You will never guess this rich, grain-free pizza crust is made with cauliflower instead of flour. Serve with your favorite sauce and toppings.

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
15 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.

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  • 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.

  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.

  • 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.

  • Bake in the preheated oven until lightly browned, about 15 minutes.

Nutrition Facts

59 calories; protein 4.3g 9% DV; carbohydrates 3.3g 1% DV; fat 3.5g 5% DV; cholesterol 38.4mg 13% DV; sodium 109mg 4% DV. Full Nutrition
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Reviews (243)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/19/2014
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 Read More
(765)

Most helpful critical review

Rating: 2 stars
08/09/2013
My crust crumbled into a giant mess. Read More
(95)
280 Ratings
  • 5 star values: 164
  • 4 star values: 61
  • 3 star values: 28
  • 2 star values: 13
  • 1 star values: 14
Rating: 5 stars
03/18/2014
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 Read More
(765)
Rating: 5 stars
07/27/2013
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. Read More
(271)
Rating: 5 stars
02/21/2014
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! Read More
(263)
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Rating: 5 stars
08/25/2013
I used my cauliflower raw and baked at 425 for first 15 then 450 for another 5-7 mins. Yummy!!! Thanks for sharing. Read More
(197)
Rating: 5 stars
03/27/2014
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! Read More
(144)
Rating: 5 stars
11/02/2013
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! Read More
(118)
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Rating: 5 stars
01/05/2014
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.???? Read More
(103)
Rating: 2 stars
08/08/2013
My crust crumbled into a giant mess. Read More
(95)
Rating: 3 stars
07/27/2014
Tasty, but this recipe fails to recommend that you flip the cauli crust before topping. That will help you get a firmer crust, which will give a more realistic pizza product. Read More
(82)
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