Tandoori Cauliflower Pizza

For an actual pizza party … This recipe will get you six knock-out pizzas to feed several hungry mouths (or freeze for later, if you like) and you’ll be mighty glad you have more than one, two, or three!

Preparation time Prep: 15 mins
bake 35 mins
Skill level Easy Peasy

You will need:

  • Pizza dough, 6 portions
  • Additional 'Type 00' flour for dusting
Pizza Sauce
  • 800g good quality canned whole tomatoes
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon raw sugar
  • 1 tablespoon dried oregano
  • 1 x whole cauliflower, cut into small pieces
  • 2 tablespoons tandoori paste
Coriander Pesto
  • 1 large bunch coriander
  • 125ml olive oil
  • 100ml lemon juice
  • ½ teaspoon salt
  • ¼ cup cashews (optional)
  • 1 red capsicum, thinly sliced
  • 1 red onion, thinly sliced
  • 1 cup vegan mozzarella
  • ½ cup coconut yoghurt
  • Coriander leaves
  • Cashews
Recipe: Michael Craig


  • 1Preheat the oven to 250°C and place an oven tray inside to warm up.
  • 2Get a pot of boiling water on the stove. Boil cauliflower pieces for 3 minutes.
  • 3Drain cauliflower and transfer to a mixing bowl. Coat with tandoori paste and sprinkle salt. Coat the hot tray from the oven with olive oil and add cauliflower to the tray.
  • 4Roast cauliflower in the oven for 25 minutes.
  • 5Blend together all ingredients for the pesto. You can also add a small number of cashews to this to make it a bit more chunky.
  • 6Stretch dough on a dry surface with some flour. Top dough with pizza sauce.
  • 7Dust with a pinch of curry powder.
  • 8Add vegan mozzarella, roasted cauliflower, red capsicum and red onion.
  • 9Cook at 250°C for 10 minutes.
  • 10Take out the oven and garnish with coconut yoghurt and coriander pesto. You can also add toasted cashews and fresh coriander leaves if desired.
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