Veggie Pizza with Cauliflower Yam Crust

If I were to take a poll and ask my gluten-free, dairy-free clients what food they miss the most, I’m certain that pizza would easily top the list. I’ve played around with dozens of variations of a gluten-free crust and topped them with some pretty pathetic cheese-wannabes, but nothing comes close to the real thing. What I love about this veggie pizza is that it’s not trying to be a big doughy, cheesy pizza when it grows up. It’s entirely unique, with a veggie based crust, pesto in place of cheese, and succulent sautéed veggies as the topping.

Veggie Pizza with Cauliflower Yam Crust
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4
Author: Michelle Babb MS, RD, CD
  • ½ teaspoon extra virgin olive oil
  • ½ medium head cauliflower separated into small florets
  • ½ medium garnet yam peeled and chopped into ½-inch chunks
  • 1 tablespoon Italian herbs
  • ½ teaspoon sea salt
  • 1 cup brown rice flour
  • 1 tablespoon coconut oil
  • 1 small red onion sliced into thin rings
  • ½ cup crimini mushrooms sliced
  • 1 yellow summer squash or zucchini
  • ¼ teaspoon sea salt
  • 2 cups spinach
  • ¼ - ½ cup vegan pesto store bought is fine
  1. Preheat oven to 400°F. If you have a pizza stone, put it in the oven to preheat.
  2. Put the cauliflower and yams into a steamer basket. Steam until easily penetrated with a fork (~15 minutes). Do not over steam or the ingredients will be too wet.
  3. Transfer the steamed veggies into a food processor. Add herbs and sea salt and blend until smooth. Move the mixture into a large bowl. Slowly add the rice flour, stirring until ingredients are well combined.
  4. Grease the pizza stone or a pizza pan. Transfer the cauliflower yam mixture to the center of the pizza stone or pan. Use a spatula to spread the “dough” evenly in a circular pattern (much like spreading frosting). Spread evenly until the crust is about 1/8 -inch thick. Place in the oven and bake for 40 - 45 minutes. Switch oven to broil for 2 minutes to make the top of the crust crispy (watch carefully to avoid burning).
  5. While the crust is baking, melt coconut oil in a skillet. Add the onion and sauté for 2 minutes. Add mushrooms, squash and salt and continue sautéing for 3-4 minutes. Stir in spinach and remove from heat just as spinach begins to wilt.
  6. Spread the pesto evenly over the crust. Transfer veggies from the skillet to the crust and spread over the layer of pesto. No need to bake, the pizza is ready to serve!