Cauliflower Pizza Crust Recipe -
Cauliflower Pizza Crust Recipe
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Cauliflower Pizza Crust
This gluten-free cauliflower crust pizza can take on any topping! See more
  • READY IN 1 hr

Cauliflower Pizza Crust

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2014

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 precook - the pulp is so fine that it will bake just fine. This is a great recipe and I also use this crust recipe to make small crusts and use as low carb "bread". Freezes well if packed properly and I crisp it up in the toaster oven

Most Helpful Critical Review
Aug 08, 2013

My crust crumbled into a giant mess.

Jul 27, 2013

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 retains a lot of moisture and the steam created by the baking process makes this into a regular crust. I will definitely make this again.

Aug 25, 2013

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

Feb 21, 2014

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 get rave reviews. I make them in batches, bake them and put them on waxpaper lined pieces of cardboard and use my Foodsaver to protect them in the freezer. Pop one out on the fly, load it up with your favorite toppings which should be prepared ahead of time as you will not be baking this pizza for much longer after you top it. I agree that you really need to remove as much liquid from the cauliflower prior to working it into the mix. I put the steamed material inside a large cheesecloth and squeezed the ba-boo-boo out of it. The only deviation I made from the original recipe is to add about 1/4 cup coconut flour to the mixture to further absorb whatever liquid didn't come out during the squeeze. You will love this crust!

Jan 05, 2014

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 was just right.????

Mar 27, 2014

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 brown. I then continued with the recipe...much better!

Nov 02, 2013

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. Then, I topped it with cooked ground beef and shredded cheese and baked for another 5 minutes or until the cheese was melted. I will definitely make this again!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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