Gluten-Free Pizza Crust with Cauliflower

Gluten-Free Pizza Crust with Cauliflower

45-minute recipe Serves 2
Break out your food processor and put it to work tonight. The secret to this gluten-free pizza recipe is cauliflower, blitzed down to the size of rice grains and bound together with eggs, cheese and time in a hot oven. We top the golden-crisp crust with spicy arugula leaves, creamy blue cheese and juicy pear slices — but classic pepperoni would taste delicious, too.
45-minute recipe Serves 2


Prep: 15-minute | Cook: 30-minute
  • 1

    Position oven racks in top third and centre of oven, then preheat to 400°F. Line a very large baking sheet with parchment.

  • 2

    Whirl cauliflower florets in a food processor until finely chopped and it resembles rice. (You may have to do this in two batches). It should measure about 4 cups.

  • 3

    Combine cauliflower with eggs, garlic, basil and cheese in a large bowl. (It's okay if the mixture is loose and doesn't hold together. It will hold when baked.) Divide into two portions.

  • 4

    Mound one portion on one side of prepared sheet and spread until 1/3-in thick and 9-in round. Repeat with the remaining portion on the other half of the baking sheet. (Use two baking sheets if you don't have one large enough to fit both.)

  • 5

    Bake in centre of oven until crusts are golden and crispy around the edges, about 25 to 30 minutes. Remove and arrange pear slices and blue cheese overtop.

  • 6

    Return to oven and continue baking in top third of oven until cheese is melted, about 5 to 8 minutes. Let stand on a rack for 3 minutes before topping with arugula, cutting and serving.

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Last updated: February 9th, 2021

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