Gluten free green pizza is made with a cauliflower crust, topped with pesto, tomatoes, bell peppers, kale and parmesan cheese.

Not being a big fan of corned beef, I still wanted to keep with the holiday spirit and make something to celebrate St Patty’s Day, so I went with my Italian roots and made pizza!

It started out as a cute idea and ended up as the most healthy and delicious pizza I’ve ever had!

I’ve been wanting to try the pizza crust made from cauliflower that I saw on Pinterest about a month ago and this gave me the perfect opportunity to do so!

I also finally gave in and jumped on the kale bandwagon! Throw in some green heirloom tomatoes and a homemade basil pesto and you have one fresh, veggie-filled pizza!!

Ingredients (for crust – makes 3)

• 1 head cauliflower
• 1 cup mozzarella cheese (shredded)
• 2 eggs
• 1/4 cup fresh basil
• 1 tbsp dried oregano
• 1/2 tsp salt
• 2 cloves garlic (crushed)
• 1 tbsp olive oil

Pre-heat the oven to 450°F.

Remove the leaves and stems from the cauliflower and chop the vegetable into large chunks.

Next, place the cauliflower into a food processor and blend until “riced”.

Remember not to puree the cauliflower, yet “rice” the vegetable into a flour-like substance. It should look like the picture above.

Now place the cauliflower in the microwave for 8 minutes, it will cook down to about 3 cups of “riced” cauliflower.

Add the mozzarella, eggs, basil, oregano, salt and garlic to the riced cauliflower and form into 3 individual-sized crusts.

Brush the crusts with olive oil then place in the oven for 15 minutes.

Now it’s time to turn this into a green pizza!

Ingredients (toppings)

• 1 tbsp olive oil
• 1 cup kale
• 1/4 cup basil or kale pesto
• 3-4 mini green heirloom tomatoes (sliced)
• 1 tbsp fresh Italian parsley
• 1/4 green bell pepper (chopped)
• 1 tbsp parmesan cheese (shaved)
• 1 green onion (chopped)

Begin by cooking the kale in a skillet over medium heat with 1/4 cup water and 1 tbsp olive oil.

Cover the kale and allow to cook down for 5 minutes. Meanwhile add the other toppings to the pizza.

Start by spreading the basil or kale pesto on the baked pizza crust. Next, top with the sliced green tomatoes.

Oh aren’t those fun? And so yummy!

Next, add the chopped green peppers, parsley, parmesan and chopped green onions.

Now add the kale on top.  This was my slight attempt at making my “green pizza” Irish since kale is a form of cabbage!

Place in the oven for 5 minutes.

Beep, beep!!  That’s the sound of green pizza saying “eat me, eat me”!

Ok, maybe it’s just my oven, but I dream of one day having an oven that says “eat, me” instead of “beep, beep” when the timer goes off!  Wouldn’t that be kind of amazing??

Ok this picture definitely screams “Eat me!” Who knew such a delicious, flavorful pizza could also be so healthy?

Oh let’s do a little zoom action on that greenness!

I could have definitely eaten one whole pizza myself, but as a good neighbor I shared half with the hungry man who lives upstairs! 🙂

With a yummy side of parmesan topped kale it was the perfect lunch-sized meal! For dinner I would recommend one green pizza per person!

5 from 1 vote

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Gluten Free Green Pizza

Gluten free green pizza is made with a cauliflower crust, topped with pesto, tomatoes, bell peppers, kale and parmesan cheese.

Course Main Course

Cuisine Italian

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 3 pizzas

Calories 416 kcal

Author Whitney Bond

Ingredients

• 1 head cauliflower
• 1 cup mozzarella cheese shredded
• 2 eggs
• 1/4 cup fresh basil
• 1 tbsp dried oregano
• 1/2 tsp salt
• 2 cloves garlic crushed
• 1 tbsp olive oil

Toppings

• 1 tbsp olive oil
• 1 cup kale
• 1/4 cup basil pesto
• 3-4 mini green heirloom tomatoes sliced
• 1 tbsp fresh Italian parsley
• 1/4 cup green bell pepper diced
• 1 tbsp parmesan cheese grated
• 1 green onion chopped

Instructions

1. Pre-heat the oven to 450°F.

2. Remove the leaves and stems from the cauliflower and chop into large chunks.

3. Place the cauliflower into a food processor and blend until “riced”.

4. Place the riced cauliflower in the microwave for 8 minutes.

5. Add the mozzarella cheese, eggs, basil, oregano, salt and garlic to the riced cauliflower.

6. Form the mixture into 3 individual-sized crusts.
7. Brush the crusts with olive oil then place in the oven for 15 minutes.
8. Add the kale to a skillet over medium heat with 1/4 cup water and 1 tbsp olive oil.
9. Cover the kale and allow to cook down for 5 minutes.

10. Spread the pesto on the baked pizza crust.

11. Top with the green tomatoes, green peppers, parsley, parmesan, green onions and kale.
12. Cook in the oven for an additional 5 minutes.