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Gluten Free Cauliflower Crust Pizza

Aug 05, 2015 04:00PM ● By Cate Reynolds
By Alison Rose Munn

This week I received another personal cooking lesson – this time from a homegrown Italian trained chef. “Will you make me a gluten free pasta dish?” I asked him. “No, but I will make you a gluten free pizza,” Chef Victor told me. The pizza he meant is a cauliflower crust pizza – and is naturally gluten free! As a chef trained in the traditional ways of the old world by his grandmother while growing up on Long Island, he doesn’t believe in substitutions. But his dishes that are naturally gluten free are to die for. As this one is.

What I love about this recipe – aside from its deliciousness - is its fresh, simple ingredients.


  • Half a large cauliflower
  • 1 large egg, lightly beaten
  • 1 cup shredded mozzarella
  • 2 tbsp grated Parmesan cheese
  • Salt and freshly ground black pepper
  • Non-stick spray (Chef Victor recommends an olive oil spray)


  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. (Chef Victor says the parchment paper is one of his top recommendations for this recipe – because of it’s cheesy goodness.)
  2. Grate cauliflower (Chef Victor recommends a box grater)into two cups of cauliflower crumble or if available use a food processor.
  3. Soften the cauliflower. You can do this by steaming it, drain it, then soak up the additional moisture on towels. Or place in a bowl and microwave for 7-8 minutes. Let cool.
  4. Mix in egg, mozzarella, Parmesan, salt and pepper.
  5. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with non-stick spray so the crust doesn’t stick to the fingers.
  6. Bake for 10-15 minutes or until golden.


  • 1/4 cup homemade sauce (recipe below)
  • 1/2 cup shredded mozzarella cheese
  • Sprinkle of parmesan
  • Sprinkle of oregano
  • Sprinkle of garlic powder
  • Optional: Bacon (fried)
  • Optional: Your favorite topping! (I chose broccoli.)

  1. Top the crust with sauce, cheese, and toppings of your choice.
  2. Bake another apx. 10 minutes, until melted & bubbly.


(pronounced the Long Island way, “madda-nadda”):

  • 1 can tomato puree
  • 6 cloves garlic, minced
  • ½ cup extra virgin olive oil
  • salt & pepper
  • 10 basil leaves

  1. In a large sauté pan with deep sides heat the oil at medium.
  2. Add garlic, sauté until you can smell it but DO NOT let it burn.
  3. Add tomato puree, salt, pepper, and basil.
  4. Stir, bring to boil, reduce to simmer and partially cover for 20-30 minutes.
  5. And as Chef Victor says, Mangia!

Recipe by Victor Legarreta, Mangia! Italian Cooking Basics 2015