Gluten-Free Cauliflower Crust Margherita Pizza

Celiac.com 08/12/2025 - Pizza has a long and beloved history dating back to ancient civilizations, but it was in Naples, Italy, where the Margherita pizza became a national icon. Named after Queen Margherita of Savoy in the late 19th century, the pizza’s vibrant colors—red tomatoes, white mozzarella, and green basil—symbolized the Italian flag. While the original is made with a wheat-based crust, our gluten-free version takes a modern turn with a flavorful and wholesome cauliflower base.

This cauliflower crust Margherita pizza is perfect for those avoiding gluten due to celiac disease or gluten sensitivity. The crust combines grated cauliflower with almond flour, parmesan cheese, and eggs to form a chewy, golden-brown base that pairs beautifully with the classic Margherita toppings. It’s fresh, satisfying, and surprisingly easy to make at home.

Ingredients

For the Cauliflower Crust:

• 1 medium head cauliflower (about 4 cups finely grated)
• 2 large eggs
• ½ cup almond flour
• ½ cup grated parmesan cheese
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper (optional)

For the Toppings:

• 6-8 ounces fresh mozzarella, sliced
• 2 medium ripe tomatoes, thinly sliced
• Fresh basil leaves (a handful)
• 1 tablespoon olive oil
• Sea salt, to taste

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper.
2. Wash and trim the cauliflower. Cut into florets and pulse in a food processor until it resembles rice. You should have about 4 cups.
3. Transfer the grated cauliflower to a microwave-safe bowl and microwave for 5-7 minutes until soft. Let it cool slightly.
4. Place the cooked cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to getting a firm crust.
5. In a mixing bowl, combine the dried cauliflower, eggs, almond flour, parmesan, salt, and pepper. Mix well to form a dough.
6. Press the dough onto the prepared baking sheet into a round or rectangular crust, about ¼-inch thick.
7. Bake the crust for 20-25 minutes until golden and firm to the touch.
8. Remove from the oven, layer with mozzarella, tomato slices, and a pinch of sea salt. Return to the oven for 10 more minutes or until cheese is melted and bubbly.
9. Remove from oven, top with fresh basil and a drizzle of olive oil. Let sit for 5 minutes before slicing and serving.

Conclusion

Celiac.com Sponsor (A12):
This gluten-free cauliflower crust Margherita pizza delivers all the joy of a classic Italian dish without the gluten. Crisp edges, rich cheesy toppings, and the fragrance of fresh basil make it a favorite for weeknights, entertaining, or special occasions. It's a wonderful option for anyone seeking a delicious alternative to traditional pizza—whether for dietary reasons or simply to explore new flavors.