Mini cauliflower pizzas

Tasty, gluten-free, vegetable-based treats make a lovely midweek meal at Pesach time


Photo: Inbal Bar-Oz

  • place PRE 25 minutes
  • place COOK 45 - 60 minutes
  • place SERVES Makes16
  • printicon

 No matzah meal needed for these tasty savoury snacks..

For the mini pizzas:

  • Wash the cauliflower and remove the leaves. Cut into florets.
  • Using a food processor, chop the cauliflower finely into couscous-sized ‘grains’.
  • Fry the grains in the olive oil over medium heat to dry the cauliflower out a little.
  • Tip them into bowl and add the egg, salt, pepper, ground almonds and parmesan cheese. Mix well.
  • Form mini pizzas with your hands of about 7cm diameter and lay them out on a baking sheet lined with baking parchment.
  • Cook at 180°C (fan) for 20 - 30 minutes until golden brown.
  • Cool and transfer to a serving platter.
    To make the topping:
  • Heat your oven to 180°C fan. Heat the sunflower oil in a frying pan and fry the onions until golden brown.
  • Add the sugar and continue cooking until caramelized.
  • Lay the mini tomatoes on an oven tray and roast for 25 minutes.
  • To serve present the pizzas, add one tsp of caramelized onions, three mini tomato on each pizza.
  • Drizzle with olive oil, season and sprinkle with oregano and parmesan.


First published in the JC April 2020


For the crust

1 medium cauliflower (approximately 800g)

100g ground almonds

50g parmesan

1 large egg beaten

Salt, pepper

2 tbsp olive oil, plus more to drizzle


For the topping:

6 medium red onions,sliced

1 – 2 tbsp sugar

600g mini rainbow tomatoes, washed

6 – 8 tbsp sunflower oil

A few pinches of oregano

Basil to decorate, parmesan shaving to decorate

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