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Cauliflower Pizza Crust

Delicious cauliflower pizza crust. You will never guess this rich, grain-free pizza crust is made with cauliflower instead of flour. Serve with your favorite sauce and toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 1370.7 kcal

Equipment

  • 1 Food Processor With a grating blade for shredding cauliflower.
  • 1 Saucepan with Steamer Insert For tenderizing the cauliflower.
  • 1 Large Mixing Bowl For cooling and combining ingredients.
  • 1 Baking Sheet To form and bake the crust.
  • 1 Parchment Paper or Silicone Mat Essential for preventing sticking and easy removal of the crust.

Ingredients
  

Main

  • ½ head cauliflower coarsely chopped
  • ½ cup shredded Italian cheese blend
  • ¼ cup chopped fresh parsley
  • 1 large egg
  • 1 teaspoon chopped garlic
  • salt and ground black pepper to taste

Instructions
 

  • Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded. Dotdash Meredith Food Studios
  • 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. Dotdash Meredith Food Studios
  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
  • Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
  • Pour mixture onto the prepared baking sheet; press and shape into a pizza crust. Dotdash Meredith Food Studios
  • Bake in the preheated oven until lightly browned, about 15 minutes. Dotdash Meredith Food Studios

Notes

The most critical step for a successful cauliflower crust is moisture removal. After steaming, ensure the cauliflower is thoroughly cooled and then squeeze out as much excess water as possible using a clean kitchen towel or cheesecloth. This prevents a soggy crust and promotes crispness. For enhanced flavor, consider adding a pinch of dried oregano or a touch of onion powder to the mix. To achieve an even crispier base, bake the crust on a preheated pizza stone or an inverted baking sheet for direct heat transfer. Ensure the crust is pressed to an even thickness for uniform baking, preventing soft spots. A slightly longer bake or higher temperature for the initial bake can yield a firmer, more stable crust.