A Must Try Gluten Free Pizza Crust for a Healthy Diet

A Must Try Gluten Free Pizza Crust for a Healthy Diet

By avatarlovelyjoye |
expert in Groceries

Are you a pizza lover who cannot resist the temptation in spite of a healthy diet? If you do, be worry free and celebrate with these gluten free pizza recipes.

Pizza is truly addictive and I am one of those who deeply loves it. But hearing about gluten free pizza, my ear jerked in excitement as my mouth fastly craves for it. 

But what really is a gluten free pizza?

The crust of a gluten free pizza does not contain wheat, barley or rye. Instead, it is purely made with rice flour, modified rice starch, potato starch, tapioca flour, yeast, olive oil, evaporated cane sugar, salt, xanthan gum, and calcium sulfate.

Unlike traditional pizza crust, there is no need to let the pizza dough rise for an hour. However, for some homemade gluten free pizza crust, the crust must be cooked prior to adding any sauce, cheese, or toppings.

If you don't have time to do it at home, you can visit any pizzeria who listens to the growing needs and healthy diet of their customers. Take a look around and try these healthy pizzas in the corner.

But if you have time and is in the mood to make, there's a lot of gluten free pizza recipes you can try at home. So, gather your baking essentials and complete your ingredients, then, let's begin baking.


The cauliflower pizza crust is a healthy veggie-packed recipe that is naturally grain and gluten free. It’s perfect for people who still want to eat their pizza while following a low-carb or food combining diet.


1 head cauliflower, stalk removed

1/2 cup shredded mozzarella

1/4 cup grated parmesan

1/2 teaspoon dried oregano 

1/2 teaspoon kosher salt 

1/4 teaspoon garlic powder 

2 eggs, lightly beaten 


- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

- Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (You can use a towel to get all the moisture out.) Let it cool.

- Place it in a large bowl. Combine the cauliflower with the mozzarella, Parmesan, salt, garlic powder, oregano,  and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.

- Add desired toppings and bake for additional 10 minutes.

- Let it cool for at least 5 minutes before cutting.


Quick and easy gluten free paleo pizza with delicious Mediterranean toppings! Healthily low carb garlic herb crust topped with chicken breast, dairy-free basil pesto, kalamata olives, mushrooms, and red onion.


For the Crust:

1/2 cup tapioca flour

1/2 cup coconut flour

2 eggs

1/4 cup olive oil

1 teaspoon baking powder

1 teaspoon sea salt

1 tablespoon dried oregano

1/2 teaspoon garlic granules

1/4 teaspoon fresh cracked pepper

For the Toppings:

1/3 cup basil olive oil pesto

1/2 cup cooked chicken breast cubes

1/3 cup kalamata olives Cut in halves.

3-4 whole white mushrooms Sliced.

1/4 cup red onion Sliced.

1 tablespoon olive oil

After Cooked:

1 tablespoon olive oil for drizzling on top.

basil olive oil pesto 


- Preheat oven to 400 degrees F.

- In a medium mixing bowl, combine all the ingredients for the crust.

- Roll the crust out on a piece of parchment paper. Then transfer the pizza on the parchment paper onto a pizza or baking dish.

- Brush the olive oil over the pizza crust, followed by the pesto.

- Layer on the chopped mushrooms, onions, olives, and chicken breast and bake on 400F for about 20 minutes.

- Once the pizza has cooked you can opt to drizzle on more olive oil and pesto if you want.

- Let it cool for at least 5 minutes before cutting.


A flavorful and nutritious alternative to typical pizza crust, with lots of classic Italian flavor. 


For the Broccoli Crust:

1 small head of broccoli about 2-3 cups riced

2 eggs

1/4 cup parmesan cheese

1/4 cup mozzarella cheese

1/4 cup mushroom

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon Italian seasoning optional

For the Toppings:

1/4 cup pizza sauce

1 cup cheese

veggies (optional)


- Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper (highly recommend) or grease with oil; set aside. 

- Process the broccoli in a food processor or shred with a cheese grater until the broccoli is the same consistency as rice. 

- Place broccoli in a large bowl, cover with plastic wrap and microwave for a 1-2 minute or until it is steamed. 

- Cool for at least one minute then pour broccoli on a clean washcloth and squeeze as much liquid as you can out of the broccoli until you are left with a dry ball of broccoli. 

- In a large bowl, combine the broccoli, eggs, cheeses, and seasoning with a spoon until fully combined. Pour mixture into the pre-lined baking sheet and shape into a pizza crust, 1/2 inch thick. 

- Bake for 20 minutes or until crust is lightly browned.

- Remove from the oven and add the pizza sauce, mushroom, and cheese. --Return to the oven for an additional 10-12 minutes of baking or until the cheese is fully melted.

- Let them cool for at least 5 minutes before cutting.


A 10-ingredient pizza that's perfect for summer craving. Butternut squash sauce adds a colorful, savory-sweet base, while broccolini, chickpeas, and onion add texture, fiber, and protein. A healthy, plant-based meal that the whole family will enjoy.


For the Sauce:

3 cups butternut squash, cubed

3 cloves garlic 

2 Tbsp olive oil 

1 pinch sea salt and black pepper

1 tablespoon maple syrup

For the Crust:

1 1/2 cups broccolini, chopped

1/2 cup red onion, chopped

1/2 cup cooked chickpeas (rinsed and thoroughly dried, optional)

1 teaspoon sea salt 

1 teaspoon black pepper

1 teaspoon dried oregano

1 cup Butternut Squash Sauce 

1/2 cup vegan parmesan cheese 

1/4 cup mozzarella cheese

For Serving (optional):

Vegan parmesan cheese

Red pepper flakes


- Preheat oven to 400 degrees F and position a rack in the middle of the oven.

- Add cubed butternut squash and peeled garlic cloves to a baking sheet and drizzle with half of the olive oil. Toss to combine.

- Bake for 15-20 minutes, or until all squash is fork tender.

- Transfer squash and garlic to a blender or food processor with remaining olive oil and maple syrup.

- Blend until creamy and smooth, adding more olive oil or an increment of water if it's too thick.

- Taste and adjust seasonings as needed. Set aside.

- Heat a large skillet over a medium heat. Once hot, add 1 tsp oil, broccolini, onion, chickpeas, salt and pepper, and oregano.

-  Sauté for 2-3 minutes, stirring frequently. Set aside.

- Increase oven heat to 425 degrees F.

- Roll out pizza dough into an even circle and transfer to a parchment-lined round baking sheet.

- Top with 1 cup sauce, veggies, and chickpeas. Sprinkle on a bit more oregano and vegan parmesan cheese.

- Transfer pizza to the oven, laying the pizza and parchment paper directly on oven rack (slide the baking sheet off so it can bake directly on the rack for a crispier crust). Bake for 13-18 minutes, or until crust edges are golden brown.

- Let them cool for before cutting.

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