Cauliflower Pizza with Zaatar and Tahini
Prep time: 
Cook time: 
Total time: 
  • To serve: Salad or steamed broccoli
  • for the base:
  • 1 large (950 grams) cauliflower
  • 2 eggs
  • ¼ cup (30 grams) fresh grated Parmesan cheese
  • salt and pepper
  • for the topping:
  • 3 tablespoons za’atar, plus a little extra for garnish
  • 1 tablespoon extra-virgin olive oil
  • 1 small leek, sliced
  • 4 cups kale leaves, steamed for 6 minutes
  • 2 cups cooked diced pumpkin (200 grams)
  • 2 medium zucchini (150 grams each), sliced thinly lengthways and pan-fried in a little oil
  • 1 small jar roasted peppers, drained and sliced thinly
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice (approx. 1 lemon juiced)
  • 1 clove garlic, crushed
  • Pinch of salt
  • Tips: For a slightly firmer base, add 1-2 tablespoons of psyllium husks along with the egg and cheese.
  • You can substitute cooked pumpkin and zucchini with other roasted vegetables such as cooked eggplant, roasted sweet potato or carrots, sautéed spinach or mushrooms or steamed broccoli.
  1. Preheat the oven to 170 degrees and line two large baking trays (35 x 25 cm) with greaseproof paper.
  2. Roughly chop the cauliflower, then place in the bowl of a food processor and pulse until a rice-like texture is created.
  3. You may want to do this in at least two batches, depending on the size of your food processor.
  4. Tip half of the mix onto each of the prepared trays and form into a circle, oval or rectangular shape approx. 18 cm in diameter and at least 1 cm thick.
  5. Cook for 30 minutes, until bases are firm and start to go brown.
  6. Meanwhile prepare your topping.
  7. Add the oil and the leek to a small saucepan and cook over medium heat for 4-5 minutes, stirring all the time, or until leek softens and starts to brown.
  8. Assemble all other pizza toppings ready for when the bases are cooked.
  9. When the cauliflower base is cooked, sprinkle the za’atar evenly over the bases, then top each base with kale, pumpkin, zucchini and roasted peppers (refer to photos).
  10. Return pizzas to the oven for around 10 minutes.
  11. Meanwhile, mix together the tahini with the lemon juice, garlic, salt and a little water to make a sauce with a consistency that can be easily drizzled over the pizzas.
  12. Remove pizzas from the oven, drizzle with the tahini sauce, sprinkle with some extra za’atar and garnish with coriander.
  13. Serve with salad or steamed broccoli and enjoy!
Recipe by Healthy Home Cafe at