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Carrot and fetta cauliflower pizza

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We’ve given the family favourite a fresh new update - cancel takeaway night and try out this carrot and fetta cauliflower pizza recipe instead. It’s a no-fuss dinner idea and bursting with flavour.

  • Serves4
  • Cook time40 minutes
  • Prep time15 minutes, (+ 15 mins cooling time)
Carrot and fetta cauliflower pizza


  • 1kg cauliflower, cut into florets
  • 1 Coles Australian Free Range Egg
  • ½ cup (60g) shredded tasty cheddar
  • 1½ tbs tomato paste
  • 200g Dutch carrots, trimmed, peeled, quartered lengthways
  • 1 red onion, cut into wedges
  • 1 long green chilli, thinly sliced
  • 6 thyme sprigs
  • 100g fetta, crumbled

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the cauliflower in a food processor and process until very finely chopped. Transfer the cauliflower to a microwave-safe bowl. Cover with plastic wrap and cook on high for 8 mins or until tender. Drain in a fine sieve, pressing with the back of a spoon to squeeze out as much liquid as possible. Place the cauliflower in a large bowl and set aside for 15 mins to cool.
  2. Step 2

    Preheat oven to 220°C. Line a large baking tray with baking paper.
  3. Step 3

    Add the egg and cheddar to the cauliflower and stir to combine. Season. Spread the mixture over the prepared tray to make a 16cm x 35cm oval shape. Bake for 15 mins or until golden.
  4. Step 4

    Spread the cauliflower pizza base evenly with the tomato paste. Top with the carrot, onion, chilli, thyme and fetta. Bake for 15 mins or until carrot is tender and fetta is golden. Cut into slices to serve.