Whole30 Gluten-Free Pizza
Satisfy your pizza cravings while staying true to your health goals with this Whole30 Gluten-Free Pizza recipe! Crafted with a wholesome cauliflower crust, this nutrient-rich pizza skips the grains and dairy without compromising on flavor. The crust is blended with almond flour, nutritional yeast, and aromatic herbs like garlic powder and dried oregano, creating a crispy and savory base. Topped with a zesty tomato paste infused with basil and an array of fresh veggies like zucchini and bell pepper, this pizza delivers a fresh and vibrant bite in every slice. Perfectly aligned with Whole30 guidelines, this recipe is easy to prepare in under an hour, making it a go-to option for busy weeknights or clean-eating meal plans. Enjoy a guilt-free slice of indulgence that's gluten-free, dairy-free, and bursting with wholesome goodness!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 1 large Egg
- 2 tablespoons Nutritional Yeast
- 2 tablespoons Almond Flour
- 0.5 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- 0.25 cup Tomato Paste
- 1 teaspoon Dried Basil
- 1 small Zucchini
- 1 medium Bell Pepper
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into florets and pulse them in a food processor until they reach a rice-like consistency.
Steam the cauliflower rice over boiling water for about 5 minutes, then transfer it onto a clean kitchen towel. Allow it to cool slightly.
Once cooled, wrap the cauliflower in the towel and squeeze out as much excess water as possible.
In a bowl, combine the cauliflower with the egg, nutritional yeast, almond flour, garlic powder, oregano, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Mix well until a dough forms.
Place the dough onto the prepared baking sheet and shape it into a circle about 1/4-inch thick.
Bake the crust in the preheated oven for 20-25 minutes or until golden brown and firm.
While the crust is baking, prepare the toppings. Slice the zucchini and bell pepper into thin pieces.
In a small bowl, mix the tomato paste with dried basil and a pinch of salt and pepper.
Remove the crust from the oven and spread the tomato paste mixture evenly over it.
Arrange the sliced zucchini and bell pepper evenly across the pizza, and drizzle with olive oil.
Return the pizza to the oven and bake for an additional 10-15 minutes, until the vegetables are tender.
Remove from the oven and let it cool for a few minutes before slicing.
Serve warm and enjoy your Whole30 gluten-free pizza!
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3322 mg | 144% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 31.4 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 353 mg | 27% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3935 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
