Gluten-Free White Cauliflower Pizza

How to Make a Gluten-Free, Vegetarian White Cauliflower Pizza.

I’m getting inspired at the Larchmont Farmers Market! One of the things I’m buying is cauliflower.  My original intention is to just roast it whole, but then realize I need to use up some egg whites before they expire. A quick google search of “cauliflower + egg whites” leads to many recipes featuring Gluten-Free “Cauliflower Pizza.” I combine a number of them to make this one.



First, blend/process the Medium-Sized Cauliflower Head (several batches) to make “rice.” Nuke it in the microwave for 8 minutes, uncovered.


Then, drain 12 ounces of marinated mozzarella (save the oil!).



Add that to the Cauliflower Mixture, along with 1/2 a cup of egg whites, and a teaspoon of Dried Basil. Microwave another 2 minutes, so everything gets all melty…


…then press into a greased 9×13 pan.



Bake at 450 for 30-35 minutes, until a nice crust forms.



Finally, slice and eat!


Despite the crust that forms, this isn’t exactly crispy. Very soft and chewy, from the cheese.



Overall we gave it a thumbs up, but I think it will be even better with tomato sauce?  Maybe you can serve it on the side for dipping!


Gluten-Free White Cauliflower Pizza


  • Medium-Sized Cauliflower Head
  • 12 ounces of marinated mozzarella, drained
  • 1/2 a cup of egg whites
  • 1 teaspoon of Dried Basil


  1. First, blend/process the Medium-Sized Cauliflower Head (in several batches) to make "rice." Microwave for 8 minutes, uncovered.
  2. Cut up the marinated mozzarella and add that to the Cauliflower Mixture, along with egg whites and seasoning. Microwave another 2 minutes, so everything gets all melted.
  3. Press into a greased 9x13 pan.
  4. Bake at 450 for 30-35 minutes, until a nice crust forms.
  5. Cut into slices and serve with tomato sauce, if desired.


10 thoughts on “Gluten-Free White Cauliflower Pizza

  1. Lez

    Looks delicious! 🙂
    In regards to the overall seasoning being too salty, do you think it was because of the mozzarella? I personally find that marinated mozzarella can be too salty since it’s meant to be eaten as is. Maybe next time, you should try using unsalted mozzarella and see how that works out! 🙂

  2. Lindsay

    Yum! I’ve seen this before with sauce and cheese but I feel like cheese on cheese is a bit too much for me. I love that you served it as is! It would def be an awesome side dish, gotta try it!

  3. Amy H

    I made this last night! It was really good! I added a cup of pasta sauce on top in the last 2 minutes of cooking, and then sprinkled it with a bit of Trader Joe’s Quattro Formaggio Shredded Cheese. It tasted a bit like Eggplant Parmesan! Thank you again, Lynn!

  4. Trevor Sis. Boom

    Really interesting. THere is a ‘street food’ vibe to it. I would resist the urge to punch it up with sauce, etc. It is what it is and I think it would be perfect to put out with small plates as an appetizer and let people go to town on it.

    1. Lynn @ The Actor's Diet Post author

      I also wound up putting it into between buttered bread and frying it like a grilled cheese sandwich. THAT worked.

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