How to make gluten-free pizza dough

Slices of blanco pizza on rustic white plates on a dinner table with candles

Cauliflower makes an amazing pizza base if you’re looking for a gluten-free option.

Makes 2 medium-sized bases


½ large cauliflower, to yield 2-2.5 cups cauliflower florets

1 large egg, lightly beaten

1 cup grated cheese (I used processed mozzarella)

2 tablespoon grated parmesan

1 teaspoon sea salt


  1. Preheat oven to 220°C and liberally oil two pizza trays or baking trays.
  2. Cut cauliflower into florets and place in 2-3cm of simmering water for 8-10 minutes, until just cooked. Drain well, rest until steam has been released, and process in a food processor until it resembles fine breadcrumbs.
  3. In a bowl, mix cauliflower with egg, cheeses and salt until combined. Divide mixture between greased trays and, with wet hands, pat each base into a thin round, flattening it with your palm.
  4. Cauliflower bases need pre-cooking, so bake for 10-15 minutes or until the edges are browned and the top is golden. At this stage, the par-cooked bases can be frozen for later use, or finished with your choice of toppings and cooked at 240°C for 10-12 minutes.

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