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Freeflourish
Gluten-Free Cauliflower Pizza Crust with Roasted Vegetable Toppings
By Freeflourish Editorial TeamPublished Apr 19, 2026 | Updated Jul 7, 2026
American-inspired
45 mins
glutenfreegrainfreedairyfreefamilyfriendlymaincourseeasybaking
Gluten-Free Cauliflower Pizza Crust with Roasted Vegetable Toppings with measured ingredients, 45-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
20 min
Cook
25 min
Total
45 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 (optional - replace with 2 tbsp ground flaxseed for nut-free version)
- 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).
-
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 (or ground flaxseed), 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.
-
Bake the crust for 15 minutes until golden and set.
-
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.
-
After the crust has baked, remove it from the oven and evenly spread the roasted vegetables on top of the crust.
-
Return the pizza to the oven and bake for an additional 10 minutes, until vegetables are tender and edges of the crust crisp up.
-
Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before slicing and serving.
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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