This recipe is featured in our Weekly Gluten Free Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
Make sure to use a Vitamix to blitz the cauliflower florets to make a super crispy crust.
Click here for more recipes using a Vitamix!
For the Crust
- 2 cups cauliflower florets
- 4 eggs
- 1/ 4 cup coconut flour
- 1/ 2 teaspoon dried oregano
- 1/ 2 teaspoon dried thyme
- 1/ 2 teaspoon dried rosemary
- Salt, To Taste
For the Toppings
- 1/ 2 cup basil pesto
- 2 large eggs
- 1 bunch baby broccoli, par-cooked
- Olives, To Taste
Preheat the oven to 325℉ and line a large baking pan with parchment paper.
In a high-speed blender, blend cauliflower florets until they begin to flake and take the consistency of rice. Add eggs, salt, and spices. Blend for 30 seconds more.
Transfer the blended mixture to a large bowl and mix in the coconut flour. Flatten the dough into a large circle on the parchment-lined pan.
Bake for 20 minutes. Once cooked, spread the pesto over the pizza crust. Top with broccolini, olives, and eggs. Bake for another 7 minutes, or until eggs are cooked through.