Salmon & Feta Pizza with Cauliflower Base – gluten-free and why I am taking this path

Cauliflower base salmon pizza I am trying grain-free at the moment – paleo diet style. You might ask why I am doing first sugar-free and now grain-free. Well, I am trying various different options in an attempt to eliminate certain issues I have been having for years. Probably since I was born actually. When you know no different, it takes a while to click that perhaps this is not the way it should be. I won’t go into unnecessary details but I will tell you that it got a lot worse six years when my father died and I took on a very stressful job. Until then, I had coped but now it was painful and limiting. I tried seeing doctors but that can be a useless path to take if you don’t have a broken bone which is easy to diagnose so I eventually gave up on that. I then tried to analyse the situation and narrow down the triggers, but it was too complex and I was too busy to spend the time needed to do the job properly. So on it went with no relief.

A little over a year ago, I finally left that stressful job and started a new one. There was immediate relief with a few flare ups. Now that I have the head space, I can try again to work out what is wrong. Hence the experimenting. I have been sugar-free for several weeks, with a very few slip ups but nothing much has changed so about two weeks ago, I started on grain-free. I am being very rigid with this despite the difficulties inherent in such a choice. My last post was of three grain-loaded dinners I made for the family. They have no such problems and my son and my husband need the grains to survive, both being very active. With each of those meals, I had to remove the grain element and eat what was left, which turned out to be plenty.

Hence this pizza with a non-grain base.

Unfortunately,  Christmas is around the corner with all it’s temptations but I will try to be true.

This is not a low Fodmap recipe.

Salmon & Feta Pizza with Cauliflower Base
Prep time
Cook time
Total time
Serves: 2 pizzas - 12 slices
For the base:
  • 1 small cauliflower
  • 1.5 cups almond meal
  • 2 eggs
  • zest of 1 lemon
  • a few sprigs of rosemary, chopped finely
  • ⅓ cup Parmesan, grated
  • salt & pepper
For the topping:
  • 100g smoked salmon
  • 100g feta, diced
  • 100g cottage cheese
  • 1 avocado, diced
  • ½ cup sundried tomatoes, chopped
  • 1 big roasted & skinned pepper, chopped
  • ½ cup toasted pinenuts
  • Olive oil
  • ½ cup Edam cheese
For the base:
  1. Preheat the oven to 180°C/350²F.
  2. Place two pizza stones in the oven.
  3. Place the cauliflower in the food processor and whiz until it is in small pieces.
  4. Tip into a bowl and add all other base ingredients.
  5. Mix well and place half the mixture onto a sheet of baking paper and spread out into a thin circle.
  6. Repeat with the rest of the mixture.
  7. Place these onto the pizza stones in the oven.
  8. Bake about 30 minutes until browned and crisp.
  9. Remove from the oven and add the toppings. (I placed the red peppers on 1 pizza and the tomatoes on the other).
  10. Sprinkle lastly with the cheese and drizzle over a little olive oil.
  11. Place back into the oven and heat until the toppings are hot and the cheese melted.
Nutrition Information
Serving size: 2 slices


Want to be FREE of IBS Symptoms?

Sign up now to receive a 5-step IBS Survival Guide which reveals the solution

Your details are 100% safe with me!

Related posts:


  1. says

    This looks like a great pizza and it doesn’t look like it’s missing that grainy ingredient either. I’ve never heard of making a pizza base out of cauliflower before but I’m sure it’s a lot better for you! I see a naturopath who strongly suggests a dairy-free and gluten-free diet although he does allow spelt. He says gluten and dairy and refined sugars are triggers for many of the debilitating conditions we have today. Good on you for trying to do something about your health and all the best for getting through the Christmas season – it’s not easy! xx

    • says

      Thanks, Charlie. There are quite a few grains which are gluten-free but I thought it would better to remove all grain and, if I felt better, then I could add them one at a time to see which are causing problems.

    • says

      Adriano and Dario are continuing to eat normally. I just make dishes where it is easy to remove the grain for me. It takes some thinking though. Christmas day will be a challenge.

  2. says

    You made the toppings so good and I have to say that I love the combo. Adding cauliflower in the base is a first for me and I think you did a wonderful job in making this grain-free pizza look and sound delectable. Good luck in your new diet. It needs perseverance but I am sure you will be able to do it.

    • says

      Thanks, Rowena. Christmas day is the issue but I can choose salad,vegetables and the meats without any issues. No plum pudding or Christmas cake though.

