This Mediterranean-style spinach and tomato cauliflower pizza crust will take you to the flavours of Majorca island! Super easy to make and so delicious! Dairy-free, gluten-free & low carb.
Video recipe on recipe card.
This recipe is a low carb version of the traditional “coca de espinacas” a traditional dish from Majorca that I love! The deep flavours of the roasted spinach and tomato are amazing! This pizza has the same cauliflower base as my cauliflower pizza crust.
Since I grew up in the Mediterranean, it’s no surprise that I love Mediterranean food so much. Like my Mediterranean butter beans salad or my tomato and watermelon gazpacho. So fresh, delicious, simple and healthy.
Jump to:
- Why you will love this spinach and tomato cauliflower pizza crust
- Ingredients
- How to make this Mediterranean cauliflower pizza crust
- Substitutions
- Equipment
- Storage
- Top tips to make the best Mediterranean-style cauliflower pizza crust!
- FAQ
- SPINACH AND TOMATO CAULIFLOWER PIZZA CRUST
- See what other people think about this recipe!
Why you will love this spinach and tomato cauliflower pizza crust
- It will take you to the flavours of Majorca island!
- It’s super healthy!! Loaded with veggies, low in carbs, high in protein and healthy fats.
- Easy to make – this is a dish to impress, but it doesn’t require any crazy cooking skills!
- Ideal as a main course or to share at a dinner party!
Ingredients
CRUST
- Cauliflower florets made into cauliflower rice
- Almond meal
- Pinch of salt
- Freshly ground pepper
- Rosemary finely chopped
- Organic egg
TOPPINGS
- Spinach
- Brown onion diced
- Slices of tomato (approx. ½ cm thick)
- Extra virgin olive oil (EVOO)
- Ground pepper
- Salt
See recipe card for quantities.
How to make this Mediterranean cauliflower pizza crust
Please don’t be scared by the length of the recipe, it’s really easy to follow, I promise!! 😊
Prepare the cauliflower pizza crust
Preheat the oven to 180 degree Celsius.
Start by making the cauliflower crust. Wash the cauliflower and cut the florets into chunks. Add them to a food processor (alternatively you can use a grater) and pulse until you make cauliflower rice.
Add the cauliflower rice to a milk bag or gauze, and squeeze out all the water. This step is super important to ensure the base holds well together!!
Add the crust ingredients to a large mixing bowl and combine well with a rubber spatula or with the hands. The dough will be quite wet. Don’t worry as this is normal! It will cook through in the oven.
Lay a baking tray with baking paper. Add a drizzle of olive oil, and spread it through using a brush.
Form a ball with the dough, and press on the baking tray, to form the base. The base should be approx. ⅓ cm thick.
Cook in the oven for 30 minutes. Check after 20 minutes to make sure it’s cooking well and not burning.
Prepare the spinach topping & assemble the pizza
While the dough is cooking let’s prepare the spinach topping! Add the spinach, onion, olive oil, salt and ground pepper to a large mixing bowl, and combine well with the hands. You want to make sure all the spinach are soaked on the olive oil.
Once the base is ready, add the spinach topping to cover the entire base, and the slices of tomato on top. Cook for another 30 minutes or until is cooked through. Both the spinach and tomato should be very well roasted (the spinach should look dark and the tomatoes dry).
Tip: before adding the toppings, check that the base isn’t stuck to the baking paper. If it is, carefully separate using a flat tool like a knife or spatula. It will be easier to do it now than with the toppings on!
Substitutions
There’s quite a few substitutions and variations that you can make to this recipe…
- Use buckwheat flour – instead of almond meal, if you don’t mind adding some carbs
- Chard – instead of spinach
- Add more veggies – red or green capsicum and mushrooms would work great as well!
Equipment
You don’t need any fancy equipment to make this recipe, only an oven and...
- The food processor is optional. As you can grate the cauliflower instead.
- If you don’t have a milk bag, you can use a clean tea towel or gauze from the pharmacy instead.
Storage
Store the leftovers in an airtight container in the fridge for up to 3 days.
Top tips to make the best Mediterranean-style cauliflower pizza crust!
Please read carefully these tips, because they will ensure success with this recipe!!!
- Squeeze out all the water of the cauliflower rice, using a milk bag or gauze. This step is super important to ensure the cauliflower is dry, and the base holds well together!!
- Get your hands dirty and mix well the spinach topping! If your hands don’t end up green, you haven’t put enough effort! 😝
- Make sure the spinach and tomatoes are well roasted, before taking it out of the oven.
FAQ
Absolutely!! This recipe is super low in carbs and higher in protein (due to the almond meal plus egg).
SPINACH AND TOMATO CAULIFLOWER PIZZA CRUST
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 serving 1x
- Category: Main course
- Method: Baking
- Cuisine: Mediterranean, Spanish
- Diet: Vegetarian
Description
This Mediterranean-style spinach and tomato cauliflower pizza crust will take you to the flavours of Majorca island! Super easy to make and so delicious! Dairy-free, gluten-free & low carb.
Ingredients
CRUST
120g cauliflower florets made into cauliflower rice
60g almond meal
Pinch of salt
½ tsp freshly ground pepper
½ tbsp of rosemary finely chopped
1 organic egg
TOPPINGS
2 cups tightly packed of spinach
¼ cup of brown onion diced
5 slices of tomato (approx. ½ cm thick)
3 tbsp of extra virgin olive oil
½ tsp ground pepper
⅛ tsp of salt
Instructions
- Preheat the oven to 180 degree Celsius.
- Wash the cauliflower and cut the florets into chunks. Add them to a food processor (alternatively you can use a grater) and pulse until you make cauliflower rice.
- Add the cauliflower rice to a milk bag, and squeeze out all the water (see notes).
- Add all the crust ingredients to a large mixing bowl, and combine well with a rubber spatula or with the hands. The dough will be quite wet. Don’t worry as this is normal! It will cook through in the oven.
- Lay a baking tray with baking paper. Add a drizzle of olive oil and spread it through using a brush.
- Form a ball with the dough, and press on the baking tray, to form the base. The base should be approx. ⅓ cm thick.
- Cook in the oven for 30 minutes. Check after 20 minutes to make sure it’s cooking well and not burning. Once it’s ready remove from the oven (see notes).
- While the dough is cooking let’s prepare the spinach topping! Add the spinach, onion, olive oil, salt and ground pepper to a large mixing bowl, and combine well with the hands. You want to make sure all the spinach are soaked with the olive oil.
- Once the base is ready, add the spinach topping evenly to cover the entire base, and the slices of tomato on top.
- Cook for another 30 minutes or until is cooked through. Both the spinach and tomato should be very well roasted (the spinach should look dark and the tomatoes dry).
- Enjoy!!
Notes
- Squeeze out all the water of the cauliflower rice, using a milk bag or gauze. This step is super important to ensure the cauliflower is dry, and the base holds well together!!
- Before adding the toppings, check that the base isn’t stuck to the baking paper. If it is, carefully separate using a flat tool like a knife or spatula. It will be easier to do it now than with the toppings on!
- Get your hands dirty and mix well the spinach topping! If your hands don’t end up green, you haven’t put enough effort! 😝
- Make sure the spinach and tomatoes are well roasted, before taking it out of the oven.
Marta Tomé says
this cauliflower pizza is so delicious!!! and so easy to make!!
Ian says
I never thought about making a pizza with so much spinach, but it actually tastes unreal. My friends loved it.