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Sugar-Free Cauliflower Pizza

Sugar-Free Cauliflower Pizza

As seen on ITV’s Sugar-Free Farm!

My inbox has been buzzing with requests for this recipe – the sugar-free pizza I designed exclusively for Sugar-Free Farm! And I’m not surprised, it’s been such a hit in my home too.

It’s really simple to make and you can get to work on your bases while the sauce is simmering.

I encourage you to play around with this recipe and really make it your own. The ingredients can easily be switched to vegetarian or vegan options or varied by mood. Gluten-free? Gluten-free flour works as an excellent option in lieu of whole grain. I’ll be posting my gluten-free cauliflower pizza recipe soon – Watch this space if that’s of interest to you!

This recipe can serve up to six, so feel free to downsize or upscale quantities – just remember to keep the proportions the same. Enjoy experimenting and be sure to let me know what you make and think!




Pizza Base

140g cauliflower
150g whole grain flour
1/4 tsp bicarbonate of soda
1/2 tsp salt
1 tsp baking powder
1 egg white
2 tbsp olive oil
50ml water
1/4 tsp paprika

Pizza Sauce

30 large ripe red sweet tomatoes
6 tbsp. olive oil
3 tsp salt
8 garlic cloves
1 tsp black pepper
1 red chilli washed and seeded
20 fresh basil leaves
2 cups water.
Boiled water for blanching

Pizza Toppings

Pizza sauce (as above!)
Sliced tomatoes
Sliced pepper
Grilled and sliced chicken breast
Mozzarella cheese




Pizza Sauce Preparation

  1. Place the tomatoes in a large bowl or pot and cover with boiling water. Leave to stand for 5 to 8 mins until the skins soften.
  2. Use a spoon to remove the tomatoes one by one, peeling each as you remove (if you allow them to cool, you will not be able to remove the skins!).
  3. Chop the tomatoes into 1/2 inch cubes.
  4. Peel the garlic and use a garlic press to crush onto a side plate.
  5. Wash the basil leaves and cut finely.

Pizza Sauce Method

  1. Pour the olive oil into a large saucepan and place on the stove on a medium heat. Add the crushed garlic and stir with a wooden spoon until golden.
  2. Add the chopped tomatoes to the oil and garlic and turn the temperature to high.
  3. Add the salt, black pepper, chilli and chopped basil. Half cover with a lid and leave to cook for approximately 30 minutes.
  4. Add water, reduce the heat to medium and allow to simmer gently until the water has evaporated and it has a thick sauce-like consistency.
  5. Remove from the heat and set aside to cool slightly. If you’re making the sauce for another day, pour into a clean glass jar and allow to cool completely before refrigerating.

Pizza Dough Method

  1. Preheat your oven to 200°C.
  2. Wash and remove the stalk from the cauliflower; shake to dry.
  3. Place the cauliflower in a food processor and chop until it resembles rice.
  4. In a mixing bowl, add the flour, cauliflower rice, bicarbonate of soda, salt, baking powder and paprika.
  5. In a small mixing bowl, whisk 1 egg white, 2 tbsp olive oil and 50ml water.
  6. Make a well in the middle of the flour mix and add the egg white mixture.
  7. Mix well to form a dough. This must not be dry, so add a little more water if needed.
  8. Divide the pizza dough between two 10″ non-stick round baking trays; press the mixture into the tray and place in the oven to bake for 20 minutes.
  9. Remove the bases from the oven, flip each base over and place on a rack to cool slightly. This cooling step helps to keep your base nice and crisp!
  10. Spread a layer of sauce onto each base, sprinkle with toppings and return to the oven for a further 5 minutes. Always ensure your cooked meat is piping hot all the way through before serving.
  11. Serve with a green salad!


Looking for more sugar-free recipes? I’m busy working on a cookbook and my 7 Day Sugar Detox programme will be live soon! Join my Health Tribe to make sure you’re the first to hear all about both.

I wish you good health!

Consult your doctor or health care practitioner regarding any health problems, before embarking on any new health regimes, using any supplements or before making any changes in prescribed medications or food programmes.

Part of my work in clinic is to identity and address the root cause which is responsible for the symptoms a client is experiencing. The most common underlying condition I see is unbalanced hormones. Once I noticed that balancing hormones leads to the reduction of so many other symptoms, I knew I had to create a simple plan to help people understand and support their hormones.

Follow the plan

Sugar free farm


  1. Hi, please could you tell me. Can you freeze the base? Thanks.

    • Hello

      Yes you can freeze the base. Thanks for checking and let me know what you think please.

  2. Could you please post the recipe for the date and walnut lemon slices that appeared in episode 3, they looked amazing!
    Thank you

  3. As a Type 2 diabetic, how will this diet affect my condition. As I need to lose a few pounds in weight I’ve started having ‘green smoothies’ for breakfast and they really are delicious.

    Vivienne Frost

    • Hi Vivienne,

      I am pleased you are looking to make some healthy changes.

      Reducing sugar and refined carbohydrate while balancing your blood sugar is always advisable and especially beneficial with type 2 Diabetes. But please ensure you inform your consultant about any changes that you make and be sure to keep any medication monitored & controlled.

