Recipes and Cooking Cauliflower- and Rosemary-Crusted Pizza Be the first to rate & review! Use this gluten-free pizza crust as the base for all your favorite toppings. We recommend pesto and veggies with fresh mozzarella cheese. By Jill Lust Jill Lust Jill Lust is a former food stylist for Better Homes & Gardens also known for her food tips and articles. Her work as a food stylist is featured in The New Cookbook, published for Better Homes & Gardens. She also styled for Fresh: Recipes for Enjoying Ingredients at Their Peak and Cooking for Two. After working as a food stylist for Better Homes & Gardens, she opened a small bakery and boutique known as Sweet Digs in Joshua Tree, California, which was featured in the travel blog Uncontained Life. Currently she works as a food stylist in Yucca Valley, California, as the owner of her own company, Jill Lust Foodstyling LLC. Learn about BHG's Editorial Process Updated on February 25, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 26 mins Total Time: 25 mins Servings: 6 Yield: 1 pizza (6 wedges) (crust only) Jump to Nutrition Facts Ingredients 2 ½ cup cauliflower rice 2 tablespoon water 1 egg, lightly beaten ¼ cup Gluten-Free Flour Mix* ¼ cup almond meal 6 cloves garlic, minced 1 tablespoon chopped fresh rosemary ¼ teaspoon sea salt 2 tablespoon olive oil Desired Pizza Toppings Gluten-Free Flour Mix 3 cup white rice flour 3 cup potato starch 2 cup sorghum flour 4 teaspoon xanthan gum Directions Preheat oven to 400°F. Line a 12-inch pizza pan with parchment paper. In a casserole dish combine cauliflower and the water. Microwave, covered, 3 to 4 minutes or until tender, stirring once or twice; cool. Place cauliflower on several layers of paper towels. Wrap towels around cauliflower and squeeze to remove excess liquid. In a large bowl combine next six ingredients (through salt). Stir in cauliflower. Spoon mixture onto prepared pizza pan and press into a 10-inch circle. Drizzle with oil. Bake 18 to 20 minutes or until golden; cool slightly. Using a spatula, loosen crust but do not remove from pan (this keeps the crust from sticking after the final baking). Top with desired pizza toppings. Bake 8 minutes more or until toppings are heated through. Cut into wedges. Gluten-Free Flour Mix In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months. Tip Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes. Rate it Print Nutrition Facts (per serving) 117 Calories 8g Fat 10g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 117 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Cholesterol 31mg 10% Sodium 120mg 5% Total Carbohydrate 10g 4% Total Sugars 1g Protein 3g Vitamin C 21.1mg 106% Calcium 31mg 2% Iron 0.6mg 4% Potassium 158mg 3% Folate, total 28.6mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.