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5 from 7 votes

Margherita Cauliflower Crust Pizza

Prep time
15 mins
Cook time
17 mins
Total time
32 mins



  • 1.5 cups BakeGood cauliflower flour blend (it's a cup-for-cup substitute for all-purpose flour)
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp granulated sugar
  • 1 tbsp olive oil or avocado oil
  • ¾ cup warm water (heat up tap water for 10 sec in microwave)
  • handful of corn meal 


  • tomato sauce
  • red & yellow tomatoes, sliced
  • a few circular slices of fresh mozzarella cheese
  • basil


  1. Preheat oven to 425 degrees. Crust recipe adapted from BakeGood.
  2. In a medium-sized bowl, combine the flour, baking powder, salt, and sugar. Mix together with a spoon. Add in olive oil, and mix together. 
  3. Gradually add the warm water, and mix with a spatula until mixture forms a soft dough.
  4. Sprinkle corn meal generously all over baking sheet or pizza tray. This will make it easy to remove pizza from the tray once it's done baking. 
  5. Remove the dough from bowl, and form into a ball. It will help if you add a bit of the cauliflower flour blend to your hands. 
  6. With floured hands, pat the dough to fill a greased pizza pan or baking sheet. Pinch the edge of the dough to make the crust. 
  7. Bake the crust for 12 minutes, or until lightly browned. Remove the crust from the oven. Immediately top crust with tomato sauce, mozzarella cheese, and tomatoes. 
  8. Put pizza back in the oven for about 5 minutes. Remove from oven, and add basil. Cut into slices, and enjoy warm!
Delicious gluten-free Cauliflower Crust Pizza
Making Cauliflower Crust Pizza
Making gluten-free dairy-free Cauliflower Crust Pizza
Making Cauliflower Crust Pizza with BakeGood
Gluten-free Cauliflower Crust Pizza
Ready to eat Cauliflower Crust Pizza
A slice of Cauliflower Crust Pizza
Eating gluten-free Cauliflower Crust Pizza
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