Gluten Free Cauliflower Pizza Crust with Greek Toppings

gluten free cauliflower pizza
Oksana Charla
Prep time: 20 mins
Cook time: 40 mins
Calories: 205

Lower in carbs and calories than standard pizza crust, cauliflower crust offers delicious flavor and texture—crispy on the outside, chewy on the inside. It’s best enjoyed the same day. If made ahead, bake the crust without toppings and refrigerate it up to 2 days. This pizza is a bit soft, so have a knife and fork handy. To make it vegetarian, cook the cauliflower in water and omit the chicken breast. This crust can be made egg-free; see instructions.

*CRUST TIP: Cauliflower rice is chopped cauliflower. It’s available in the produce section in many grocery stores and in the freezer section in some stores. To make your own, remove the stalk and stems of a large head of cauliflower. Place the florets in a food processor fitted with the knife attachment and process until finely ground. Measure out 4¼ cups for this recipe.
For Egg-Free Cauliflower Crust, omit 2 eggs. Combine 1½ tablespoons flax meal with 4 to 5 tablespoons hot water; let sit 5 minutes to thicken. Add this mixture in step 3 to replace the eggs. Note: Some brands of cauliflower rice cook dryer than others. Depending on how dry your cauliflower rice is, add additional water, 1 teaspoon at a time, as needed when mixing the ingredients so that the dough holds together.

More DIY Gluten-Free Pizzas

Homemade Gluten-Free Margherita Pizza

Gluten-Free Pizza Tips:

Baking pizza on a preheated pizza stone produces a superior texture and taste. For a makeshift stone, turn a large baking sheet upside down and place it on the lowest rack of the oven to preheat. Slide the flatbread and parchment onto preheated baking sheet and bake as instructed. Alternatively, bake the pizza in a round pan on the lowest rack of the oven. After baking, remove the pizza from the pan and slide it onto a wire rack to cool. Leaving the pizza in the pan produces a lot of steam that can make the crust soggy.

GF Cauliflower Crust Pizza Shopping List

For gluten-free and allergy-friendly ingredients, check out these companies.

Dairy-Free Cheese
Follow Your Heart
GO Veggie!
So Delicious

Cauliflower Crusts
Cali’flour Foods
Outer Aisle Gourmet

Not every product sold by every company listed is gluten-free or allergy-friendly. Read ingredient labels. When in doubt, confirm ingredients directly with the manufacturer.

In a Hurry? Sometimes there’s just no time for homemade. Check out our picks for the best gluten-free frozen pizzas on the market.

Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).

Yields 4 servings


  • 16 ounces cauliflower rice* (about 4¼ cups)
  • 1 cup gluten-free chicken broth or water
  • 1 teaspoon salt, divided
  • 1 cup rice flour
  • ¼ cup tapioca flour/starch
  • ½ teaspoon xanthan gum
  • 1 teaspoon active dry yeast
  • 3 tablespoons Parmesan cheese of choice
  • 2 large eggs
  • 2 cloves garlic, minced or crushed
  • 2 teaspoons olive oil, for oiling pan
  • 1 cup shredded mozzarella cheese of choice
  • 1 cup crumbled feta cheese, optional
  • 1 cup sliced cooked chicken breast, optional
  • ½ small red onion, coarsely chopped, sauteed in 2 teaspoons olive oil to soften
  • 2/3 cup Kalamata olives, pitted and halved
  • 1 roasted red pepper, coarsely chopped, blotted with paper towel to remove moisture
  • 2 ounces baby spinach (about 3 cups loosely packed), roughly cut
  • Fresh or dehydrated basil


1Preheat oven to 425°F.

2In a large microwave-safe bowl, combine cauliflower rice, chicken broth and ½ teaspoon salt. Cover with a wet paper towel and microwave until soft (10 to 15 minutes). Drain any extra liquid and let cool. Transfer to a double layer of paper towels. Roll in towels and squeeze to remove as much liquid as possible.

3In a large mixing bowl, combine cooked cauliflower rice with remaining ½ teaspoon salt, rice flour, tapioca flour/starch, xanthan gum, yeast and Parmesan cheese. Whisk well. Add eggs and garlic to bowl and whisk well to combine ingredients.

4Spread olive oil evenly over a 12-inch pizza pan or large baking sheet.

5Transfer cauliflower dough to the pan. Press it evenly to the edges of the pan.

6Place crust in preheated oven and bake 20 minutes on lowest rack of the oven.

7Remove crust from oven. Top with Greek Toppings (or toppings of choice).

8Return pizza to preheated oven and bake an additional 15 to 20 minutes or until edges are golden brown and center feels firm to the touch.

2 slices contains 205 calories, 7g total fat, 3g saturated fat, 0g trans fat, 66mg cholesterol, 569mg sodium, 26g carbohydrates, 3g fiber, 3g sugars, 9g protein.