Gluten-Free Cauliflower Pizza Crust

This homemade cauliflower pizza crust is the perfect gluten-free alternative to traditional dough—light, crispy on the edges, and sturdy enough to hold all your favorite toppings! Made with fresh cauliflower, simple seasonings, and plant-based ingredients, it bakes up beautifully golden with a deliciously chewy texture. Whether you're craving a classic margherita or a fully loaded veggie pizza, this wholesome crust makes every bite satisfying!

Ingredients

1 Medium Head of Cauliflower, chopped into florets

2/3 cup Cassava Flour (for a neutral, flexible dough)

1/4 cup Chickpea Flour (for protein & binding)

1/4 cup Cornmeal (for a slightly crisp, golden base)

2 Tablespoons Ground Flaxseeds + 5 Tbsp Water (Flax Egg)

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Sea Salt

1/2 tsp Oregano (optional, for flavor)

1/4 tsp Black Pepper

1 Tablespoon Olive Oil

1 tsp Apple Cider Vinegar (for elasticity)

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet or pizza stone with parchment paper.

Steam or boil the cauliflower florets until soft (about 5-7 minutes). Drain well and let cool slightly.

Blend or mash the cauliflower into a fine rice-like texture. Place it in a clean kitchen towel and squeeze out as much moisture as possible.

In a bowl, combine the cauliflower, cassava flour, chickpea flour, cornmeal, flax egg, spices, olive oil, and apple cider vinegar. Mix until a slightly sticky dough forms. If too wet, add a little more cassava flour.

Transfer the dough onto the lined baking sheet and press it into a round pizza shape (about ¼-inch thick).

Pre-bake for 20-25 minutes until lightly golden and firm.

Add toppings of choice and bake for another 10-15 minutes until crisp around the edges.

Cool slightly before slicing.