Whole30 Gluten-Free Pizza

Indulge in the guilt-free goodness of this Whole30 Gluten-Free Pizza, a nutritious twist on a classic favorite that's perfect for clean eating and healthy lifestyles. Featuring a golden, crispy cauliflower-based crust seasoned with almond flour, nutritional yeast, and aromatic spices, this pizza packs flavor and nourishment into every bite. Topped with a vibrant medley of fresh zucchini and bell peppers, a robust tomato paste infused with dried basil, and a drizzle of olive oil, this recipe is not only gluten-free but also dairy-free, grain-free, and entirely Whole30-approved. Ready in just over an hour, this wholesome pizza is ideal for busy weeknights or a cozy weekend dinner, delivering all the comfort of pizza without compromising on your healthy eating goals. Enjoy it warm, sliced, and customized to your preferences!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 2

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

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

Cut the cauliflower into florets and pulse them in a food processor until they reach a rice-like consistency.

Step 3

Steam the cauliflower rice over boiling water for about 5 minutes, then transfer it onto a clean kitchen towel. Allow it to cool slightly.

Step 4

Once cooled, wrap the cauliflower in the towel and squeeze out as much excess water as possible.

Step 5

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.

Step 6

Place the dough onto the prepared baking sheet and shape it into a circle about 1/4-inch thick.

Step 7

Bake the crust in the preheated oven for 20-25 minutes or until golden brown and firm.

Step 8

While the crust is baking, prepare the toppings. Slice the zucchini and bell pepper into thin pieces.

Step 9

In a small bowl, mix the tomato paste with dried basil and a pinch of salt and pepper.

Step 10

Remove the crust from the oven and spread the tomato paste mixture evenly over it.

Step 11

Arrange the sliced zucchini and bell pepper evenly across the pizza, and drizzle with olive oil.

Step 12

Return the pizza to the oven and bake for an additional 10-15 minutes, until the vegetables are tender.

Step 13

Remove from the oven and let it cool for a few minutes before slicing.

Step 14

Serve warm and enjoy your Whole30 gluten-free pizza!

Nutrition Facts

Serving size	(1037.9g)

Amount per serving	% Daily Value*
Calories	633.5

Total Fat 30.6g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 3.7g
Cholesterol 219.5mg	0%
Sodium 4862.4mg	0%
Total Carbohydrate 70.3g	0%
Dietary Fiber 22.8g	0%
Total Sugars 34.0g
Protein 33.1g	0%

Vitamin D 53.8IU	0%
Calcium 275.9mg	0%
Iron 8.6mg	0%
Potassium 3397.2mg	0%

*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.

Source of Calories

Fat: 40.0%

Protein: 19.2%

Carbs: 40.8%