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Gluten-Free Cauliflower Pizza Crust with Roasted Vegetable Toppings
Original recipe: 4 servings · Prep: 20 min · Cook: 35 min · Total: 70 min
By Freeflourish Editorial TeamPublished Apr 19, 2026 | Updated Oct 17, 2026
American-inspired
70 mins
glutenfreegrainfreedairyfreefamilyfriendlymaincourseeasybaking
Cauliflower crust with eggs, almond flour and coconut flour, topped with roasted zucchini, pepper, tomatoes and onion. Roast the vegetables on a separate tray before topping. Estimated timing (not kitchen-tested): preparation 20 minutes; cooking 35 minutes; additional elapsed time 15 minutes; total about 70 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
20 min
Cook
35 min
Total
70 min
Servings
4
Difficulty
easy
Cuisine
American-inspired
Ingredients
Servings
4
- 1 medium head cauliflower (about 4 cups riced cauliflower)
- 2 large eggs
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for crust)
- 1 small zucchini, sliced into thin rounds
- 1 small red bell pepper, cut into strips
- 1/2 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 2 tbsp olive oil (for roasting vegetables)
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
-
Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
-
Remove the leaves and core from the cauliflower. Chop into large chunks and pulse in a food processor until it resembles rice in texture (about 4 cups).
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Place the riced cauliflower into a microwave-safe bowl and microwave on high for 5-7 minutes until softened. Let cool slightly.
-
Transfer the warm riced cauliflower to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for a firm crust.
-
In a large mixing bowl, combine the drained cauliflower, eggs, almond flour, coconut flour, oregano, garlic powder, salt, and pepper. Mix thoroughly until a dough forms.
-
Press the dough evenly into a 10-inch round on the prepared baking sheet, shaping a crust about 1/4-inch thick. Lightly brush the crust with 2 tablespoons olive oil.
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Bake the crust for 15 minutes until golden and set.
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While the crust bakes, toss the sliced zucchini, red bell pepper, cherry tomatoes, and red onion with 2 tablespoons olive oil, salt, and pepper. Spread evenly on a second parchment-lined baking sheet. Place the vegetable tray in the oven and roast until tender and lightly browned before adding the vegetables to the crust; the method previously omitted this roasting step. Use the vegetables' doneness rather than a fixed time.
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After the crust has baked, remove it from the oven and evenly spread the roasted vegetables on top of the crust.
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Return the pizza to the oven and bake for an additional 10 minutes, until vegetables are tender and edges of the crust crisp up.
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Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before slicing and serving.
Timing note
Allow for cauliflower microwaving and cooling enough to squeeze, preparation, crust baking, vegetable roasting, the final bake and cooling.
Storage and Reheating
Refrigerate leftover slices in an airtight container for up to 3 days. Reheat on a baking sheet in a 375°F oven so the cauliflower crust crisps again.
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