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Recipe of the Month

When I am out in the community, teaching classes about nutrition, I can pretty much guarantee that one of the topics that will always be brought up by class participants will be requests for information about and recipes for gluten-free diets.

Gluten, a naturally occurring protein found in barley, rye, and wheat, is found in most readily available baked goods and pastas, as well as many other commercially produced products. While there is nothing inherently bad about gluten, individuals with conditions such as celiac disease experience adverse health-based reactions when consuming food containing it, so should eliminate it entirely from their diets. Other individuals experience a sensitivity to gluten, so even though they do not have celiac disease, the physical effects resulting from the consumption of gluten are negative enough to cause them to remove gluten from their diets as well. Although individuals who do not have celiac disease or who are not sensitive to gluten do not have a medical reason for removing gluten from their diets, some people prefer to remove it for other reasons, such as adherence to special diets like the paleo, or caveman, diet.

For anyone who wants to adhere to a gluten-free diet, for any reason, finding alternatives to traditional baked goods can be a challenge. The cauliflower pizza crust, which incorporates cauliflower, cheese, and egg, takes a little longer to make than would a traditional, wheat-based pizza crust, but is a safe, and gluten-free alternative for individuals who either want or need to remove gluten from their diet. Try it out and let me know what you think!

Cauliflower Pizza Crust

(Gluten-Free, Paleo)


  • 1 head cauliflower, cored and separated into florets
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 ounces fresh goat cheese
  • 1/2 ounce finely grated Parmigiano-Reggiano cheese
  • 1 large egg
  • 1 pinch cayenne pepper, or to taste


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Puree cauliflower in a food processor until finely ground.
  3. Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until fragrant and most of the water evaporates, 5 to 6 minutes. Cool completely.
  4. Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. You should have about 1 1/2 cups cauliflower pulp.
  5. Stir cauliflower, goat cheese, Parmigiano-Reggiano cheese, egg, and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the center of the prepared baking sheet. Press dough into circle about 1/4-inch thick.
  6. Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and turn crust over before topping.


Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
518-623-3291 or 668-4881

Last updated July 27, 2018