Whole 30 Gluten Free Cauliflower Pizza Crust

Total time1 hr

Prep time20 min

Cook time35 min

Whole 30 Gluten Free Cauliflower Pizza Crust

Riced cauliflower gets steamed, wrung dry, and pressed into a golden round that actually holds together — no soggy, floppy middle here. Egg binds everything into a cohesive dough, while oregano and garlic powder work in real savory flavor without needing a sauce or seasoning packet. The double-bake method is the real trick: crisping the crust solo first, then loading it with toppings for a second round in the oven so everything melts and browns properly. You end up with a sturdy, golden-edged base that slices clean and holds up under whatever you pile on top. It's a satisfying way to get real pizza night flavor while sticking to a Whole30-friendly plate. This one's easy to keep on repeat because the technique is foolproof once you nail the squeeze-dry step.

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Ingredients

4 servings

For the crust

1 medium head cauliflower (about 2 lbs), cut into florets
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1 large egg, lightly beaten
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
½ tsp dried oregano
½ tsp garlic powder
¼ tsp fine salt
¼ tsp black pepper

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Working in two batches, pulse the cauliflower florets in a food processor until they resemble fine, even crumbs — no large chunks remaining, about 20–25 short pulses per batch.

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