Gluten-Free Mediterranean Pegan Pizza

Gluten-Free Mediterranean Pegan Pizza

Are you trying to eat Low-carb, Paleo, Pegan, or Vegan, but still jonesing for a pizza? I’ve got you covered with this Gluten-Free Mediterranean Pegan Pizza. We recently had a delicious brunch at our friends Carol & John’s house. And the star of the meal was this Gluten-Free Mediterranean Pegan Pizza! It was so good I had seconds and would have loved to have eaten the whole pan myself. (Yeah, I know this stock-photo above shows some cheese, I was so busy eating this delicious pizza I forgot to snap a photo of my own.) Thanks, Carol, for sharing your recipe with me…I’m excited to share it with others here!

With a cauliflower crust and Mediterranean flavors of garlic, basil, sundried tomatoes, artichoke hearts, and kalamata olives, you can’t go wrong with this Gluten-Free Pegan Pizza. Cauliflower is a great source of vitamins and minerals, containing almost every vitamin and mineral you need on a daily basis. Given that 95% of Americans are now significantly deficient in at least one necessary vitamin or mineral, this is a great way to get more nutrition in your diet.

Cauliflower is also high in fiber which helps with digestion as well as weight loss. And it’s also high in sulforaphane, an antioxidant that has been shown to reduce inflammation as well as fight cancer. Plus with all the healthy goodness of the Mediterranean veggies, seriously, no one will know it’s gluten-free or dairy-free. It’s SO super-delicious!

Gluten-Free Mediterranean Pegan Pizza

Ingredients Crust

1/2 medium head cauliflower (4 cups finely chopped)
1 1/2 tsp baking powder
1/4 cup purified water
1/3 cup almond flour
1/4 tsp garlic powder
1/2 tsp sea salt
Organic cornmeal to keep the crust from sticking to the pan

Ingredients Toppings

4 TBSP Vegan pesto (
2-4 cloves garlic (depending on how much you love garlic!)
½ cup sundried tomatoes, divided in half
1 can artichoke hearts, divided in half
½ cup Kalamata olives, divided in half
¼ cup pine nuts
¼ purple onion, thinly sliced
Fresh basil or arugula
Organic olive oil, as needed


Directions for Cauliflower Crust

Finely chop the cauliflower into small pieces. Using a clean dish towel, squeeze out as much water as possible to dry the cauliflower. Put the chopped cauliflower in a medium-sized bowl, and add all other crust ingredients. Mash together to form a “dough” ball. If it’s too dry or too moist, it may be necessary to add a bit more water or almond flour, to get a good consistency.

Place the “dough” ball on a parchment-lined baking sheet, or greased pan with some cornmeal sprinkled on it. Pat the dough flat into a circle or rectangle, about 1/4-inch thick. Bake 25 minutes or until lightly browned with crispy edges. Remove from the oven and add toppings

Directions for Topping Spread

While the crust is baking, make the tapenade topping. Blend the garlic cloves, ¼ cup of sundried tomatoes, ½ can of artichokes hearts, and ¼ cup of Kalamata olives in a food processor or Vitamix. If the mixture is too dry, drizzle in a little olive oil.

Make the vegan pesto or use a store-bought vegan pesto.

Directions for Pizza

Spread the vegan pesto on half of the warm crust. Then spread the tapenade on the other half. Or get creative and swirl the two together. Finally, top with remaining sundried tomatoes, kalamata olives, artichoke hearts, onions, basil or arugula, and sprinkle with pine nuts or any other toppings of your choice. It’s also fantastic with roasted garlic cloves, and caramelized onions, so try that if you have more time.

Return to oven and bake an additional 8 minutes. Cool for five minutes, then slice and enjoy! Mangia, Mangia!

Please share this Gluten-Free Mediterranean Pegan Pizza recipe with your friends and family who love to eat healthy too. And leave a message to let us know how you liked it, and what other toppings you tried?

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