Gluten-free cauliflower crust pizza

Incorporating cheese right into the crust makes this gluten-free recipe a home run.

Incorporating cheese right into the crust makes this gluten-free recipe a home run, says Chef Randy Feltis. It’s not as crispy as a traditional pizza base, but the flavour is all there!

Gluten-free cauliflower crust pizza


1 small head cauliflower
2 eggs, beaten
2 garlic cloves, minced
1 tsp dried oregano or basil
2 cups grated cheddar cheese or part-skim mozzarella


1. Position oven racks in top third and centre of oven. Preheat to 400 F. Line a large baking sheet with parchment paper.

2. Remove florets from cauliflower and whirl in a food processor until they look like rice. (You may have to do this in 2 batches.) It should measure about 4 cups.

3. Combine cauliflower with eggs, garlic, oregano and cheese in a large bowl. The mixture will not hold together, and that’s OK. Divide into 2 portions. Mound 1 portion on one side of prepared sheet and spread until 1/3 inches thick and 9 inches in diameter. Repeat on other side.

4. Bake in centre of oven until crusts are golden and crispy around the edges, 25 to 30 minutes. Remove and add toppings.

5. Continue baking in top third of oven until cheese is melted and toppings are hot, 5 to 8 minutes. Let stand for 3 minutes before cutting.

Topping option:

Spread each pizza crust with 1/4 cup basil pesto. Top with thinly-sliced Bosc pears and 1/4 cup crumbled blue cheese. Bake in lower third of a 425 F oven for 15 minutes. Just before serving, scatter 1/4 cup arugula over each pizza.

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