Cauliflower Pizza with Za’atar and Tahini: Plant Based Recipe

By November 2, 2017Green Food

Cauliflower Pizza with Za’atar and Tahini: Plant Based Recipe

Plant-Based Cauliflower Pizza

(Gluten Free, Vegan, Vegetarian, Oil Free)

Looking for a wholefoods plant-based healthy pizza option? Well I have just the thing! This recipe is adapted (veganised) from Caroline at the Healthy Home Cafe, her Cauliflower Pizza with Za’atar and Tahini!
Caroline asks “Can you guess how many serves of veggies are in a slice? This pizza is made almost entirely from vegetables…. You start by creating a base from cauliflower. Then instead of spreading the base with a tomato sauce, you sprinkle it with the Lebanese herb mix Za’atar.”

Cauliflower is part of the brassica family of vegetables, known for their powerful anti-cancer properties.

Za’atar is a delicious, tangy Middle Eastern spice blend which includes dried oregano, thyme, ground sumac (a lemony flavoured berry which gives Za’atar its tang), sesame seeds and salt. Next you pile on your vegetables – whatever you have on hand, the more colours the better!

My personal favourites include:

  • pumpkin
  • capsicum
  • baby spinach
  • rocket
  • eggplant
  • zucchini
  • mushroom

To make it really special, drizzle the pizza with a super-tangy lemony tahini sauce…Then sprinkle with a little more Za’atar and garnish with fresh herbs such as coriander, basil or dill leaves to serve. You may wish to add say nutritional yeast (nooch) on top to give it a cheesy flavour.


For the Cauliflower Pizza base:

  • 1 large (950 grams) cauliflower  Cauliflower Pizza with Za’atar and Tahini: Plant Based Recipe
  • 2-3 flax eggs 
  • ¼ cup nutritional yeast*
  • pinch iodized sea salt and pepper

For the topping:

  • 3 tablespoons za’atar, plus a little extra for garnish
  • 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
  • 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 iodized sea salt

    Cauliflower Pizza with Za’atar and Tahini: Plant Based Recipe


  1. Preheat the oven to 170C degrees and line two large baking trays (35 x 25 cm) with grease proof paper.
  2. Roughly chop the cauliflower, then place in the bowl of a food processor and pulse until a rice-like texture is created. You may want to do this in at least two batches, depending on the size of your food processor.
  3. 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.  Cook for 30 minutes, until bases are firm and start to go brown.
  4. Meanwhile prepare your topping. Add a little bit of water or stock and the leek to a small non-stick saucepan and cook over medium heat for 4-5 minutes, stirring all the time, or until leek softens and starts to brown. Assemble all other pizza toppings ready for when the bases are cooked.
  5. 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. Return pizzas to the oven for around 10 minutes.
  6. 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. Remove pizzas from the oven, drizzle with the tahini sauce, sprinkle with some extra za’atar and garnish with herbs such as basil , dill or coriander.
  7. Serve your Cauliflower Pizza with salad or steamed greens and enjoy!

What are your fave veggie pizza combos? Let me know in the comments below!


  • For a slightly firmer pizza base, add 1-2 tablespoons of psyllium husks along with the flax egg.
  • Nutritional yeast is also know as savoury yeast flakes or abbreviated to ‘nooch’. You can also swap this for bio-cheese such as ‘notzarella’. However biocheese contains a fair bit of salt and also coconut oil which is high in saturated fat.

Recipe adapted by whole-food plant-based dietitian Amber Sewell-Green (APD/AN)

Amber Sewell-Green

Author Amber Sewell-Green

More posts by Amber Sewell-Green

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