Gluten-Free Avocado Pizza With Cauliflower Crust

By: Bulletproof Staff

Gluten-free pizza recipe and content provided by Brent Totty

Paleo, gluten-free pizza recipes are hard to come by, especially ones that don’t taste like cardboard. This 5-ingredient, gluten-free crust crisps up like no other cauliflower crust you’ve ever had, and is topped with a vegan, cashew basil “cheese,” avocado and assorted power-green vegetables. And, if you’re on the hunt for a Whole30 pizza recipe, this one is made with Whole30-approved ingredients, though be forewarned: pizza in any form is still considered a “sex with your pants on” (SWYPO) food, and not technically allowed on Whole30.

Conventional pizza recipes tend to be very heavy on grains, so we’ve reimagined the crust with your favorite cruciferous friend, cauliflower, and added almond flour, olive oil, oregano, egg, and a bit of salt to round out the flavor profile.

The dairy-free, vegan cheese upgrade comes in the form of soaked cashews, fresh basil, and olive oil, making a creamy and herbaceous spread to adorn our gluten-free pizza crust. Finally we topped it with roasted broccoli and kale, plus avocado and more basil.

Life without pizza is hard. This Paleo, gluten-free pizza recipe will leave you satisfied and feeling great.

Gluten-Free Avocado Pizza With Cauliflower Crust

Start to Finish: 40 minutes (30 mins active)


  • 1 1/2 cups of riced cauliflower
  • 1 cup of almond flour
  • 1 egg
  • 1 teaspoon of oregano
  • 1 teaspoon of sea salt

Cashew Basil Cheese

  • 1 cup of soaked cashews
  • 1/2 teaspoon of sea salt
  • 6 leaves of basil
  • 1/4 cup olive oil

Roasted Veggies

  • 1/2 cup of shredded kale
  • 1/2 avocado
  • 1/4  cup minced basil
  • 1/2 cup broccoli florets


  1. Preheat the oven to 375 degrees fahrenheit. (Add pizza stone to oven if you have one.)
  2. Steam the cauliflower by filling the bottom of a pot with 2 inches of water. Set up the steamer basket and put in the riced cauliflower. Cover with a tight-fitting lid and steam over medium-high heat for about 5-7 minutes until fork tender.
  3. Add riced cauliflower to the food processor, run for a few seconds and squeeze excess water out with cheesecloth or a dish towel.
  4. Thoroughly mix cauliflower, almond flour, oregano, salt, and egg in a bowl.
  5. Put the mixture between two pieces of parchment paper and press flat until about 1/4-inch thick.
  6. Place the dough, on top of the parchment paper, onto a baking sheet (or preheated pizza stone).
  7. Bake at 375 degrees Fahrenheit for 7-10 minutes or until a slight crisp has formed.

Cashew Basil Cheese

  1. Add cashews to a jar of water, and soak for 2-3 hours to soften the texture.
  2. Add cashews, salt, basil, and oil to a food processor and blend until smooth in consistency.
  3. Spread a thin layer of the mixture over the crust.

Roasted Veggies

  1. Add shredded kale, broccoli and avocado atop the lathered crust.
  2. Drizzle with olive oil.
  3. Reduce oven temp to 325 degrees fahrenheit and cook for 10-15 minutes.

Serves: 4

Nutritional Information (per 2 slice serving):

Calories: 500.5
Protein: 14g
Carbs: 18.5g
Fiber: 6.25g
Fat: 45g
Saturated Fat: 5.5g
Polyunsaturated: 4g
Monounsaturated: 19.25g
Transfat: 0g
Cholesterol: 46.5mg
Sodium: 474mg
Potassium: 255mg
Vitamin A: 16mg
Vitamin C: 52mg
Calcium: 11mg
Iron: 19.5mg