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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat 15g50%
 Saturated Fat g%
Cholesterol 128mg
Sodium 600mg
Total Carbohydrate 14g21%
 Dietary Fiber 4g6%
 Sugars 6g9%
Protein 20g30%
Prep Time
Cook Time
Total Time

10 min.

45 min.

55 min.



Gluten Free Cauliflower Pizza Crust with Veggies

Take a break from gluten and try this yummy cauliflower pizza crust loaded with fresh veggies. 


Crust: 1 roasted or steamed/boiled cauliflower, 1 garlic clove minced, 2 tsps. of oregano, pinch of salt, 1/2 cup of shredded pizza cheese, 1 egg, and black pepper to taste.
1 cup of low-fat shredded cheese (mozzarella) or other low-fat cheese like goat cheese or ricotta.
1/2 cup of marinara sauce (tomato sauce)
1 cup of favorite veggies (chopped bell peppers, onions, carrots, beets, broccoli, etc. )
1 tbsp. of olive oil
Garnish: fresh spinach or mixed green leaves


1Preheat the oven to 450 degrees. Pulse/Rice the roasted/steamed cauliflower with all crust ingredients in a blender or food processor. Do not over blend or pureƩ the mixture. Add more cheese if needed. Mixture should be crumbly and slightly wet.
2Scoop out the crust mixture into a mound centered on a non-stick baking sheet or baking stone. Using your fingers push out the dough into a circle or shape that fits your baking sheet/stone and is at the thickness you prefer.
3Using a brush, cover the top of the crust to the edges with a tablespoon of olive oil. Place in the oven for 10 mins until the crust shows golden brown edges. Remove from oven, let cool for five-10 mins.
4Add marinara sauce, cheese and your veggies (except the spinach / mixed green leaves). Place back in the oven for 30-40 mins. Remove from the oven once the cheese is bubbly. Place the green leaves on top and let sit for 10 mins before serving. Serve hot or room temp.

Cook's Tips:

The secret to prevent the crust from sticking to your pan or baking stone is to use parchment paper. If using a baking sheet, use non-stick cooking spray.