Prune BBQ Zoodle Pizza with Cauliflower Crust
Prune BBQ Zoodle Pizza with Cauliflower Crust

California Prune BBQ Zoodle Pizza with Cauliflower Crust

Provided by: Zen & Spice for the California Prune Board.

Makes: 2 individual pizzasCook Time: 15 minutes


  • Crust
  • 2 small cauliflower heads cut into florets
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 90g grated Parmesan
  • 2 large eggs
  • salt and pepper, to taste
  • Sauce
  • 115ml your Favourite BBQ sauce
  • 90g rough chopped California Prunes
  • Pizza Toppings
  • 60g shredded Monterey Jack cheese
  • 1 large spiralized or julienned zucchini
  • red pepper flakes, to taste


  1. Preheat your oven to 220°C.
  2. Bring a pot filled half way with water to boil.
  3. While the water heats, pulse the cauliflower florets in a food processor until finely riced.
  4. Once the water is boiling, add the cauliflower and cook for 4 minutes. Drain through a mesh colander.
  5. Using a heavy object, such as a small glass bowl, press the cauliflower down into the colander to get as much water out as you can.
  6. In a large bowl, combine the cauliflower rice, oregano, garlic powder, Parmesan and eggs. Stir to combine. Season with salt and pepper.
  7. Divide the dough out into two balls and place on a baking sheet.
  8. Spread the dough out to create two 6-7″ personal pizzas, about 1/2-inch thick. Bake in the oven for 15 minutes.
  9. Using a spatula, remove and place on a cooling rack.
  10. Using the food processor, blend together the BBQ sauce and California Prunes. Using a spatula, spread the sauce onto each pizza. Top with cheese, zucchini noodles, and red pepper flakes.
  11. Return to the oven and bake for another 5-6 minutes, until the cheese is melted.