Mini Cauliflower Pizzas

2 Servings
  • 30 min
    Prep Time
  • 1 hr
    Total Time

Enjoy pizza night, without any gluten! This cauliflower crust comes together quickly with the help of our frozen riced cauliflower–making it the perfect weeknight meal!


  • 1 package (12 oz) Cascadian Farm organic frozen riced cauliflower
  • 2 eggs
  • 3 tablespoons coconut flour
  • 2 tablespoons olive oil
  • 1 teaspoon fine salt
  • 1 teaspoon dried Italian herb
  • 1 can Muir Glen tomato sauce
  •  Soppressata (eliminate to make vegetarian)
  •  Crushed red pepper
  •  Mozzarella cheese (sub dairy free cheese for non-dairy version)


  1. Step 1

    Preheat oven to 400 F.
  2. Step 2

    Add the frozen riced cauliflower to a microwave safe bowl and cover. Microwave for 6-9 minutes, or until cauliflower is cooked through.
  3. Step 3

    Drain cauliflower, let cool, then transfer to a nut milk bag or the center of a clean dish towel.
  4. Step 4

    Tightly squeeze out as much water as you can. This step is important for your crust! Let sit 5 minutes, then squeeze again.
  5. Step 5

    Transfer one cup of the cauliflower paste to a large bowl along with the rest of the dough ingredients. Mix until combined.
  6. Step 6

    Line a sheet pan with parchment paper, divide your dough in half and shape into two pizzas. Do not spread it thinner than 1/4 inch or it could tear.
  7. Step 7

    Bake for 25-30 minutes, or until the edges are browned.
  8. Step 8

    Add your favorite toppings before baking for another 5 minutes. We used soppressata, crushed red pepper, and dairy free cheese--choose whatever fits your dietary preferences!
  9. Step 9