Cauliflower crust pizza with smoked salmon

A light, refreshing pizza that’s perfect for summer.


Difficulty: Medium

Time: 40 min. preparation time, 20 min. baking time

Nutrition: Calories ca 1214 / Protein 86g / Carbohydr. 21g / Fat 87g

Ingredients (2 servings)

300 gcauliflower
250 gshredded cheese
2egg yolks
2 tspchia seeds
1 tsporegano
100 galmond flour
160 gricotta
300 gsmoked salmon
150 gshrimp
5 tbsppine nuts
2 tbsphorseradish
dill for garnish


large saucepan, baking sheet, hand masher, oven, fine grater, large bowl, parchment paper, cutting board, knife, rolling pin

Wine Tip

Lapsang souchong
The aroma of smoked black tea pairs perfectly with pizza topped with smoked salmon.

Step 1

Cauliflower crust pizza with smoked salmon

Preheat oven to 180°C/350°F. Cut cauliflower into small florets. Fill a large saucepan half full with water, bring to a boil, add cauliflower and salt, and cook for approx. 8 – 10 min. until tender. Remove from heat and drain.

large saucepan, oven, cutting board, knife

300 g cauliflower / salt

Step 2

Cauliflower crust pizza with smoked salmon

Now, place cauliflower in a large bowl and puree using a hand masher. Add grated cheese, egg yolk, chia seeds, oregano, and almond flour to bowl. Season to taste with salt and pepper. Mix thoroughly to form into dough.

hand masher, large bowl

250 g shredded cheese / 2 egg yolks / 2 tsp chia seeds / 1 tsp oregano / 100 g almond flour / salt / pepper

Step 3

Cauliflower crust pizza with smoked salmon

Place dough between two sheets of parchment paper and roll out using a rolling pin. Discard top layer of parchment paper, transfer to a baking sheet, and bake in preheated oven at 180°C/350°F for approx. 15 – 20 min.

baking sheet, oven, parchment paper, rolling pin

Step 4

Cauliflower crust pizza with smoked salmon

Spread ricotta evenly over crust. Then, top pizza off with salmon, shrimp, pine nuts, and freshly grated horseradish. Garnish with fresh dill.

fine grater

160 g ricotta / 300 g smoked salmon / 150 g shrimp / 5 tbsp pine nuts / 2 tbsp horseradish / dill for garnish