This gluten-free pizza recipe uses muffin tins to create perfectly portioned mini pizzas perfect for lunch or dinner. Cauliflower acts as the base of the crust while the classic toppings of bell pepper, black olives, pepperoni and ooey-gooey cheese promise to satisfy your strongest pizza cravings.

Karen Rankin
Source:, December 2019


Recipe Summary

30 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Soak a paper towel with oil and use it to grease 2 nonstick muffin tins (you'll need 18 regular muffin cups). (Alternatively, line 2 stainless-steel muffin tins with 18 paper liners, and coat the liners with cooking spray.)

  • Place cauliflower florets in a food processor and pulse until the cauliflower looks like rice, 4 to 5 pulses, stopping to scrape down the sides as needed. Transfer to a medium microwaveable glass bowl; microwave on High until tender, about 5 minutes. Let cool for 10 minutes. Place the cooled cauliflower in a clean towel; gather it to form a bundle and squeeze out as much moisture from the cauliflower as possible. Return the cauliflower to the bowl; add egg, almond flour, Parmesan, garlic powder, onion powder and 2 cups mozzarella. Stir with a fork until combined.

  • Spoon the mixture evenly into the 18 prepared muffin cups (about 2 tablespoons per cup). Using your fingertips, press the mixture into the bottoms, making a slight indentation to shape the crusts. Bake until lightly browned, 18 to 20 minutes, rotating the pans between the racks halfway through baking.

  • Remove the crusts from the oven; top each with about 1 1/2 teaspoons pizza sauce and sprinkle evenly with the remaining 1 1/4 cups mozzarella. Top evenly with bell pepper, olives and pepperoni. Continue baking until the pizzas are golden brown and the cheese has melted, 8 to 10 minutes.

  • Let cool in the pans for 5 minutes. Remove the pizzas from the pans and transfer to a wire rack; let cool for 10 minutes. Remove paper liners, if necessary. Sprinkle with basil. Serve hot or at room temperature.


To make ahead: Refrigerate in an airtight container for up to 1 week. To reheat, wrap in foil and bake at 450 degrees F until hot, about 10 minutes.

Nutrition Facts

259 calories; protein 20g 40% DV; carbohydrates 11.8g 4% DV; dietary fiber 2.8g 11% DV; sugars 4.3g; fat 15.2g 23% DV; saturated fat 7.9g 40% DV; cholesterol 77.4mg 26% DV; vitamin a iu 1129.6IU 23% DV; vitamin c 63.9mg 106% DV; folate 82.5mcg 21% DV; calcium 486.7mg 49% DV; iron 1.3mg 7% DV; magnesium 40.6mg 15% DV; potassium 537mg 15% DV; sodium 693.7mg 28% DV; thiamin 0.1mg 9% DV.