  3. Eha says

    Since I have absolutely no food allergies bar durian [yep, the SE Asian stinky fruit :) !] I have for long restricted most sugars but certainly no healthy grains. Love your pizza tho’ – actually the topping appeals to me! And since I eat a lot of cauli, want to see how that base turns out: so thank you for your homework! [Oh, with the last post ere Yule into my community y’day pm, was thrilled certain ‘unpromised’ parcels actually arrived! Amongst them Jamie Oliver’s ’15 minutes’! Sat up half the night reading! Absolutely love it!!!!! Now, I do not normally use quick rice/polenta [but there is oft some ‘proper’ cooked in the fridge!] or stock cubes [but you may have some of the real ones in the freezer!], but the meals truly are what you and I would be thrilled to have with a few glasses of vino any night! Good buy!!!!] – (OK, Poppy, Daisy, Petal and Buddy to whom he fondly dedicates the volume . . . hmmm!)

    • says

      Durian sure stinks – had a whiff of it in Vietnam and never want to meet it again.
      I do use the fast polenta because otherwise it would just take too long to get dinner ready after work when you can’t leave the pot for half an hour or so.
      I really must get my hands on Jamie’s latest book – maybe someone will think of it at Christmas.

  4. Alli says

    I’m trying to use more traditional grains like spelt, rye and buckwheat, I’m certain they are better for you than full refined flowers. Have a wonderful Christmas. Alli x

    • says

      I’m sure they are too, Alli. I think I will probably be able to reintroduce some grain at a certain point and will be leaning towards those ones. Merry Christmas to you too.

  5. says

    I truly hope that you succeed in your new diet plan, it is not easy and I wish you luck! Now this pizza looks great, I love cauliflower but never thought using it in pizza dough base. Very unique and delicious by the way.
    Wishing you and yours very happy Holidays!

  6. says

    I hope the gluten free diet helps you. I know people who swear by it. I don’t know your issues, but an awful lot of people seem to have problems with tomatoes and peppers (I’m glad that’s not me; I couldn’t live without them!). Anyway, really nice pizza. I’ve heard of making pizza crust with cauliflower, but haven’t gotten around to it – it sounds like a great idea. Thanks for this. And I hope you and yours have a terrific holiday.

    • says

      Thanks, John. I hope it helps too. And I sure hope that I am not allergic to peppers and tomatoes. Tomatoes are a staple of my diet and a big favourite. Merry Christmas to you too.

  7. says

    Suzanne, good on you to take this path! Good luck and hope you find comfort in some of the lifestyle changes you’ve done. I’ve heard so many benefits on going gluten-free: from losing weight to getting better moods to clearing up skin and hormone regulation. Because wheat and refined sugar are so highly processed now, people develop allergies and adverse reaction to GMO’s and fructose, etc. I sincerely hope you find relief. I know I should be going down that path as well. Maybe for the New Year’s, that’s going to be a resolution!

    • says

      I also keep reading about the numerous health benefits of going gluten-free in particular but I am trying to avoid as many processed foods as possible as well. Let me know how the New Year’s resolution goes.

  8. says

    Wow, your ingredients for the pizza base is so clever!! I hope you will be able to find out what the cause of this is! I had terrible health issues in a previous job, but once I changed jobs it disappered completely and I think mine was just stress related!

    • says

      It’s amazing what stress does to the body and yet so many people stay in stressful situations for years when a different choice is possible. I certainly stayed too long in my last job.

  9. Amy says

    Pizza looks lovely! Good luck on your journey! I’m on a 3 month experimental GF journey of my own. Eight days down!

    • says

      That’s great you are giving GF a try. Hopefully you see good benefits from doing it. I have plenty of gluten-free recipes for you to try here. Good luck.

    • says

      Welcome to my blog, Kristi. All recipes here from about four months ago onwards are gluten-free. It’s amazing how little really has to change when baking. Once you have a great gluten-free flour mix, you can make most things. I hope your daughter is doing well on the diet.

  10. says

    In this case you want to first eliminate all gluten products from your home,
    along with any products that may have been contaminated such as a peanut butter jar that
    has been eaten out of with a knife that you had also used to cut a gluten product, such as a
    bagel or a cake. The taste buds of these kids have become very sophisticated so
    that school dining halls go to the extent of hiring chefs, dieticians
    and nutritionists to ensure not only to ensure the safety
    of the foods they serve but meet these students fancies as
    well. Hence, gluten-free food is showing remarkable advantages.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: