When tomatoes are in season and at their best, it is a great idea to make multiple quantities of this easy pizza sauce and freeze it for later use. It is also works well heated and served as a quick pasta sauce.


This recipe is from my Summer 2015 issue!


Serves 4

You will need:



Pizza Sauce:

2 tablespoons extra virgin olive oil

2 cloves garlic, chopped

1 onion, chopped


14 oz ripe tomatoes, roughly chopped

1 tablespoon mixed herbs, freshly chopped (thyme, rosemary, oregano, marjoram, flat leaf parsley)

sea salt and black pepper, to taste



Pizza:

1⁄2 large cauliflower

11⁄2 oz Parmesan cheese,
finely grated

2 tablespoons almond meal

2 teaspoons mixed herbs,
freshly chopped

1 egg, lightly beaten


salt and black pepper, to taste

olive oil

3 oz soft goat cheese


12 pitted black olives

pinch dried chilli flakes

fresh basil leaves, for serving


  1. Heat oil in a saucepan, add garlic and onion, and cook for 2 minutes or until onion is soft.
  2. Add tomatoes, reduce heat to low, and cook for 10 minutes, stirring occasionally.
  3. Spoon tomato mix into a food processor or blender and pulse until thick and pulpy.
  4. Return to saucepan and bring to a boil, then continue stirring until sauce thickens—about 5 minutes.
  5. Stir in herbs and season with salt and pepper.
  6. Remove from heat and cool completely.
  7. Preheat the oven 425°F and place a pizza stone or baking tray in the oven to heat up.
  8. Roughly chop the cauliflower into florets.
  9. Place raw cauliflower florets in a food processor and process until finely chopped. Alternatively, you can grate by hand.
  10. Transfer the cauliflower to a fine steamer basket and place over a saucepan of boiling water.
  11. Cover and cook for about 6 minutes or until soft (or you can cook them in a covered heatproof bowl in a microwave oven with a little water added).
  12. Transfer cooked cauliflower in a large colander and allow to cool for 5 minutes.
  13. Mound the cauliflower in the center of a clean tea towel or piece of muslin and bring the edges together to enclose.
  14. Wrap tightly and squeeze out as much water as possible. Take care, as the water will be hot.
  15. Transfer the dry cauliflower mixture to a bowl and mix in the Parmesan cheese, almond meal, and extra mixed herbs.
  16. Season to taste, add the egg, and mix well until combined.
  17. Place the cauliflower mixture into the center of a large piece of parchment paper. Using your hands, firmly press into a 12” x 1⁄4” circle (if using a baking tray, shape the mixture to suit).
  18. Slide the parchment paper and pizza base on to the preheated pizza stone or baking tray.
  19. Spray or brush the surface of the pizza with olive oil.
  20. Bake for 25 minutes until golden on top and firm to touch.
  21. Once out of the oven, spread the pizza sauce evenly over the base and dot with goat cheese.
  22. Arrange the olives around the base and sprinkle with chili flakes.
  23. Return to the oven and cook for another 5 minutes until the toppings are heated through and the base is crisp.
  24. Serve topped with basil leaves and add sea salt and black pepper to taste.

TIP:

Photography by Recipes + styling + photography by China Squirrel

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