Tips & Treats For an Abundant Life
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Cauliflower Crust PizzaOne of the food that people say they miss the most when adapting to a gluten free lifestyle is good old fashioned pizza right? Now there are lots of gluten free substitutions, but this cauliflower crust pizza is the perfect way to include more plant based foods in your diet and makes a very light thin crust pizza.



1/2 head cauliflower, finely grated

1 cup Bob’s Red Hill Arrowroot starch plus up to 2 Tbsp more (don’t add this upfront; you just may need it when you get to the mixing stage)

1 heaping cup finely grated Parmesan Cheese

1 large egg

1 tsp oregano (or one drop of safe to consume oregano essential oil)

1/4 tsp ground black pepper

1/4 tsp garlic powder

1/4 tsp onion powder

Toppings of your choice.  We love, Roma tomatoes thinly sliced, cremini mushrooms, red, green, and yellow bell peppers, fresh basil leaves, buffalo mozzarella, etc


Place the grated cauliflower between a few layers of paper towels. Squeeze out as much liquid as possible.

In a large mixing bowl, combine the cauliflower, 1 cup of arrowroot starch, Parmesan cheese, egg, and spices. Use your hands to combine the mixture. Depending on how much water is left in the cauliflower and local humidity you may need to add a bit more of the arrowroot starch. Add a teaspoon at a time and continue to work the mixture with your hands until a cohesive dough forms. (Be patient it will come around)

Preheat your over to 400 F. Liberally grease a metal baking sheet with olive oil and avocado oil. Shape the dough into a crust over the greased surface. Bake the crust for 12-17 minutes. The crust will appear fully cooked, but not yet browned.

Remove the crust from the oven and bump up the oven temperature to 450 F. Top the pizza as desired with sauce and other toppings and return to the oven to bake for an additional 10-12 minutes, until the cheese (if using cheese) has melted and the crust has golden brown edge.

That’s it! Prep time is about 40 minutes plus about 25-30 minutes of cook time.




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