Gluten-Free Cauliflower & Sundried Tomato Crust Pizza

Cauliflower Crust Pizza Recipe

For my other thin crust, quick, gluten-free pizza recipe, click here.

I have been gluten-free for 7-years now. And, over the years I have experienced some pretty terrible attempts at making gluten-free pizza.

Can anyone say: cardboard?

Gluten-free pizza has this particular talent of tasting like cardboard. I remember the first time I attempted to make a gluten-free crust from brown rice flour and tapioca starch. It was awful to say the least.

So, for years, I went without pizza.

Cauliflower Crust Pizza Recipe

Of course, a life can be lived without pizza. But there are some days when you just want something simple for dinner; you want a place to pile-up some cheese and veggies.

I was pleasantly surprised at how successful gluten-free pizza is if you use Food For Life’s: Brown Rice Tortillas. Pizzas made with these wraps are fabulous. And, I was so thankful to find this product. If you’re interested in this quick, no fuss, pizza recipe, click here.

Now…brown rice tortilla pizzas are great, and they’re a staple in my house. But I’m still on the hunt for a gluten-free crust that isn’t as thin as the tortilla wrap pizzas.

Cauliflower Crust Pizza Recipe

That brings me to today’s Food Love recipe.

This week, I made a gluten-free pizza with a cauliflower and sundried tomato crust. And, it was wonderful! (it even got the stamp of approval from my man, who is a chef…and is quite discerning).

It was very similar to having a traditionally made pizza, except it didn’t contain and gluten…or any grain for that matter.

**Prewarning** Making this pizza crust is quite laborious. It took about an hour to make. The thing is, with cooked cauliflower, you have to make sure that you squeeze as much water out of it as possible. You end up having to squeeze the pureed cauliflower in a cheese cloth or nut milk bag. And, it takes time and effort. But I love the finished result…it really makes a fabulous gluten-free crust.

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Gluten-Free Cauliflower & Sundried Tomato Crust Pizza
Prep time

Cook time

Total time


A bit of a project, but the result is so great!
Serves: 1

  • 1 medium cauliflower
  • 1 egg
  • 1 tbsp of chickpea flour or brown rice flour
  • 1 tbsp of ground chia seeds
  • 3 sundried tomatoes
  • 1/2 clove of garlic, minced
  • 1/2 tsp of sea salt
  • 1/2 tsp of dried oregano
  • 1/2 tsp of ground pepper

  1. How to make the cauliflower crust
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. Cut your cauliflower into small pieces. (Make sure that you cut all of the pieces approximately the same size so that they cook at the same rate.)
  4. Steam the cauliflower for about 6-8 minutes. You want the cauliflower to be fork tender.
  5. Cool the cauliflower. You want all of the steam to dissipate.
  6. Place the cooled cauliflower into a food processor, and pulse 3 times. You want the cauliflower in tiny pieces.
  7. Place the cauliflower into a nut milk bag or cheese cloth.
  8. Squeeze as much water out of the cauliflower as possible. (You don’t want a soggy crust after all.)
  9. Place the squeezed cauliflower back into your food processor, and add all of the other ingredients.
  10. Turn the food processor on, and make sure that all of the ingredients are thoroughly incorporated.
  11. Scoop the cauliflower mixture onto a baking sheet lined with either parchment paper or Teflex.
  12. Pat the mixture into a round or oval shape. I pat my crust out to a little less than 1/2 inch in thickness.
  13. Place the crust into your oven set to 350 degrees Fahrenheit for 35 minutes. You want the crust to be browned.
  14. Once the crust is browned, and it is a little firm to the touch, run a spatula underneath the crust to release it from the parchment paper or Teflex.
  15. Flip the crust out onto a baking sheet. Then put the crust back into the oven for 5 minutes. This is to help the underside of the crust to brown. You also want to dry out the crust as much as possible.
  16. Take the crust out of the oven. And, turn the oven heat up to 400 degrees Fahrenheit.
  17. Top your pizza crust with anything you want: tomato sauce, cheese, onion, pineapple, spinach…whatever.
  18. Place the pizza (which is still on the cooling rack) into the oven for 15-20 minutes. You want the crust to brown further, and you want the toppings to cook as well.
  19. Total time: 1 hour for a small to medium sized pizza.



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