Gluten free Spring Pizza with Cauliflower Base

May  3, 2014
2 Ratings
  • Serves 2
Author Notes

Everybody loves pizza! Gluten free pizza is a tricky thing to make – gluten free flour will not stretch and usually xanthan gum, gear gum or arrow root are added to make it more elastic.
For this recipe I have decided to abandon gluten free flour and make the base out of a vegetable: cauliflower. It’s perfectly easy and quick to make and the cauliflower makes a nice crunchy base. The texture, of course, is not the same or even similar to the real pizza. But the result is pretty tasty, airy and light. And unlike the real one, very nourishing. —Tea Novo

What You'll Need
  • 1 piece cauliflower
  • 2 pieces garlic
  • 1 egg
  • 4 tablespoons ground almonds
  • 2 tablespoons coconut oil
  • 1 teaspoon oregano
  • 1 pinch salt
  1. Cut the cauliflower into florets and put in a high speed blender for a couple of minutes with the garlic, until it forms a fine crumb. Melt the coconut oil in a pan and add the mixture to the pan. Fry on low heat for 5 minutes. Transfer the mixture into a bowl and add the egg, ground almonds, together with the spices and salt. Mix well and form a ball. The texture will be slightly wet but this is fine.
  2. Dust (with gluten free flour) a piece of greaseproof paper and put on a baking tray. Put the pizza base ball onto the greaseproof paper and flatten with your hands in a circular shape. Mine was around ¼ inch deep. Bake in the oven, on 180 degrees for 30 minutes. Add your choice of topping and bake for another 5 minutes. Drizzle with some olive oil.
  3. I made two different pizza toppings – tomato, mushroom, basil, green asparagus and green olives; and passata, black olives, white asparagus, peas, mushrooms and basil leaves. Hello spring!

See what other Food52ers are saying.

  • Vee Hoot
    Vee Hoot
  • Carly Nemanic
    Carly Nemanic
  • Nicola Corcoran
    Nicola Corcoran
  • Mili Sefic
    Mili Sefic

6 Reviews

Vee H. April 24, 2015
I too have mush after 30 minutes +15 at 180 degrees. I am now upping the temperature.
Vee H. April 25, 2015
After initial 45 mins @ 180, I turned temp up to 350 and baked for an additional 40 minutes to get a dark golden brown in color. This pizza then was not hand able but fork ready! After the hours of waiting it was delicious... I'll adjust temp and bake appropriately. Glad to know about this GF option for me and my fiancé!
Carly N. July 2, 2014
i think my blender messed it up, it turned the cauliflower into a puree and even after an hour of higher temp it never got crispy, just stayed mush :[
Mili S. May 8, 2014
looks great, gonna try this
Nicola C. May 8, 2014
I can testify that this is utterly delicious!
Vee H. April 24, 2015
Do you have any suggestions as to why this worked for you? I seem to be having troubles...