Cauliflower Pizza Crust
Featured in Allrecipes Magazine

Cauliflower Pizza Crust

Made  times
Alli Shircliff 100

"You will never guess this rich, grain-free pizza crust is made with cauliflower instead of flour. Serve with your favorite sauce and toppings."
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1 h servings 59 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.
  3. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.
  4. Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
  5. Bake in the preheated oven until lightly browned, about 15 minutes.


  1. 123 Ratings

Most helpful positive review

since the key to making this crust get crusty is to remove as much liquid from the cauliflower as possible I run raw cauliflower through my juicer and use the pulp as the base. No need to preco...

Most helpful critical review

My crust crumbled into a giant mess.

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Most positive
Least positive

since the key to making this crust get crusty is to remove as much liquid from the cauliflower as possible I run raw cauliflower through my juicer and use the pulp as the base. No need to preco...

This is an excellent substitute for traditional pizza crust. Baking at 450F for 15 minutes seems a bit excessive and I was worried about burning the cauliflower. However, the steamed cauliflower...

I used my cauliflower raw and baked at 425 for first 15 then 450 for another 5-7 mins. Yummy!!! Thanks for sharing.

Like any non-traditional ingredient, one needs to experiment with working with cauliflower to achieve maximum results. I have made dozens of these crusts for friends and family and consistently...

My crust crumbled into a giant mess.

I did a whole head of cauliflour in microwave for 8 minutes, put all ingredients in and cooled for 15 min in freezer. Then added 2 eggs. Did all the rest like recipe said. Will do again, crust w...

Really very good! The first time came out a bit mushy, so instead of steaming cauliflower, I chopped & rinsed, tossed it in a little olive oil, salt & pepper and baked it until it started to bro...

I didn't even miss the dough! I didn't cook the cauliflower before I baked it. I added parmesean cheese, garlic powder, salt, parsley, and pepper to the cauliflower and baked it for 15 minutes...

In order for this to work, you have to squeeze as much liquid as possible out of the cauliflower before adding the other ingredients. Really SQUEEZE the daylights out of it! I put my cauliflow...

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