Cauliflower ‘Steak’ Pizzas with Griddled Courgette Salad

I have been waiting for weeks to create this recipe. My delicious Cauliflower Steak Pizzas and I’m so excited I have finally been able to capture them to share with you all, after keeping them a secret to myself for so long. 

It should be no surprise by now that I love pizza. The classic way, thin with a layer of rich deep tomato sauce and topped with fresh herbs, or thick contemporary slathered with a zingy pesto with rocket, spices and lots of cheesy nutritional yeast. I have even combined some of my favourite other dishes and added them to a pizza base for my own unique pizza-fused dishes; you all seem to love them as much as I do – especially my mini cauliflower pizzas tossed in a spice mix influenced by Tandoori and served with pickled onions, and my more traditional Bolognese pizza topped with cashew ‘parmesan’ cheese

You can also serve pizza with a wide variety of dishes, making them one of the most versatile dishes out there. A side salad works just as well as fries – sweet, potato, crinkled, straight or even Cajun spiced.  And don’t get me started on the amounts of dips you can pair with them either.

That’s what I love about pizza. You can take a super simple dough and then the toppings are pretty much limitless. You can go as simple or as whacky as your tastes take you. It’s also a great way to use up any leftover ingredients or dishes in your fridge when you don’t know what to do with them and are craving a takeaway instead, as the thought of having to think of something creative to use them up is edging you even closer towards that takeaway menus. Well, put it down, because this recipe is for you and it’s a gamechanger.

And it’s not just the toppings and accompaniments that you can swap and change around – you can with the base too. The base is your starting point – you can flavour your dough with herbs, spices or even grate vegetables into them, use alternative flours and grains or even replace it entirely with a different product. Cauliflower is great for this. You can cook and grate it and make it into a thin crust that bakes perfectly under the grill or why not go even wilder and use them as the base, sliced into thick steaks that are baked before being topped with all of your favourite toppings.

This is one of my favourite dishes to make. It’s healthy and hearty and perfect for both winter nights and summer days. The cauliflower steaks make a great sturdy base and act as a vehicle for all those delicious flavours you are going to pile on top. You don’t have to use cauliflower – sweet potato, turnip, pumpkin or aubergine work great too, you will just need to adjust your timings to ensure they are cooked all the way through but still hold their own shape to create that perfect pizza experience. You don’t even need to go classic with a tomato sauce, why not add a pesto, garlic or white sauce to your base? Like I said – with pizza, the sky is the limit. The one thing I do think all pizzas should have though… is cheese. You can use any cheese for this, just pick your favourite. Slices of pre-made vegan cheese are great and give that classic melted cheese pull once cooked through. But nutritional yeast is also a fantastic option and one that is easily found in your cupboard, especially for a quick cheesy fix (when those leftovers are fighting the takeaway menus). You won’t get the theatre you do with other cheeses, but the flavour is super punchy and gives it that ultimate pizza feels. 

What I love about this Cauliflower Steak Pizza, in particular, is the fact that you can prep and cook your steak bases prior to your pizza night. Just slice and roast following the ‘cook the cauliflower’ section in the recipe and then allow to cool. I’d suggest cooling on a wire rack so that the bottom can cool too without it going soggy. Once fully cool, layer into a seal proof container with a sheet of parchment or cloth in between each steak. These can then be placed in the fridge for around 1-2 days. When ready to get your pizza on – just add on your sauce and toppings of choice and resume the method of the recipe from the ‘to serve’ section. You could also pre-prepare your sauce, too. Just cook and cool before refrigerating in an air-tight container. If you are going to pre-prepare your steaks, or sauce, or both – I’d recommend getting them out the fridge for 20-30 minutes prior to cooking to allow them to come up to room temperature before building your pizza on-top, this helps to ensure even cooking time and avoid any burnt bits. 

Once layered they don’t hold their own for a long period of time if left – regardless if cooked or uncooked, so, if you want to make in advance, prepare all the individual components and then combine and bake before serving, rather than creating, (baking), saving and then (re-)heating. 

Whatever way you prep and cook it I hope you love it as much as I do.

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2 servings
  15 minutes preparation time
  50 minutes cook time


  • 1 medium cauliflower cut into 2-inch steaks – I used Romanesco but you can use any variation you fancy
  • 1 tbsp olive oil
  • Pinch sea salt

Tomato sauce;

  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 3 cloves garlic, sliced
  • 1 tsp smoked paprika
  • 1 tsp cumin seeds
  • 250g cherry tomatoes, sliced
  • 1 tbsp rose harissa
  • 2 tbsp sun-dried tomato paste
  • Salt & pepper

Pizza toppings;

  • 4-5 button mushrooms, sliced
  • 1- 2 slices vegan cheese, cut into small squares/cubes
  • Fresh herbs of your choice
  • Olive oil
  • Sea salt and chilli flakes 

For the courgette;

  • 1 large yellow courgette, cut into long slices
  • 1 tbsp olive oil
  • Sea salt


  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • Sea salt


  • Toasted sunflower seeds
  • Fresh mint

To serve;


To cook the cauliflower

  1. Pre- heat your oven to 180c
  2. Add the cauliflower steaks, olive oil and a pinch salt to a large baking tray and place in the oven
  3. Roast for aprox 50 minutes or until crispy on the outside and soft on the inside. Turn occasionally.

To make the sauce;

  1. Add the onion and oil to a pan. Fry for 8-10 minutes until caramelised. 
  2. Now add the garlic and spices and stir to combine – fry for a minute or so.
  3. Add the tomato paste, harissa and tomatoes and simmer for 10 minutes until the tomatoes have broken down.
  4. Finally add the salt and pepper

For the courgette; 

  1. Pre – heat your griddle to medium and add some olive oil.
  2. Add the courgette to the griddle and cook on one side then flip and char on the other side. 
  3. Repeat with all the slices and set aside.

To make the dressing; 

  1. Add all the ingredients to a jar and shake to combine.
  2. Dress the griddled courgette.

To serve; 

  1. Pre- heat your grill to medium.
  2. When the cauliflower is cooked, top with the tomato sauce, vegan cheese and mushrooms.
  3. Pop under the grill for 2-3 minutes until the cheese has melted and mushrooms are cooked.
  4. Remove and serve topped with fresh herbs, olive oil and seasonings,
  5. Serve the cauliflower pizzas with the courgette, bread, pesto and roast tomatoes.

Thank you so much for following my blog and cooking my recipes!

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