This is one of my favorite new pizzas to make at home. It’s made of veggies and topped with veggies – what could be better? I start with the cauliflower pizza crust from The Detoxinista and load it with tasty toppings. It is so clean and has no artificial additives, yeast, sugar, or any other ingredients I try to stay away from that sometimes get put into other gluten-free crusts. I LOVE this pizza because it’s gluten-free and grain-free and I can eat it without feeling bloated. Feel free to throw on a meat of your choice if you’re more of a meat lover’s pizza fan!
What I absolutely love about the crust is that you can pick it up with your hands unlike some other gluten-free crusts that fall apart at the first bite. I used goat cheese in the crust and as a topping, but to make it dairy-free simply omit or use a cheese alternative (although I haven’t tried it with a cheese alternative, I’d recommend Daiya Mozzarella.)
Gluten-free, Grain-free Veggie Lover’s Pizza with Cauliflower Crust
Makes one large pizza
– 1/4 Cup of Tomato Sauce – use tomato basil sauce if you can find it as it combines so well with the other toppings
– 1/2 Cup of Shredded Goat Cheese (or dairy-free cheese of choice) – I used raw, local, organic goat mozzarella
– Chopped Roasted Eggplant, Artichokes, Black Olives, Green Peas, and Basil – Use as much as you want. I pile them on!
– 2 Large Handfuls of Arugula – optional
– Red Chili Pepper Flakes – optional
Tips: I pre-roast the eggplant earlier in the week and save it in the fridge. Frozen green peas and artichokes work well, simply run them under hot water, and chop.
A few notes about making the crust:
– To save time in the future, I make two crusts at once and freeze one. When you’re ready to make the second crust, simply put on your toppings, and bake for 20-25 minutes at 400F. I’ve found you don’t even have to thaw it.
– One large cauliflower = one crust, which I find is enough for 1-2 people. For example, my hubby and I could split the pizza, but he might have to add a side to feel full. On my own, I’ll eat half and then save half for the next day.
– To make the crust dairy-free, omit the goat cheese (just make sure you use an egg or flax egg to hold it together) or use a cheese alternative like Daiya. I haven’t tried it, but commentors on The Detoxinista’s post remarked that it worked well.
– Dried oregano and basil give the crust a lot of flavor.
– Make sure to squeeze as much water out of the cauliflower as you can. I use a clean dish towel and gloves (the cauliflower is very hot, be careful) to squeeze all the water out until it doesn’t drip anymore. This helps the crust stay together.
(Update 1/29: I’ve started microwaving the cauliflower instead of boiling/steaming to save time and it works fine!)
Ready to make the pizza?
Top your crust with tomato sauce and cheese of your choice.
Top with roasted eggplant, artichoke, and black olives and bake at 400F for about 5-10 minutes (or until cheese is melted.)
Take out of the oven and add the green peas and basil. I also love adding red chili pepper flakes for some heat. Adding 2 large handfuls of arugula is delicious and makes it into a salad pizza (optional). Enjoy!
And, just to show that it doesn’t fall apart — here’s a couple of pictures from when I made a version with greens the other day.
Keep your eyes out for a new post in a few days, including my current favorite desserts and a quick relaxation exercise. In the meantime, connect with me on Facebook, Twitter, Pinterest, and Instagram!
UPDATE: This recipe has been featured in Healthy Vegan Fridays, Whole Food Fridays, Foodie Fridays, Tasty Traditions, Wellness Weekend, Allergy-free Wednesdays, Slightly Indulgent Tuesdays, Real Food Fridays, the 50+ Best Homemade Pizza Recipes, and Gluten-free Fridays. Go check it out for more recipe inspiration!