This cauliflower pizza crust is one of my favorites: flavorful, crispy, and healthier than most store-bought gluten-free crusts that rely on processed flours and additives. The ingredients are simple and easy to find, so you can make a fresh gluten-free pizza at home without compromising taste.
The basic dough calls for just cauliflower, rice flour, chickpea flour, flax seeds and water. These staples are available at most supermarkets. If you prefer a different flour, you can substitute, but be aware that each flour absorbs liquid differently—adjust the amount until you get a workable dough.
For this version we used hummus in place of tomato sauce for a Mediterranean twist. Topped with two varieties of cherry tomatoes, black olives, oregano and a drizzle of extra virgin olive oil, the result is bright and satisfying. The hummus adds creaminess and depth without overpowering the fresh toppings.
Eating gluten-free doesn’t have to be restrictive. With straightforward, delicious recipes like this one, you can enjoy the foods you love in a gluten-free version that still feels indulgent.
The photos show the pizzas before and after baking. Bake the crusts until they are golden, then add hummus and vegetables and return to the oven for about 10 minutes or until the toppings are heated and slightly roasted.
This recipe yields eight small pizzas with the quantities shown, but you can shape the dough into two larger pies if you prefer. The dough can be frozen, though it’s best to bake the crusts for 15–20 minutes first before freezing. When you’re ready to cook them, simply thaw, add toppings, and finish baking.
We typically use the same amount of cauliflower and rice flour, while the chickpea flour may vary depending on how much moisture the cauliflower releases. Start with 1 cup (about 100 g) of chickpea flour and add more if the dough is sticky; if it becomes too dry, add a little water. For this batch we used 2 cups (200 g) of chickpea flour.
This crust also pairs wonderfully with tomato sauce and vegan cheese if you prefer a more classic pizza. Feel free to season the dough and toppings to your taste—salt, herbs, or spices can be added as desired. Olive oil is optional but adds juiciness and flavor; for a lighter option, a squeeze of lemon can brighten the pie without extra calories.
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Cauliflower Pizza Crust (Vegan and Gluten Free )
Ingredients
- 3 cups cauliflower
- 3 tablespoons flax seeds
- 9 tablespoons water
- 1 cup rice flour
- 1-2 cups chickpea flour
- 1 teaspoon salt, optional
- Hummus
- 16 cherry tomatoes
- 16 black olives
- Oregano
- Extra virgin olive oil
Instructions
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Preheat the oven to 200°C (390°F).
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Trim the cauliflower florets and pulse them in a blender or food processor until they resemble crumbs.
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Cook the cauliflower crumbs in a non-stick pan over medium heat for about 5 minutes, stirring constantly. Let cool.
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Squeeze the cooled cauliflower in a clean towel, cheesecloth or a fine strainer to remove as much water as possible.
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Blend the flax seeds with the water until smooth and let the mixture rest for at least 5 minutes to thicken (a flax ‘egg’).
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In a large bowl combine the cauliflower crumbs, flax mixture, rice flour and 1 cup (100 g) chickpea flour. Add salt, herbs, or spices if desired. Mix with your hands and adjust texture: add more chickpea flour if sticky (we used 2 cups / 200 g), or a splash of water if too dry. You can also knead briefly on a floured surface.
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Shape the dough into crusts on a baking sheet lined with parchment and bake for about 25 minutes or until golden brown.
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Spread hummus over the baked crusts, top with tomatoes, olives and oregano, and bake for an additional 10 minutes.
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Finish with a drizzle of extra virgin olive oil and serve.
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