers in the refrigerator for up to 3 days. The base stays crispest when reheated alone in a 180°C oven for 8-10 minutes. Combined pizza loses crispness after 1-2 days even when refrigerated.