My mom is allergic to wheat and because of that has been gluten-free for the past four years. I however- being a lover of bread, pasta, cookies, and all things carbohydrates- have refused to believe that I myself may be allergic to wheat. I almost down right refuse to be wheat-free. I have realized though that I have not been eating many breads lately. Maybe I’ll have a chocolate chip cookie every so often, or a roll at a restaurant. But I am finding that I somehow have avoided most wheat-filled treats. That is until last Thursday. Last Thursday was a bread filled day. My co-worker brought me half a sandwich and a cup of soup from Corner Bakery. There was bread on the sandwich, in the soup, and on the side. Then at dinner, I ate pasta (real pasta for the first time in forever) , garlic bread, and some more plain bread. Needless to say, I broke out in hives. Everywhere. It was not fun. My mom asked if I changed anything in my diet. And I realized I was consuming copious amounts of bread. The next day I refrained from all things wheat and guess what? My hives vanished. Ugh. I have never been so depressed. I love bread almost as much as Oprah. And like most college students, I also have an obsession with pizza. So what is a now-wheat-free hangry gal to do? Well- dip into the cauliflower pizza crust craze of course!

However, as I was looking through recipes online, I found that most recipes consist of a lot of cheese. Don’t get me wrong, I love cheese. I could eat a tub worth of melted, bubbly, golden, cheese. However, cheese has a lot of fat. So I cannot understand why this is a healthy alternative. You are swapping the media’s evil food- carbs/gluten- for the real evil: copious amounts of unneeded saturated fats. So, I compound some recipes together to lessen the cheese and fatty content, but keep the binding nature that the cheese provides. I also added some seasoning to my crust, because who likes bland crust? No one. No one likes bland crust. And if you do like bland crust, comment below! Let me know why and I will design a bland crust for you.


Crust Ingredients:

  • ½ head cauliflower, coarsly chopped
  • ¼ cup mozzarella, shredded
  • 2 tbs parmesan, shredded
  • 1 egg
  • 1 tablespoon garlic, chopped
  • salt and pepper to taste

Pizza Sauce Ingredients:

  • ½ cup onions, chopped
  • 2 garlic cloves, chopped
  • 1 can (32 oz) tomatoes, crushed
  • 1 tbs olive oil
  • salt and pepper to taste


  • 3/4 cup mozzarella, shredded
  • 1/4 cup parmesan, shredded
  • 2 roma tomatoes, sliced
  • 1/2 cup mushrooms, sliced
  • 1/4 cup pineapple


Preheat your oven to 425 degrees Fahrenheit.

For the crust, shred the cauliflower in the food processor until finally ground into a rice-like texture. Place in a microwave safe bowl with some water on the bottom. Cover the bowl with a damp paper towel and place in the microwave for 6 minutes or until soft. Let it cool and squeeze out all the moisture. This is very important. If you forget to do this, your crust will be soggy, mushy, and just not good. So once your cauliflower is dry, stir in the egg, cheese, garlic, salt and pepper. Place the mixture on a baking sheet and into the oven. Cook the crust for 15 minutes, or until a light brown.

Meanwhile, make your sauce. Place a pot on medium heat. Pour in your oil and stir in your onions. Cook the onions until they are soft. Add in the diced tomatoes, salt, pepper, and garlic. Stir and allow it to simmer for at least 10 minutes.

Once crust is cooked, take it out of the oven. Spread as much sauce as you would like onto the crust. Now here’s the super fun part! Add in whatever toppings and cheeses that you’d like. I have a list of topping suggestions, but feel free to experiment.


(This recipe can also be found on my old site: