Spiralized Kumara Base Pizza


This is one of the tastiest pizzas I have ever eaten. The main ingredient for the base is a spiralized kumara and compared to a wheat based pizza dough, which is really, let’s face it, just a wheat based pizza dough, the spiralized kumara absorbs all the flavours and spices you care to throw at it.

I think you could make this recipe a thousand times and make it different each time. Because the pizza base is a soak for flavours you can let your imagine run wild with this one.

This first version was pretty simple as I was just making it up as I went along but I am sure as you read through the recipe you will be able to see ways to jazz it up or individualise it.

The only real challenge is making the base stiff enough so that you can eat it like a slice of pizza. And if it doesn’t end up that stiff for you, it doesn’t matter, it will taste delicious.


Preparation time

This is an exceedingly simple recipe with the aid of the spiralizer. It will be achievable with most kitchen shredding tools but spiralizing a large kumara took about two minutes.

The recipe has an interim frying and baking step, but the spiralizing and preparing the base and topping is ten minutes tops.

From go to eating pizza is probably 30 minutes.



For the spiralized kumara base I used:

  • 1 large orange kumara (I made a subsequent version where I used kumara, zucchini and carrot)
  • 3 eggs
  • A few liberal grinds of Himalayan sea salt
  • A handfull of parmesan cheese
  • About one-third or a half a cup of Caspian Sea Yogurt
  • Raw virgin coconut oil (for frying the kumara)
  • Spices of your coice. I put in some garlic, oregano, marjoram and tarragon

For the topping I used:

  • Mozzarella cheese
  • Tomato paste
  • Red onions
  • Mushrooms
  • 1 vine ripened tomato
  • Smoked salmon
  • Salami
  • Smoked Chicken
  • Ham

Preparation & cooking

Step 1

I used a kumara in the first version but there are a number of vegetables you could use including zucchini, carrot, turnip, swede or potato.

The first step is to spiralize.


Step 2

There are probably any number of ways you could approach putting the base together but I chose to stir fry the spiralized kumara in a liberal amount of coconut oil with some garlic.

I cooked it to the point it was past the raw stage but not quite cooked.

Not quite al dente if you use the traditional Italian test of throwing it up on the ceiling and seeing if it sticks.


Step 3

Once you have the spirals cooked it is time to prepare the binding. This time I used:

  • 3 eggs
  • About 4 tablespoons of Caspian Sea Yogurt
  • A little parmesan cheese, maybe quarter of a cup
  • Marjoram and thyme for spice, and
  • A few grinds of Himalayan sea salt


Step 4

The next step was to figure out how to make it into a pizza. This is my solution and I would be interested to hear yours:

  • I used a twelve inch cake tin with an expanding side
  • I lined it with cooking paper
  • Poured in the spiralized kumara and spread it evenly and tightly packed over the bottom of the cake tin
  • Poured the egg mixture over the top, and
  • Put it in the oven on about 200 degrees for about ten minutes


Step 5

Take the pizza base out of the oven, release the clip and undo the side. Then slide the base off the cake tin base and onto a pizza tray or similar and then slide out the cooking paper.

Add the toppings. My order is:

  • Cover in tomato paste
  • Add thinly sliced onion, mushroom and then tomato
  • Cover with a layer of mozzarella cheese
  • Arrange the toppings. Ham, salami, chicken and smoked salmon, and
  • Cover with another layer of mozzarella cheese

Put back in the oven and bake for about 15 minutes on 220 degrees or until the top starts to brown.

Divide into slices and serve! I am pretty sure this recipe is going to become household favourite.

Enjoy! Looking forward to hearing some variations!

  • Spiralized Kumara Pizza GI
  • Spiralized Kumara PIzza Base GI
  • Spiralized Kumara Pizza GI
  • Spiralized Kumara PIzza Base GI

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