How do I keep this recipe gluten-free?

Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.

Can I adjust the main ingredients?

Yes. Use the ingredient replacement notes to choose swaps with similar moisture, protein, or cooking behavior.

What is the best way to serve it with mixed-diet family?

Serve the gluten-free recipe first with dedicated utensils, then keep any gluten-containing sides or toppings separate.

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Gluten-Free Paleo Cauliflower Pizza Crust with Roasted Vegetable Toppings

Name: Gluten-Free Paleo Cauliflower Pizza Crust with Roasted Vegetable Toppings
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American-inspired
Ingredients: 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

By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 19, 2026 · Updated Jul 7, 2026

American-inspired 45 mins glutenfreepaleograinfreedairyfreevegetarianfamilyfriendlymaincourseeasyhealthybaking

This gluten-free, paleo cauliflower pizza crust is a healthy and delicious alternative to traditional pizza dough. Topped with vibrant roasted vegetables, it’s perfect for an easy, family-friendly, dairy-free, grainfree dinner the whole household will enjoy.

Gluten-Free Paleo Cauliflower Pizza Crust with Roasted Vegetable Toppings

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

FreeFlourish gluten-free paleo cauliflower pizza crust with roasted vegetable toppings ingredients

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.

FreeFlourish paleo cauliflower pizza crust with roasted vegetable toppings finished dish

Tips

Allergen Overlap Note

Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces, dedicated utensils, and fresh parchment or cookware when preparing paleo cauliflower pizza crust with roasted vegetable toppings for someone with celiac disease.

Texture Expectations

The cauliflower crust should be firm enough to slice with crisp edges and a tender center. Squeeze the cooked cauliflower very dry so the paleo crust bakes instead of steaming.

Dining With Non-GF Family Note

Slice the cauliflower pizza on a clean gluten-free board and keep regular pizza or breadsticks separate. Add roasted vegetables to the whole crust, then let non-gluten-free toppings stay on separate plates if needed.

Frequently Asked Questions

Can I make Gluten-Free Paleo Cauliflower Pizza Crust with Roasted Vegetable Toppings ahead?: Yes. Prepare the components ahead when practical, then store and reheat according to the storage guidance so the texture stays close to fresh.
How do I keep this recipe gluten-free?: Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
Can I adjust the main ingredients?: Yes. Use the ingredient replacement notes to choose swaps with similar moisture, protein, or cooking behavior.
What is the best way to serve it with mixed-diet family?: Serve the gluten-free recipe first with dedicated utensils, then keep any gluten-containing sides or toppings separate.

Ingredient Replacements

Salt and pepper to taste: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
Fresh basil leaves for garnish: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
main vegetable: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
protein: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
seasoning: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.

Storage and Reheating

Refrigerate leftover slices in an airtight container for up to 3 days. Reheat on a baking sheet in a 375 degrees F oven so the cauliflower crust crisps again.

Read related air fryer guides and cooking tips.

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Gluten-Free Paleo Cauliflower Pizza Crust with Roasted Vegetable Toppings

Recipe Details

Ingredients

Instructions