Goat Cheese, Fig & Arugula Pizza with Cauliflower Crust. (Grain/Gluten/Egg Free)

Goat Cheese, Fig & Arugula Pizza with Cauliflower Crust. (Grain/Gluten/Egg Free)

Pizza, Pizza, Pizza! It's whats for dinner tonight!! In this version of cauliflower pizza, goat cheese is literally baked into the dough for an extra added element of deliciousness!

This recipe is based off my basic Best Ever Cauliflower Crust recipe that gets rave reviews! Its one of the top recipes to show up in the google search engine. Proof that its delicious.


Goat Cheese, Fig & Arugula Pizza with Cauliflower Crust


  • 1 cup of cooked cauliflower “rice” (see directions below)
  • 2 packed cups of blanched almond flour
  • 6 1/2 Tbs starch (Potato Starch, Tapioca or Arrowroot)
  • 3 Tbs Flax Meal
  • 1 Tsp. Baking Powder
  • 3/4 Tsp. Salt
  • 1 1/2 Tsp. Garlic Powder
  • 1-2 Tsp. Basil (dried or fresh) optional.
  • 1 1/2 Tbs Oil or Melted Butter
  • 1/3 Cup Creamy Goat Cheese
  • Topping:
  • 2 Cups of Fresh Argula
  • 1/2 Cup of Figs, halved
  • 5 Garlic gloves, chopped
  • 1/3 Cup of Goat Cheese


  1. Make your cauliflower “rice”. Use roughly 1/2 of a small fresh cauliflower and break it up- and stick it into a food processor and process until it resembles a very fine rice- or even the size of cous-cous if you are able. Place the cauliflower into a skillet and cook with 1 tsp of oil for roughly 6-7 minutes and stir until soft.
  2. While the “rice” is cooking preheat oven to 375 degrees.
  3. Pour the cooked cauliflower rice into a bowl and add the remaining pizza dough ingredients. Stir and then kneed until really well mixed. The dough will be thick, hold together well and may be slightly sticky.
  4. Line a baking sheet with a piece of parchment, lightly oil your hands and then place the dough on the parchment, fold 1/3 cup of goat cheese into dough, and form a 13 inch round ( 1/4- 1/2 inch thick) pizza crust. (It does not have to be round- nor does it have to be exactly 13 inches wide. Shape it how you want!) If the dough sticks to your hands at any point- add a little bit more oil to them.
  5. Place the prepared crust into the oven and bake 22-23 minutes or until the edges start to get slightly golden. Remove from oven- place on toppings (Arugula, Figs, Garlic and Goat Cheese) and then bake another 15-18 minutes until the edges of the crust have gained a nice color. The longer you bake- the crispier it will be.


Brittany Angell

2 comments | Leave your own

  1. Donna

    STUNNING ….THE most gorgeous GF Paleo-ish (if one does dairy!) pizza I have EVER seen…and so appropriate for the season with the lush autumn figs in the market…Perfection assemblage of color..the vibrant green of the arugula…the burgundy-hued figs…milky white contrast of the chèvre…all on your legendary go-to crust…Impressed is to put it too mildly…You must have a “Duracell” culinary mind…”it just keeps going and going”…as the old ad stated! Thanks for this wonder!

  2. Judd Hall

    While pretty, I found the result lacking in the taste area. I liked the toppings, but the crust – very dense and heavy. Almost like a cookie, only not sweet. And with no pizza sauce, very very dry. Not what I’d expect from a pizza crust. I think next time I will try it with either a pizza sauce, garlic sauce, or something like that to moisten it up a bit. I absolutely swear by your recipes, Brittany – are you working on anything that more resembles a softer, chewier, more ‘classic’ pizza crust? I know, it’s tough once we throw wheat flour out the window … 😉

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