Gluten-free pepperoni pizza

Who wants to eat gluten-free pizza if the base has the taste and texture of cardboard? It might sound strange, but using cauliflower for the base of this gluten-free pepperoni pizza totally works!

By Nici Wickes
  • 40 mins cooking
  • Serves 4
  • Print


  • 1-2 tablespoons olive oil
  • 1/2 cauliflower, cut into chunks
  • 1 egg, lightly beaten
  • 1 cup grated mozzarella
  • 1/2 cup grated Parmesan
  • 1/2 tin chopped tomatoes
  • splash of olive oil
  • pinch each of salt, pepper, sugar and chilli flakes
  • handful of spinach leaves
  • 100 gram pepperoni or salami, to top


  • 1
    Preheat oven to 200oC. Line a pizza or oven tray with baking paper. Brush the baking paper liberally with oil.
  • 2
    Cook the cauliflower in a small amount of water until it is par-cooked. Let the steam evaporate, then process in batches in a food processor until it resembles rice.
  • 3
    In a bowl, combine the riced cauliflower with the egg, ¾ of the cup of mozzarella and half of the Parmesan cheese, then mix well. Spoon on to the prepared tray and pat into a thin 25cm disc. Bake for 15-20 minutes or until the edges are brown and there’s the odd golden-brown patch on top. Once cooked to this stage, it can be cooled and frozen for later use.
  • 4
    While the base cooks, make the sauce by simmering the ingredients in a saucepan for 15 minutes.
  • 5
    Spoon the sauce over the base, then sprinkle over the remaining cheeses.
  • 6
    Increase oven to 230oC. Bake the pizza for 10 minutes, then add the spinach and pepperoni, baking until the cheese is melted and the salami is sizzling – about another 5-7 minutes.
  • 7
    Slice and eat!

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