4-6 1h 15mins
Print Recipe

Cauliflower pizza with goat’s cheese and spinach (GF)


For the base

  • 6 cups cauliflower, cut into florets
  • 1 medium egg, beaten
  • 80g soft goats’ cheese
  • 2 tbsp cornflour
  • ½ tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp olive oil

For the toppings

  • 140g Ardmona Pizza Sauce
  • 1 goats’ cheese log, roughly chopped
  • 3 cups baby spinach, washed
  • 1 cup curly kale, thick stems removed, leave snipped
  • 1 small red onion, finely sliced
  • 2 – 3 tbsp walnuts, crushed


  1. For the base: Preheat the oven to 200°C (180° fan) | 400F | gas 6. Grease and line a large round baking tray with greaseproof paper.
  2. Place the cauliflower florets in a food processor and pulse until rice-like in texture. Bring a large saucepan of salted water to the boil and cook the cauliflower, covered, for 4-5 minutes until tender.
  3. Drain well and gather the cauliflower in a large square of muslin or cheesecloth; you can also use a clean tea towel. Wrap the muslin around the cauliflower in a ball-shape and twist well to wring out as much excess water as possible.
  4. Tip the dried cauliflower into a bowl and add the egg, goats’ cheese, cornflour, and the salt and pepper. Mix well until a rough dough comes together.
  5. Transfer the cauliflower dough onto the lined tray and roll out into a large round. Brush the top with olive oil.
  6. Bake for 25-35 minutes until dry to the touch and golden-brown all over. Remove from the oven.
  7. For the toppings: Spread the base with Ardmona Pizza Sauce. Top with the goats’ cheese and return to the oven until the cheese has just melted, about 5-7 minutes.
  8. Remove from the oven and top with the spinach, kale, red onion, and walnuts before slicing and serving.
Cauliflower pizza with goat’s cheese and spinach (GF)

Looking for more inspiration?

Check out some of our suggested recipes for you to try below!