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Gluten-Free Rosemary Cauliflower Crust Pizzas with Fresh Tomato Sauce

Serves 4.


    Gluten-Free Rosemary Cauliflower Crust Pizzas with Fresh Tomato Sauce

    Turn cauliflower into a gluten-free, kid- and adult-approved pizza base to hold onto homemade crushed tomato sauce, Parmesan cheese, and a sprinkle of fresh rosemary.


    Kid-friendly kitchen jobs: Shaping the cauliflower into pizza rounds and building the cauliflower crust pizzas.

    Kid-friendly food swaps: If rosemary and Parmesan are too powerful for your kids’ palates, replace them with thyme and mozzarella.

    In September, farmers’ market tomatoes are abundant. Try a fresh sauce made with yellow, orange, or heirloom tomatoes instead of the classic beefsteaks used here.


    Gluten-Free Rosemary Cauliflower Crust Pizzas with Fresh Tomato Sauce


    • 1/2 large head or 1 small head cauliflower, tough core removed and chopped into rough pieces
    • 2 large organic eggs
    • 2 Tbsp (30 mL) chopped fresh rosemary, plus more for topping
    • 1 garlic clove, minced
    • 2 Tbsp (30 mL) psyllium powder or ground flaxseed
    • 3/4 to 1 cup (175 to 250 mL) gluten-free all-purpose flour (look for one made with bean and rice flours) or brown rice flour
    • 2 large beefsteak tomatoes, seeded and roughly chopped
    • 1 Tbsp (15 mL) extra-virgin olive oil
    • 2 tsp (10 mL) balsamic vinegar
    • 1/8 tsp (0.5 mL) chili flakes (optional)
    • 1 cup (250 mL) shaved or grated Parmesan cheese


    Per serving:

    • calories371
    • protein18g
    • fat16g
      • saturated fat6g
      • trans fat0g
    • carbohydrates40g
      • sugars5g
      • fibre6g
    • sodium447mg



    Preheat oven to 400 F (200 C). Line large baking sheet with parchment paper.


    For crust, pulse cauliflower in food processor until finely minced. Add eggs and rosemary, blend until well combined. Scrape down sides, add garlic and psyllium or flaxseed and blend again. Add flour and blend until sticky dough forms (like thick icing).


    Make 1 large pizza or 8 small pizzas by spreading dough with offset spatula onto prepared baking sheet until 1/2 in (1.25 cm) thick (like icing a cake). Make into circles or rectangles. Smooth top and tidy edges with offset spatula. Bake for 15 to 20 minutes, until itu2019s puffed, dry on top, crispy on bottom, and bounces back when pressed.


    For sauce, add tomatoes (reserving a few diced pieces for garnish), olive oil, vinegar, and chili flakes, if using, to blender or food processor. Pulse just until chunky.


    Spread sauce on pizza(s) and sprinkle with remaining diced tomatoes and cheese. Garnish with rosemary and serve immediately, or pop back in the oven to slightly melt cheese.


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    This recipe is part of the A Week of Healthy Recipes collection.



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