Ever since my boys were little we have enjoyed Friday pizza nights. It was a good way to get them in the kitchen with me and involved at a young age with preparing and eating vegetable toppings. Now that they are grown, I cherish those memories of us sitting around the kitchen together making our pizzas. This is one of my favorite recipes, and it’s gluten-free.

Cauliflower Pizza Crust with Tomatoes and Leeks
Yields 2-4 Pizzas


For the crust:

  • 2 (10oz) bags of frozen cauliflower
  • 1 ½ cups arrowroot starch
  • 1 ½ cups finely grated parmesan
  • 2 eggs, beaten
  • 2 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Parchment paper

For the toppings:

  • 2 cups shredded Italian cheese
  • 1 leek, sautéed lightly
  • 2 roma tomatoes, sliced thin
  • 3 slices bacon, crumbled (reserve grease for parchment paper)
  • Crumbled goat cheese


  1. Bring your cauliflower to room temperature. One bag at a time, pulse them through a food processor to “rice” the cauliflower. It should be around 4 cups. Put the cauliflower in a dishtowel and squeeze out as much liquid as possible. It will reduce to about the size of a tennis ball. The dryer your cauliflower, the crispier your crust will be.
  2. Place your cauliflower, arrowroot, parmesan, seasonings and eggs in large bowl. Using your hands, mix to combine the ingredients until you get a nice ball of dough.
  3. Preheat oven to 400 degrees. Grease a piece of parchment paper with bacon grease from your bacon crumbles, or use ghee. Shape the dough into a crust, using a piece of plastic wrap on top of the dough. Use a roller and shape it with your fingers as you go. I made 2 rectangular crusts that were 8” x 14”. You could also make 4 equal rounds for each person. Bake for 12 minutes.
  4. Turn the oven up to 450 degrees. Top your crusts with your Italian blend cheese, then your leeks, tomatoes, bacon and goat cheese. Put your pizza back in the oven for 8-10 more minutes.
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About the Author

Claudia Laffin

Claudia Laffin is a food photographer and owner of The Traveling Spoon Personal Chef, serving clients in and around Asheville, North Carolina. She has been a health food advocate and natural lifestyle follower for over 20 years. During that time she enjoyed working in numerous stores in the health food industry, including Earth Fare! Claudia’s desire to bring health food to more people motivated her to start her personal chef business. She loves cooking healthy, organic, non processed and delicious food for busy families in their own homes and helping them find a path to a healthier life. Follow her on Facebook and Instagram to see what new things she’s cooking up!