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Gluten Free Cauliflower Crust Pizza

Cauliflower Pizza

Turning a household with a revolving door of teenagers into a gluten free one isn’t the easiest, but everyone loves this gluten free cauliflower pizza!  I can easily avoid complaints and take out requests by preparing a few of these over the weekend for family and friends to enjoy.

Feel free to change it up and make it your own – once you have the cauliflower crust base down, you can add your choice of sauces & toppings.  I find this base does well with just about any vegetable or sauce I add to it (sometimes this is best with just a little marinara, bufalo mozarella, and fresh basil).

This week, I am sharing a delicious summer squash and pesto version that is simply delicious!

Cauliflower Crust Pizza

Makes 1 12 inch pizza



1 large head of cauliflower, grated or chopped in food processor

½ cup grated parmesan cheese

3 T organic almond meal flour

1 large egg

1 tsp. dried oregano

1 tsp. salt

½ tsp garlic powder

pinch of black pepper

1/2 T unrefined, organic coconut oil


1/3 cup organic pesto, I prefer (Basiltops Hemp Pesto)

½ cup shredded organic mozzarella cheese

2 medium zucchini, sliced thin

2 medium yellow squash, sliced thin

1/3 cup purple cabbage, shredded

1/3 cup feta cheese (optional)

1 cup spinach or arugula (your choice)



Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper or if you have a pizza stone, lightly grease pizza stone.

Grate the cauliflower until you have about two to two and a half cups of cauliflower crumbles. Steam until soft and set aside. Allow cauliflower to cool slightly and mash with fork. Mix in the egg, almond flour, parmesan cheese, basil, garlic, and salt. Mix well, once combined, pat into a 10-12 inch round on the prepared pizza pan. Brush organic refined coconut oil on the pan and bake for about 15 minutes, until slightly golden brown.

Remove from oven and layer pizza toppings, start with a thin even layer of pesto, followed by mozzarella cheese, squash, zucchini, feta and red cabbage. Return to oven and bake for an additional 10-15 minutes, until cheese is bubbling and vegetables are al dente. Remove from oven, allow to cool for 3-5 minutes, then top with spinach or arugula and serve.




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