Trend Alert! Satisfy Your Pizza Cravings Using Cauliflower

Trend Alert! Satisfy Your Pizza Cravings Using Cauliflower pizza

Pizza is the all-time comfort food. Am I right?

Unfortunately, traditional pizza made with common food allergens like wheat and dairy will leave you feeling anything but comfortable. Hello indigestion, reflux, bloating and guilt.

However, this doesn’t mean that pizza cannot be healthy. Since becoming a holistic nutritionist, I have been on a never-ending quest to find wholesome alternatives for much-loved foods.

Recently, cauliflower has caught my attention, as it has with the rest of the world.  This trending vegetable is especially popular in the keto and paleo communities, where it is being used creatively as a low-carb substitute for potato, rice, and even noodles.

What’s the best thing to have happened to cauliflower?  Pizza, of course!

So, I joined the club and came up with my own gluten-free, dairy-free and nut-free cauliflower pizza crust. This recipe is incredibly easy to follow, the ingredients are simple and the end result is a delicious and savory crust packed with fiber and protein that you can guiltlessly indulge in.


1 medium cauliflower

1 egg, lightly beaten

¼ cup chickpea flour

2 tablespoons nutritional yeast (add more for a cheesier flavor)

2 garlic cloves, minced or 1 tsp garlic powder

½ tsp sea salt or Himalayan salt

½ tsp dried oregano

1 tsp dried basil


1. Preheat oven to 400F and line a baking sheet with parchment paper.

2. Make cauliflower rice by using a kitchen grater or with a food processor.  I prefer using the food processor as it is quicker and creates a more even texture.

3. Bring a large pot of water to a boil and add cauliflower rice. Reduce heat, cover with a lid and simmer for 5 minutes. Drain the liquid and transfer rice to a large bowl. Allow rice to cool down – about 15 minutes.

4. While rice is cooling down, this is a good time to prep your pizza sauce and toppings. Set aside.

5. Transfer cooled rice to a thin kitchen towel, cheesecloth or nut milk bag and squeeze out as much liquid as possible. This is a very crucial step! Excess moisture will result in a soggy crust L so do not skip this step!  When your hands start to cramp, you know you’ve done a good job. I recommend squeezing the rice in batches.

6. Place drained rice into a mixing bowl along with the remaining ingredients and combine thoroughly until your “dough” has formed.

7. Sprinkle a little chickpea flour (or other gluten-free flour) over the lined baking sheet to prevent the crust from sticking. Transfer dough to the baking sheet and form the crust by pressing down with your hands. Keep dough about 1/3 of an inch thick and as flat and even as possible.

8. Once the crust has been formed, place in the oven and bake for 30 minutes. Remove from the oven and carefully flip the crust.

9. Return to the oven and bake for an additional 10 minutes or until edges are crispy and the center is firm to the touch.

10. Remove from the oven and add your toppings.

11. Place back in the oven, about 5 minutes or until toppings are fully cooked.

12. Remove from the oven and let sit for 5 minutes. Slice into pieces and enjoy!

Nathalie Brusch, Certified Nutritional Practitioner

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