Cauliflower Pizza with Chick’n’Chives Sausage and Kale Pesto

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves / Makes: approximately 1L of Liquid Mixture


  • Vegan
  • Dairy Free
  • Gluten Free


  • 4 x Unrealco plant-based chicken and chive sausage, cut into 4-6 slices
  • 8-10 cherry tomatoes, halved
  • 200g packet Bio Cheese Pizza Shred

Kale Pesto 

  • ½ bunch (approx. 100g) kale, leaves removed from stems and stems discarded
  • 2 tablespoons lemon juice or water
  • 100ml Cockatoo Grove Organic olive oil, plus extra for serving
  • 50g dry roasted almonds, roughly chopped
  • 2 cloves garlic, peeled and crushed
  • 125g packet Bio Cheese Parmesano
  • ½ teaspoon Murray river salt

Cauliflower Base:

  • 1 teaspoon flax meal
  • 3 tablespoons water
  • 3 cups cauliflower florets
  • 1 tablespoon corn starch
  • 3 tablespoons nutritional yeast
  • 1 tablespoon dried oregano


    1. For the cauliflower base, pre-heat oven to 200°C. Combine flax meal and water in a small bowl and leave for 5 minutes.
    2. Place cauliflower florets in a food processor and process until it resembles ‘rice’. Transfer to a bowl. Add the flax meal (flax egg) and remaining ingredients and mix to combine. Divide mixture in half, shape into a ball and press onto 2 baking paper lined oven trays to 1cm thick and 16-18cm in diameter.
    3. Bake for 20 minutes or until golden brown.
    4. Meanwhile prepare the pesto, place all ingredients in a food processor and process until smooth. 
    5. Remove bases from the oven and spread with 2-3 tablespoons of kale pesto. Top with sliced sausages and cherry tomato halves and sprinkle over cheese. 
    6. Bake for 15 minutes. Alternatively turn on the grill and when hot place under the hot grill, to grill for 3-5 minutes.
    7. To serve, place a spoonful of pesto in a bowl, add a good glug of olive oil and mix to combine. Drizzle a few spoonful’s over each pizza and cut into wedges. Finish with a side salad if desired.

    Note: Any remaining pesto can be placed in a storage container or zip lock bag and kept in the fridge for up to 1 week. Alternatively spoon it into a storage bag, flatten the bag and seal, make some indents in the pesto with the side of your hand to create a criss-cross pattern and freeze. The pattern will help you to ‘break off’ chunks of pesto and simply defrost to use.

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