Gluten-Free Cauliflower Crust Pizza
A grain-free pizza featuring a cauliflower and arrowroot crust bound with Parmesan and egg, topped with Roma tomato, mushrooms, bell pepper, fresh basil, and melted mozzarella. The crust bakes twice: first alone to set structure, then with toppings to achieve golden edges and melted cheese. Ideal for paleo and gluten-free diets, this pizza delivers crispy texture without wheat flour. Perfect weeknight dinner or casual entertaining when you want satisfying pizza without grains.
Ingredients
- ½ head cauliflower, grated
- 1 cup arrowroot flourcassava flour or tapioca starch1:1paleo
similar binder properties
- 1 cup Parmesan cheese, grated
- 1 egg, beaten
- 1 tsp oregano, dried
- ¼ tsp black peppercorns, ground fresh
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Rustic Pizza Sauce
- duck fat, for greasing panghee or avocado oilsame amountdairy-freeadds dairy
similar smoking point
- 1 Roma tomato , slicedcassava flour or tapioca starch1:1paleo
similar binder properties
- ½ cup cremini mushrooms, chopped
- ½ red bell pepper, chopped
- ¼ cup basil, fresh, torn
- 8 oz fresh mozzarella, sliced
Instructions
- 1
Prepare Rustic Pizza Sauce according to recipe and keep simmering
- 2
Grate cauliflower and wrap in paper towels, squeeze out excess liquid until you have 183 grams or 1 1/4 cups
- 3
Combine drained cauliflower, arrowroot flour, Parmesan cheese, beaten egg, oregano, ground black peppercorns, garlic powder, and onion powder in large bowl
- 4
Mix with hands until cohesive dough forms, adding arrowroot flour 1 teaspoon at a time if needed for proper consistency
- 5
Preheat oven to 400F
- 6
Grease metal baking sheet with duck fat, shape dough into crust on sheet
- 7
Bake crust for 12 minutes until fully cooked but not browned
- 8
Remove from oven and increase temperature to 450F
- 9
Slice Roma tomato, chop mushrooms and red bell pepper, tear fresh basil, slice mozzarella
- 10
Spread sauce over crust and arrange tomato, mushrooms, pepper, and mozzarella on top
- 11
Return to oven for 10-12 minutes until cheese melts and crust edges turn golden brown
- 12
Scatter fresh basil over finished pizza before serving
Tips
Press cauliflower firmly in towels for 1-2 minutes per batch to remove maximum moisture, which prevents soggy crust. Weigh if possible for consistency.
Add extra arrowroot flour gradually and only as needed - atmospheric humidity affects dough moisture. Work mixture thoroughly between additions.
Two-stage baking (12 min at 400F then 10-12 min at 450F) sets structure before topping, ensuring crispy base rather than soggy middle.
Good to Know
Wrapped crust keeps refrigerated up to 3 days. Topped pizza best eaten fresh but keeps 2 days covered in fridge; reheat at 350F for 5-7 minutes.
Prepare dough and bake plain crust up to 2 days ahead. Cool completely, wrap, and refrigerate. Top and final-bake when ready to serve.
Cut into 4-6 slices. Serve warm with extra fresh basil and red pepper flakes. Pairs with simple green salad or cauliflower soup.
Common Mistakes
Skip or rush the cauliflower wringing step to avoid waterlogged, soggy crust that never crisps.
Overmix the dough to avoid tough, dense crust; combine just until cohesive.
Add toppings before first bake to avoid burnt vegetables and unset crust.
Substitutions
Dairy-Free Swaps
similar smoking point
Vegan Options
General Alternatives
similar binder properties
adds nuttiness, reduces structural integrity slightly
Full guide →faster cooking
FAQ
Can I make this crust ahead?
Yes, bake the plain crust completely, cool, wrap, and refrigerate up to 2 days. Top and rebake at 450F for 10-12 minutes when ready.
What if my dough is too wet after mixing?
Add arrowroot flour 1 teaspoon at a time and knead briefly between additions. Cauliflower moisture varies; this adjustment ensures proper dough consistency.
Can I freeze this pizza?
Freeze cooled plain crust wrapped well for up to 1 month, or freeze topped pizza before the final bake for up to 2 weeks. Thaw before baking or add 5 minutes cooking time.