Chef John's Cauliflower Pizza Crust

Chef John's Cauliflower Pizza Crust

Made  times
Chef John 23749

"If you'd never heard about pizza before and someone served this to you, I think you'd really enjoy it. Texture aside, the flavor of this final product was very pizza-like, and I'll be doing further experiments to be sure."
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1 h servings 121 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 479 mg
  • 19%

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. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Puree cauliflower in a food processor until finely ground.
  3. Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until fragrant and most of the water evaporates, 5 to 6 minutes. Cool completely.
  4. Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. You should have about 1 1/2 cups cauliflower pulp.
  5. Stir cauliflower, goat cheese, Parmigiano-Reggiano cheese, egg, and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the center of the prepared baking sheet. Press dough into circle about 1/4-inch thick.
  6. Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and turn crust over before topping.


  1. 77 Ratings

Most helpful positive review

I just made this and halved the recipe, with the exception of the egg, obviously...I was worried when I put it onto the baking sheet because it was quite loose, but it firmed up very well in the...

Most helpful critical review

I have made this twice now, and both times, it has stuck to the pan.

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Least positive

I just made this and halved the recipe, with the exception of the egg, obviously...I was worried when I put it onto the baking sheet because it was quite loose, but it firmed up very well in the...

Loved this recipe. I was worried I hadn't squeezed it enough but I guess what I had in me was enough! The first couple bites I wasn't too sure about then I fell in love with it. I watched Chef ...

This is perfect, tastes like a bread dough. I make three or four heads of cauliflower at a time in the food processor and freeze the raw ground cauliflower. So all I have to do is pull it out o...

I did this recipe the other day and it came out fantastic. My husband and friends raved! I added some Italian seasoning mix to the crust, used turkey pepperoni, fresh mushrooms and red peppers. ...

I really liked this recipe! I didn't change anything about it. It was easy enough to make. The only thing I'd say is that it took awhile from start to finish for the pizza. But my 4 year old dau...

I didn't want to use goat cheese so I used a blend of cheese I had in the fridge of grand padano and marble cheese. I put garlic and oregano in the crust and in the tomato sauce on top. I topped...

While I have not made this particular recipe I've made cauliflower crust pizza's for awhile now, adding egg, cheese, spices but from my experience I've found the best crust is not made on parchm...

Surprisingly tasty, being that I was a little "scared" to try it. Between the workout you get from squeezing the water out and this not using flour, I believe we have a weight loss winner! I co...

Being a low-carber I loved this recipe!One of the tricks I've found with it though, is to flip it, after 40 minutes cooking, and let it cook another 10 minutes. Makes it firmer. Then let it cool...

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