Gluten Free Cauliflower Crust Pizza

Gluten Free Cauliflower Crust Pizza

For anyone going gluten free, often the first panic is about pizza. Hold on a minute! Calm down! We havegluten free pizza a terrific pizza recipe that uses cauliflower instead of grain flours. There is a small amount of goat cheese in the crust… if you’re dairy free this may not be for you.

The recipe is for the crust. Use any toppings you like. We suggest choosing high quality meats without hormones, pesticides and antibiotics. Use organic veggies and italian seasoning or pizza seasoning.You could add fresh basil. We don’t add any cheese at all on top. That will be your choice.

Once the crust is baked, load with toppings and put back into the oven til done. This pizza disappears quickly so be sure to make enough!

We’ve been making this amazing cauliflower pizza crust here in the kitchen at BodyBalance. Most of us don’t eat gluten or grains, and we still like to have variety and good tasting foods every day.

Cauliflower Crust Pizza


  • One large head of cauliflower
  • 2 eggs, beaten
  • 4 tbsp of mozzarella goat cheese
  • 2 tbsp olive oil
  • Pinch of salt
  • Seasonings: chopped green onions, basil, rosemary, garlic…


Instructionsgluten free pizza crust

  1. Preheat your oven to 400F
  2. Cut leaves and stem off cauliflower and throw away. Slice the rest of the cauliflower. Pulse batches of cauliflower in food processor. Measure out 3 or 4 cups of this cauliflower “rice”. The measurement doesn’t need to be exact.
  3. Sautee the cauliflower and seasonings in two tablespoons of olive oil (or could use coconut oil or even butter) until it is fully cooked.
  4. Cool the cauliflower before adding the rest of the ingredients. Place it in the freezer for a few minutes, or leave it out on the counter until about room temperature.
  5. In a bowl mix in the eggs (already beaten) and cheese into the already cooled down cauliflower rice. (Don’t expect it to hold together like normal dough).
  6. Press the dough onto a pizza pan lined with parchment paper. Leave it ¼ inch thick. Create a lip pizza yummyaround the edge for a “crust” effect.
  7. Bake for 40 minutes at 400F. Check it at 40 minutes. If it doesn’t look done, leave it in for another 5 or 10 minutes. It should be golden brown and crispy. If you like more crisp, broil for an extra 3-5 minutes. Watch the crust closely – it might burn in those last 5 minutes.
  8. Add your toppings and return the pizza to the 400F for about 5-10 minutes.
*You can also make a few pizza crusts all at once, and keep them in the freezer for another day!
We would love to hear about your pizza crust! Leave comments or pictures of your pizza on our Facebook page!