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Cauliflower Pizza (using the Fantastic Tomato Sauce)

Written by Lucie Carr


Here’s Clare Keylock’s latest post. I’m almost drooling looking at the cauliflower pizza. Luckily I still have a portion of Clare’s fantastic tomato sauce in the freezer so we’ll be giving the pizza recipes a go this week!

Take it away Clare…

I hope you have enjoyed trying out the ‘Fantastic tomato sauce’ and the ‘Cod & Chorizo stew’ from my last post and you are finding it a good staple to have in the freezer.

There is so much that you can make from this sauce, I could probably do one recipe a month for the next year! It really is a versatile and a healthy sauce to have around, that’s for sure!

It’s been a busy month (when isn’t it?), full of cricket matches, ballet classes, exams and general craziness that you get with having four children! We’ve had a huge amount of fun in the kitchen though, trying out new alternatives for the sauce. I have roped in all 4, which has been great and they loved it. A lovely bit of escapism for us all I’d say.

The kids getting involved

Most children are big fans of pizza; mine always seem to tuck in very happily. I have wanted to try out some healthier bases for a while, something a little bit more nutritious from the normal dough and of course the tomato sauce would make an amazing topping.

There are a lot of alternative pizza bases around nowadays and the cauliflower one really struck a chord with me. Cauliflower seems to be often overlooked, and I know my children screw their noses up when presented with it. I wondered if I disguised it in a pizza base it would be more likely to be consumed. We decided it would be fun to have a pizza making evening and I would try out a few new bases.

So I embarked on making a cauliflower pizza base. I made this one on my own; as I knew they wouldn’t try it if they saw the cauliflower. It was very easy to make, you use the cauliflower instead of the flour, I was so intrigued to see what it would turn out like. See recipe below.

I am happy to report that 2 out of 4 really liked it, the other two, well it did not past their sweet little lips BUT 2 out of 4 isn’t bad. Mark my words I will sneak it in again one day soon, especially because Matt and I really like it. I ate it cold the next day for lunch; yum, it was delicious cold as well. What a great vegetarian/gluten free option, perfect for a lovely summer party.

Next, and this is the one we all made together, was with spelt flour. Spelt flour is an ancient grain, a cross between Emmer wheat and Goat grass. It has an amazing gluten structure (it is not gluten-free though) making it easier to digest, high in protein and fibre and it is a good source of slow release energy (a good thing in my household with 3 energetic boys!). The children loved making the dough, it is really quick and easy to make. Once you have made it, it needs to rise for a couple of hours. Evie was really amazed to see how much it grew!

The beauty of pizza is that pretty much anything can go on top; you can make them as elaborate or simple as you like. You could even add in some vegetables to the tomato sauce and whisk it up; if you have a picky eater this is a great way to get veg in them! I placed some vegetables, parma ham, pulled pork (see recipe below) and some fresh buffalo mozzarella on the table so they could create their own special pizza. It was a roaring success; we shall definitely be doing it again soon.

Selection of toppings for the children to chose from, including the pulled pork (see below)


Fantastic Tomato Sauce (See previous food post)

I added in some fresh chopped up basil leaves, or you could roast some vegetables and then whisk it up in the sauce.


Cauliflower Pizza Base



Florets from 1 cauliflower
85g ground almonds
1 tbsp. dried oregano
3 eggs, beaten
Salt & freshly ground black pepper


Preheat the oven to 200 degrees C

Line a baking tray with parchment paper. Cut the florets from the cauliflower, discarding the outer leaves and the stalk. Whisk in a blender until the cauliflower is reduced to a fine texture, I did this in batches. Pour the cauliflower in a measuring jug and measure out 600ml. In a large mixing bowl mix the cauliflower and the ground almond. Next add the oregano and season well. Make a little well in the middle of the dry ingredients and add the beaten egg. Carefully combine the mixture. You can use your hands to combine and shape into a ball.

Once combined into a ball, place onto the parchment paper and form into a circle. I made the edges a little higher. Place in the preheated oven for 25 minutes or until nicely golden.

Heat the tomato sauce with the basil.

Once the pizza is golden, remove from the oven. Spread the tomato sauce on top and then add your favourite toppings. Return to the oven for around 10 minutes or until the cheese is melted.

Cauliflower florets

The combined mixture

Circle of cauliflower “dough” prior to going in the oven

And once it comes out the oven

The heated tomato sauce and toppings on prior to going in the oven

The cooked cauliflower pizza

The recipe was inspired by The Green Kitchen by David Frenkiel & Luise Vindahl


Spelt Pizza Dough


300g Organic Spelt Flour (plus a little extra for the floured surface)
2 tsp. dried yeast
2 tsp. sea salt
250 ml lukewarm water
2 tbsp. olive oil


Preheat oven to 220 degrees C

In a large mixing bowl pour the lukewarm water and mix in the salt and yeast. Prepare a clean surface and sprinkle with the extra flour. Add in the flour, and form into a ball. If the dough seems a little sticky add in a little more flour. Knead the ball for a couple of minutes, I did find that you will need a little extra flour here. Place back into the bowl and rub with the olive oil. Cover the bowl with clingfilm and leave in a warm place for 1-2 hours to prove.

When the dough is ready flour a surface and knead. Divide into your desired size. We floured our hands and stretched and flattened the dough into its shape.

The children then spread on the tomato sauce and added the toppings. It was sweet to see how each of theirs looked and they were very proud and eager for them to cook.

Bake for 10-15 minutes or until golden.

*I doubled this recipe for my size family

Stretching and flattening the dough into shape

Pizza’s handmade by Clare’s kids


Slow roast pulled pork with rocket and lemon


1kg pork shoulder
1 tablespoon of fennel seeds
Sea salt and freshly ground pepper
olive oil


Preheat oven to 170 degrees C /325 degrees F

Grind the fennel seeds in a pestle and mortar. Score the pork shoulder, rub the fennel seeds over the pork, season and rub with olive oil. Roast in the preheated oven for around 4 hours. The meat should be tender and shred easily. Once cooled shred with a fork or with your hands.

The children enjoyed the pulled pork on their pizza and I made a pizza for Matt and I with this topping below…

  • Tomato sauce with basil
  • A handful of pulled pork
  • 1 tsp. fresh thyme leaves
  • A handful of rocket
  • Juice of half a lemon

Some pizza making time out together.

We’ve had a fabulous month of experimenting, here’s to healthier pizzas and more fun in the kitchen!

Follow Clare on Instagram here.