      Have a look at these blogs:

      Let me know how you get on please!

      • I’m also type 2 diabetic and have spoken to my consultant about this recipe and he said it sounds good! Hope that helps

        • Thanks Kelly, I hope you enjoyed it and I look forward to seeing a photo!

          I am pleased to hear that your consultant approved of the recipe. I hope it will be one you can use over and over again.

  4. Instead of using chicken could I use bacon and vegetables such as, peppers, onions, tomatoes, sweetcorn in water, can you tell me if this would be OK? please.

    • Hello,

      Absolutely! Make the recipe your own. I would avoid eating too much processed meat though due to the nitrates etc.
      Let me know how it turns out and share a photo, I would love to see.

  5. Hi ive loved u on sugar free farm, pls can we have a book of ur Fab recipes?? Have u got the lemon bars recipe on line? Thanx

  6. Hi Angelique,

    Loved your recent show ‘Sugar Free Farm’. My Mum and I watched it and she was particularly keen on the lemon bars that were served to the farm workers at the end. Would you be able to send me the recipe? As Mother’s Day is fast approaching it’d be nice to make those for her

    Many thanks.

  7. Brilliant, loved the Sugar Free Farm.
    I had started a sugar free diet two weeks before it came on. Was told I had to reduce my sugar levels before I became diabetic.
    Will be trying out the pizza recipe. Can’t wait for the cook book.

  8. Love this thanks but also desperately would like the lemon bar recipes from the last show please.

  9. Made the pizza yesterday and making it again now! Loved the base, was unsure at first whilst making it, but it tasted good!
    I have used tomato paste instead of the sauce in your recipe as I had it to hand.

    Loved it

    Thank you

    • Fantastic news Kelly!

      Yes tomato paste is fine to use, just check that it has no added sugar.

      Thank you for letting me know, I am so pleased that you loved it!

      If you can, please share a photo the next time you make the pizza. I would love to see :)

      • Making it tonight so will post you a pic

  10. Just put my base in the oven very sticky but found that wet hands helped spread the dough thinner around my baking sheet

    • Yes, wet hands always help with these sticky mixtures. Great tip, thank you!

  11. Should have left my review until had eaten the pizza! I enjoyed it and will definitely make again, once you have made it a few times I have no doubt it could be on the table within 30 mins if you have pre made the pizza sauce. I topped mine with chorizo, Palma ham, yellow pepper and of course fresh mozzarella. I used rye flour as I couldn’t find whole grain. I used a large baking sheet but would use a smaller one next time as the middle pieces were a tad soggy. Unfortunately the pizza wasn’t a hit with my children. But I enjoyed and and probably ate a little bit more than I should have!

    • Hello

      Thank you so much for your message.

      I am so pleased that you enjoyed the pizza and that you experimented with the flour, rye flour is a good option to use. As you said, after you have made it a few times it will quicker to prepare. I make the sauce beforehand and freeze it for when needed.
      Pity it wasn’t a hit with your children, but you never know, maybe next time!

      Thanks again for your message, your feedback is greatly appreciated :)

  12. I’m dairy free (intolerant to Cows, Sheeps and goats) do youthink I would be ok with Buffalo mozzarella?

    • Great question!

      Are you lactose intolerant or are you sensitive to the protein (casein and whey) too? Buffalo mozzarella is low in lactose, but if you react to cheese like feta then buffalo mozzarella could cause a reaction.

      Hope that helps?

  13. Hello Lemon bar fans,

    Thanks for asking, here is the recipe:

    Remember, although refined-sugar free, this recipe contains dates which are dried fruits and can raise your blood sugar levels. All dried fruits are high in fructose so should be eaten in moderation. You guessed it, this recipe should feature in the 20% of 80/20!

    Hope you enjoy, do let me know what you think please and share a photo if you can.

  14. Hi Angelique,
    Would I be able to substitute whole grain flour for Teff flour in the pizza base, cooking for a coeliac, many thanks.

    • Hello Susan,

      Thanks for getting in touch! I would use a mixture of gluten-free grains as Teff flour might be a little overpowering, try mixing it with quinoa flour.

      I will be posting a gluten version up soon so please check back later or sign up to my newsletter to find out when its live

      Let me know how it turns out and post a photo if you can.

  15. Hi Angelique,
    Just tried the pizza recipe tonight and it was absolutely fantastic! Very pleasantly surprised, thanks for sharing it.

    • Hello Julie, wonderful to hear! Thank you so much for letting me know. So pleased you enjoyed it, music to my ears!

  16. I was scouring the internet for a sugar free pizza sauce and found yours : )

    Can this sauce be stored? How long for in the fridge and freezer?

    Thank you very much for making this sauce.

    • Great to hear! Let me know what you think when you try it. Yes can be stored in the fridge for 4-5 days and in the freezer for 3 months.

  17. Hi, can u let me know how to make this pizza base vegan?
    Thank you

    • Hello Karen,
      I haven’t tried this yet, but you could try substitute the egg for chia seeds. Normally one tablespoon chia seeds mixed with 6-8 tablespoons of water per egg. If you give it a try or manage something else please let me know.

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