3 Gluten-Free Pizza Crust Recipes for National Celiac Disease Awareness Day

Over the weekend, a friend came to visit us from Montana. He’s a big surly rugby player who looks like he could eat his fair share of pizza, which he did while he was in town. We took him to our favorite pizza and beer joint…before realizing he is gluten-free due to celiac disease. Thankfully they had gluten-free crust and cider on hand. I think I had taken my life of gluten-gluttony for granted up to this point.

Turns out today is National Celiac Awareness Day, celebrated on the birthday of Samuel Gee, a British pediatrician who published the first clinical description of celiac disease (never realizing that over a century later brands would be making big bucks shilling out “gluten-free lemonade” or “gluten-free water” – I didn’t realize my water was gluten-full…). To celebrate (and prep myself for next time), here are 3 delicious gluten-free pizza crust recipes. Or if you’re a gluten-glutton like me, we can call these “sympathy pizza crusts” – eaten one day a year on September 13 in honor of our dear gluten-free friends.


Text GLUTEN FREE with bakery products and flour on wooden surface closeup

Cheesy Cauliflower Pizza Crust

The key to success with a cauliflower pizza crust is twofold: Squeeze as much liquid out as possible, and do not overcook.

1 head cauliflower
1 teaspoon fresh basil, chopped
1 clove garlic, minced
¼ cup mozzarella, shredded
¼ cup Parmesan, grated
1 teaspoon salt
1 teaspoon fresh black pepper

  1. Preheat oven to 450 degrees.
  2. Place cauliflower in food processor or blender and pulse until cauliflower appears rice-like. Transfer cauliflower to microwave-safe bowl.
  3. Place cauliflower in microwave for 8 minutes. Remove and allow it to cool to the touch.
  4. While cauliflower is cooling, combine basil, garlic, cheeses, salt, and pepper in a large bowl. Set aside.
  5. Place cooled cauliflower on clean dish towel and warp towel around so no cauliflower can escape. Squeeze any excess liquid out of cauliflower. Transfer drained cauliflower into bowl with cheese mixture and combine.
  6. Spray a pizza pan or baking sheet with olive oil and arrange cauliflower mixture into 9-inch round. Spray olive oil over top of crust and bake for 10 minutes or until edges are crispy and crust is brown.
  7. Remove pizza crust from oven and cover with toppings, and bake for another 5 minutes or so.
  8. Allow to rest 5 to 10 minutes and serve.


Spaghetti-Olive Pizza Crust

I use organic brown rice spaghetti for this filling gluten-free pizza crust.

1 pound gluten-free spaghetti
1 cup gluten-free marinara sauce
1 cup gluten-free reduced-fat mozzarella cheese
3 eggs, beaten
6-8 kalamata olives, finely chopped
½ teaspoon garlic salt

  1. Preheat oven to 350 degrees. Lightly oil a large baking sheet with sides and set aside.
  2. Bring a large stockpot of salted water to a boil. Cook the pasta according to the package directions until just al dente; drain.
  3. Rinse under cold-running water until cool; drain again.
  4. Return to the pot and add marinara sauce, mozzarella cheese, eggs, olives, and garlic salt; mix until spaghetti is thoroughly coated.
  5. Spread the spaghetti mixture evenly in the prepared baking sheet.
  6. Bake on the center oven rack until mixture is set and slightly browned, about 15 to 18 minutes.
  7. Remove from oven and spread the spaghetti crust with toppings, then bake on the center rack for another 12 to 15 minutes.
  8. Cut into wedges and serve at once.


Rice Pizza Crust

This recipe is quick to put together with minimal ingredients – especially great if you have leftover rice from previous meals!

3 cups freshly cooked long-grain white or brown rice, slightly warm or at room temperature
2 eggs, beaten
1 cup mozzarella cheese
Garlic salt, to taste

  1. Preheat oven to 450 degrees. Lightly oil a standard-size baking sheet with sides and set aside.
  2. In a medium bowl, mix together the rice, eggs, cheese, and garlic salt. Spread evenly in the prepared baking sheet, smoothing the top with the back of a spoon.
  3. Bake on the center rack 15 minutes, or until lightly browned.
  4. Remove from the oven, and reduce temperature to 350 degrees. Let rice crust cool about 10 minutes, or up to 1 hour.
  5. Spread toppings over the top of the rice crust and bake on the center rack 12 to 15 minutes.
  6. Cut into wedges and serve warm.


When your friend makes you gluten-free pizza to celebrate National Celiac Awareness Day:


Cheers! (clinks together glasses full of cider and gluten-free beer)

post by Keely Platte

These recipes were pulled from The Gluten-Free Cheat Sheet and The Gluten-Free Italian Vegetarian Kitchen.

Keep up with the latest from TarcherPerigee on Facebook and Twitter.