gluten-free chicken ranch pizza

Gluten-Free Chicken Veggie Ranch Pizzas

Hearty and authentic individual pizzas made gluten-free thanks to a clever cauliflower crust!
Course Main
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Kathryn


  • 1/2 head cauliflower cut into florets
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup rice flour
  • 1 tsp. dried parsley
  • 1 egg
  • 1 tbsp. garlic minced
  • 1/2 cup Hidden Valley Ranch dressing any variety
  • 1/2 cup chopped cooked chicken
  • 1/4 cup red pepper chopped
  • 1/4 cup onion chopped
  • 1/4 cup fresh spinach chopped
  • 1 cup mozzarella cheese shredded


  1. Preheat oven to 450 degrees.
  2. Using food processor, grate cauliflower until finely minced.
  3. Place grated cauliflower in saucepan with 1/2 cup water over medium-high heat and bring water to a boil. Reduce heat to medium, cover pot and steam cauliflower until tender, about 15 minutes.
  4. Remove from heat and drain cauliflower as best possible. Add cold water to pot to cool completely, then carefully pour water and cauliflower into a strainer lined with cheesecloth or a clean dishtowel. Squeeze water from cauliflower to remove as much as possible.
  5. Combine drained, cooked cauliflower, first amount of cheese, rice flour, parsley, egg and garlic in bowl. Mix until thoroughly combined.
  6. Line a baking sheet with parchment paper or a silicone baking mat. Divide cauliflower into two equal portions and form each into crust shape about 6-8 inches around. Bake for 10 minutes.
  7. Remove crusts from oven and spread 1/4 cup Hidden Valley Ranch dressing over each crust. Top each pizza with half of the chicken, pepper, onion, spinach and cheese. Return pizzas to oven and bake 5-10 minutes, until cheese is melted and bubbly.
  8. Let cool for 2-3 minutes and serve.