Cauliflower Pizza Crust
- 3 ½ cups cauliflower florets
- ⅓ cup shredded Parmesan cheese
- ⅓ cup shredded mozzarella cheese
- ½ teaspoon dried basil, crushed between fingers
- ½ teaspoon dried oregano, crushed between fingers
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- 1 large egg
- Preheat oven to 450°F (230°C). Place a pizza stone or baking sheet on the center rack of the oven to preheat.
- Pulse cauliflower florets in a food processor until you have powdery, snow-like cauliflower rice, about 30 seconds.
- Transfer cauliflower to a microwave-safe bowl; cook in microwave oven on High for 4 minutes. Transfer cooked cauliflower onto a clean tea towel and let cool for 10 to 15 minutes. Wrapping the tea towel tightly around the cauliflower and wring as much moisture from the cauliflower as possible. The drier the cauliflower, the chewier the cauliflower crust.
- Mix cauliflower, Parmesan cheese, mozzarella cheese, basil, oregano, garlic powder, and kosher salt together in a large bowl. Crack the egg over the cauliflower mixture and mix thoroughly with your hands.
- Place a large piece of parchment paper on a cutting board and spray with cooking spray.
- Turn the cauliflower mixture out onto the prepared parchment sheet. Roll the cauliflower into a round about ¼-inch thick.
- Slide the parchment paper and crust directly onto the pizza stone in the preheated oven and bake until beginning to turn golden brown, 10 to 14 minutes. Slide crust via the parchment paper again to a cutting board and set aside to cool slightly, 2 to 3 minutes.
- Top crust with sauce, cheese, and toppings to your delight. Slide parchment paper and pizza back into the hot oven to cook until cheese is melted, bubbly, and slightly golden, 5 to 7 minutes. Remove from oven and allow pizza to cool for a few minutes before cutting and serving.
The cauliflower crust is easily customizable: Add a tablespoon of almond meal to the crust with the cheese to give a slightly nutty flavor. Add a pinch of crushed chili flakes if you want a bit of heat, or a teaspoon of lemon zest for a little acidity.
What others are saying
Melissa Hunter says:
I topped with this pizza with fresh, whole basil leaves and tomato sauce. It was delicious, loving the low carbs!
Alexis Pearson says:
I have a love hate relationship with gluten free pizza crust, but this isn't bad at all! Instead of using dried oregano and basil, I used a basic store-bought Italian seasoning blend. Next time I make this I want to modify to make vegan (without egg and cheese).
Steve Failows says:
I've made a few of these cauliflower crusts before and this recipe holds up really well - the key to a good crust is getting as much moisture out of the cauliflower rice as you can before mixing it in with everything else, a masticating juicer works great for that. Next time I have my gluten sensitive friends over, I'm excited to whip this up for them.
Caro Hodgin says:
This recipe is soooo yummy, and the cauliflower actually holds together like a real pizza crust, as opposed to crumbling like other cauliflower pizza crusts I've tried. There is definitely a hefty portion of cheese in the crust, so I actually just didn't put any cheese on top - just red sauce and veggies - and this was a lovely weeknight dinner!
Tarragon Boi says:
This successfully tricked my toddler into eating vegetables, which is the highest compliment that I could possibly give. When I made this, I was worried because the cauliflower smells gross, but the smell clears after initially steaming it, and the pizza doesn't have a strong cauliflower taste at all. I've tried recipes like this in the past, and they always fell apart. I think it was because I didn't get enough moisture out of the dough.