Gluten Free Special Pizza Recipe

Prepare cauliflower rice

Preheat oven to 220°C (425°F). Pulse raw cauliflower florets in a blender or food processor until rice-sized (about 2 cups). Transfer to a microwave-safe bowl and microwave 3–4 minutes until hot and soft, or steam until soft.

Remove moisture

Place the cooked cauliflower rice in a clean kitchen towel or cheesecloth. Squeeze and wring firmly over the sink until very little liquid remains (this step is critical for a crisp crust). Aim to remove as much moisture as possible.

Make crust dough

In a mixing bowl combine drained cauliflower rice, gluten-free all-purpose flour, almond flour, psyllium husk powder, baking powder, and salt. Stir to combine. Add 1 whole egg, 1 egg white, 1 tablespoon olive oil, and 2 tablespoons warm water. Mix until a soft, slightly sticky dough forms. If too wet, add up to 1 tablespoon more gluten-free flour; if too dry, add 1 teaspoon water.

Shape and par-bake

Line a baking sheet or pizza stone with parchment or lightly oil it and dust with cornmeal/gluten-free flour. Transfer dough to the sheet and press into a 10–11 inch (25–28 cm) round, about 1/4–1/3 inch thick with slightly raised edges. Bake in preheated oven for 12–15 minutes, until edges begin to set and the surface is lightly golden. Remove from oven and reduce oven temp to 200°C (400°F) for final bake.

While crust par-bakes, make the sauce. In a small saucepan over low heat, warm 1 teaspoon olive oil. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper and sugar (if using). Simmer gently for 6–8 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat.

Top the crust

Spread an even layer (about 3–4 tablespoons) of the prepared tomato sauce over the par-baked crust, leaving a small border. Sprinkle half of the shredded mozzarella evenly.

Arrange toppings

Distribute roasted red pepper slices, sliced mushrooms, thin red onion, and black olives over the cheese. Sprinkle remaining mozzarella and grated parmesan on top. Finish with a light drizzle of olive oil and a pinch of crushed red pepper flakes if desired.

Bake until cheese melts

Return the pizza to the oven (200°C / 400°F) and bake 8–12 minutes, until cheese is melted and edges are golden and crisp. Watch carefully because gluten-free crusts can brown quickly.

Finish and rest

Remove pizza from oven and let rest 3–5 minutes. Scatter fresh basil leaves over the top, slice, and serve warm.

Make ahead: cauliflower rice can be prepared and drained in advance and kept refrigerated for 24 hours. For a nut-free option, replace almond flour with extra gluten-free all-purpose flour (increase by 1/4 cup) and adjust psyllium to 1 1/4 tbs if needed. Ensure all packaged ingredients are labeled gluten-free.