Cauliflower Pizza Crust, Goat Cheese & Vegetables

Who says pizza can't be gluten-free?
By | June 01, 2015


Place a pizza stone or baking sheet in your oven, and pre-heat the oven to 450 degrees. On a pizza peel or cutting board, place a piece of parchment sprayed with non-stick cooking oil. 

For the crust, remove the florets from the small head of cauliflower. Grate the paresan chesses, and shred the part-skim mozzarella cheese.

Place the florets in a food processor or blender and pulse until the cauliflower has the texture of sand. You should have about 2 1/2 to 3 cups of cauliflower sand. 

Transfer the cauliflower sand to a microwave safe bowl and microwave, covered (not with aluminum foil) for 4 minutes. Let your cauliflower cool completely.

Prepare the toppings. Slice the small red bell pepper, small red onion and baby bella mushrooms. Shred the part-skim mozzarella chesses, and crumble the goat cheese. 

Place the cauliflower in a towel and wring it tightly. You wan to remove as much moisture from the cauliflower as humanly possible. I recommend doing this in two batches to get your cauliflower really dry. 

Place the cauliflower pulp in a mixing bowl and add the Parmesan and mozzarella cheeses, dried oregano, dried basil, crushed red pepper, salt and egg. Using your hands, mix until well combined.

Form the dough into a ball and place it on the parchment-lined pizza peel or cutting board. Place a second piece of sprayed parchment on top of the dough ball and roll it out into a circle about 1/6-inch in thickness. Remove the second sheet of parchment and briefly set your pizza aside while you prepare your vegetables. 

Place broccoli florets, bell peppers and onions on a foil lined baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt. 

Transfer your dough to the hot pizza stone/baking sheet. Place your vegetables in the oven along with your dough. Bake for 8-10 minutes until the dough is golden brown. Carefully remove it from the oven. 

While your dough is baking, quickly saute the mushrooms in 1 teaspoon olive oil for 3-4 minutes till tender. Briefly set aside.

Go ahead and take your vegetables out of the oven when the dough is finished. Spread the sauce over the pizza dough and sprinkle with an even layer of mozzarella. Top with the roasted vegetables, sauteed mushrooms and crumbled goat cheese. 

Recipe and photograph courtesy SideChef App.  For more information go to and step by step directions download the Sidechef App Now!


  • 1 oz goat cheese
  • 1/2 cup part-skim mozzarella cheese
  • 1/4 cup pizza sauce
  • 1/3 cup baby bella mushrooms
  • 1/4 small red onion
  • 1/3 cup broccoli florets
  • 1/2 small red bell pepper
  • 3 teaspoons olive oil
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 cup part-skim mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 1 small head of cauliflower
Build your own subscription bundle.
Pick 3 regions for $60