The Food Matters Team is loving this gluten-free pizza recipe at the moment.  The ingredients might surprise you! 


  • florets from 1 cauliflower
  • 3/4 cup almond flour
  • 1 tbsp dried oregano
  • sea salt and freshly ground black pepper
  • 3 organic eggs, beaten


  1. Preheat the oven to 200°C / 400°F and line a baking tray with baking paper. 
  2. Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture.  Place in a mixing bowl. Add the almond meal, oregano and seasoning and mix with your hands. Make a well in the center and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball.
  3. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Depending on preference, you could make 2 small bases or one large. We find the small bases work better and cook more evenly. 
  4. Pre-bake for 25 minutes or until golden. Meanwhile, prepare the super green basil pesto. Remove the crust from the oven. Cover it with pesto sauce, halved tomatoes & parmesan cheese and put it back in the oven for 5-10 more minutes. Take it out of the oven and top with fresh basil, arugula & a squeeze of lemon juice. 



  1. In a food processor, process your nuts until they are roughly chopped.  Add basil, lemon juice, garlic, and superfood greens.  Pulse a few times until blended well. Slowly add the 1/4 cup of olive oil while food processor is running. 
  2. Blend until creamy and pesto comes together, add a pinch of salt and pulse a few times.

We topped ours with this tasty green pesto, fresh tomatoes, and greens, but you can use any of your favorite pizza toppings!! 

What Are Your Go-To Pizza Toppings?