Gluten-Free, Crustless Veggie Pizza

Gluten-Free, Crustless Veggie Pizza

My husband and I love pizza, broccoli and cauliflower, so when I saw the original “Pizza Veggies” recipe in the Well Fed 2 cookbook, it seemed like a good one in which to begin my new gluten-free life. He’s been eating a casual version of Paleo we call “Daleo” for several months and I’ve only recently gone gluten-free, so this recipe perfectly satisfied both of our eating plans. Here is the recipe I adapted from the original one. Paleo Perfectionist will probably want to follow the original recipe in the book which does not use any cheese or meat sauce I describe at the bottom of this post.

Click here to Pin this “Gluten-Free, Crustless Veggie Pizza” recipe on Pinterest.

Tip: prep your veggies a few days before you plan to make this, or it could be a long night in the kitchen.

Gluten-Free, Crustless Veggie Pizza


1 pound of fresh cauliflower florets
1 pound of fresh broccoli florets
20 pieces of turkey pepperoni, divided
1 T. unsalted butter
2-3 garlic cloves, minced (about 2 teaspoons)
2 T. tomato paste (rounded Tablespoons)
1 T. balsamic vinegar
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
or instead of those dried herbs, use 2 tsp. Italian Seasoning
1/8 tsp. crushed red pepper flakes
salt and pepper, to taste
1/2 cup shredded mozzarella cheese
1 T. avocado oil (or use EVOO)


If your cauliflower and broccoli are already washed and chopped, preheat the oven to 400 degrees. If not, wash and chop them and then preheat your oven (unless you can chop veggies really quickly).

While the oven is heating, toss the cauliflower and broccoli florets into a large bowl and add to the bowl six of the turkey pepperoni slices, snipped or cut into 1/4″ wide slices. Set aside.

In a small saucepan, melt the butter and once it’s melted, add the minced garlic, tomato paste, balsamic vinegar, dry herbs and crushed red pepper flakes. Stir well to combine incorporate all ingredients together. Once combined, drop the hot mixture onto the veggies. Scoop out any excess from the saucepan and toss the veggies with two large spoons to coat them as evenly as you can. It may seem like not enough sauce, but trust me – it will be enough.

Use a pizza pan or cookie sheet and line it with parchment paper. Pour the coated vegetable mixture onto the parchment paper and spread them out. Try and make a single layer, but I used a pizza pan so it was about two layers and it tasted great. Top with the cheese that will help bind the veggies together, and carefully place the remaining 14 slices of turkey pepperoni on top. If you like, add a few more dried herbs to the pizza before cooking.

Pop the pizza into the warm oven and roast for 25-30 minutes or until the pepperoni is crisp, cheese is melted and the veggies are nicely roasted.

Sprinkle a little salt and pepper onto the hot pizza, and drizzle with your oil of choice. We use avocado oil.

Here’s how we served it:
Just for fun, we cut ours into triangular pizza wedges. While the pizza was delicious on its own, we had some leftover meaty pizza sauce to use up. I’d made it by heating cooked, crumbled pork sausage and ground chicken breast with the contents of a jar of marinara sauce and added minced garlic and some additional dried herbs. I warmed the leftover sauce and we spooned it on top of each wedge. Because we didn’t have anything on the side and it was so delicious, we two adults ate the whole thing. It was VERY filling, but we couldn’t stop munching on this crave-worthy pizza. It may serve more than just two people.

I hope you love this as much as I do! Photos are below.

Here are the veggies in the mixing bowl.

Veggies in the mixing bowl

These were the veggies on the parchment-lined pizza pan.

Just before the cheese

Just before going into the oven…

Ready to go into the oven!

After roasting:

Gluten-Free, Crustless Veggie Pizza

Extreme close-up:

Super, extreme close-up

My first pizza wedge!My GF veggie pizza wedge


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