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Hi Bold Bakers!
I am typically all about carbs, but this crazy easy gluten-free cauliflower pizza crust makes for a truly lovely pizza! Cauliflower is an excellent substitute if you’re looking for a low-carb option — it has a wonderful, meaty/filling feeling and a super delicious flavor! Any “New Year, New Me” plan that omits pizza is one that just isn’t going to work!
Making homemade cauliflower pizza crust can be a laborious process — if you aren’t following this recipe! I don’t like to brag, but after a few rounds of testing, I’ve got this recipe down to just 5 STEPS.
Pair this recipe with my easy 5-minute pizza sauce, top with some mozzarella cheese and all your favorite toppings! Some homemade ricotta cheese would be a great touch too!
What Is Cauliflower Pizza Crust?
Cauliflower pizza crust is a crust made from a head of cauliflower instead of flour typically found in pizza dough. It’s a low-carb alternative that helps you get even more veggies into your diet. Cauliflower also has the bonus of being packed full of fiber and Vitamins C and K.
Another bonus of making homemade cauliflower pizza crust is knowing exactly what is going into your crust. There are no unnecessary additives, like in frozen and store-bought crusts, that might affect how healthy your crust-choice is, and you can always adjust it to your taste.
What You Need To Make Cauliflower Pizza Crust
- Measuring cups and spoons
- Food processor
- Kitchen towel
- Mixing bowls
- Microwave-safe bowl
- Baking tray
- Parchment paper
How To Make Cauliflower Pizza Crust
Ditch store-bought crusts and timely homemade recipes; my homemade cauliflower pizza crust comes together in just five easy steps! Here’s how you do it (and don’t forget to get the full recipe with measurements, on the page down below):
- First, pulse the cauliflower florets in a food processor, in two batches, until the texture resembles fine rice. This should take about 30 seconds for each batch.
- Place the pulsed cauliflower in a microwave-safe bowl, cover with cling wrap, and microwave on high for 5 minutes. (Alternatively, you can steam the cauliflower.) Let the cauliflower cool for at least 15 minutes.
- Once the cauliflower is cool enough to handle, transfer it to a clean kitchen towel and tightly squeeze out any moisture as best as you can. The less amount of water remaining, the better the results will be!
- Then, transfer the cauliflower to a large mixing bowl and add in the egg, mozzarella, parmesan, garlic, oregano, salt, and pepper. Stir to combine and firm a soft dough.
- Place a large piece of parchment paper on a baking tray and put the dough in the middle of it. Push the dough out with your hands to form a 12-inch circle. Top with 5-minute pizza sauce, cheese, and any of your favorite topping, then bake in a preheated 425°F (215°C) on the bottom shelf for about 20-25 minutes or until the cheese is golden brown.
Gemma’s Pro Chef Tips For Making Cauliflower Pizza Crust
- You can premake this pizza crust by placing the crust on a baking tray and freezing it. Then, you can bake it off whenever you want!
- Use my quick and easy 5-minute pizza sauce.
- Don’t like tomatoes? Use homemade ricotta cheese or homemade mascarpone cheese instead of pizza sauce.
- You can use this recipe to make one large pizza or two small pizzas.
How Do I Store Cauliflower Pizza Crust?
The cauliflower “flour,” before you add all the ingredients to make a dough, can be kept in your refrigerator for up to 2 days. Baked pizzas using cauliflower crust can be kept in the refrigerator for up to 1 week.
Make LOTS of Pizza:
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Prep Time 35 mins
Cook Time 25 mins
My 5-Step Cauliflower Pizza recipe is quick, easy, and the the most delicious alternative to a flour-based pizza dough.
- 1 medium (1lb 6oz/630g) head of cauliflower cut into florets
- 1 large egg
- ¾ cup (2 ¼oz/64g) shredded mozzarella cheese
- ¼ cup (¾ oz/21g) grated parmesan cheese
- 1 large garlic clove crushed
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup 5 minute pizza sauce
- ¾ cup shredded mozzarella cheese
Using a food processor, pulse the cauliflower in 2 batches until it resembles fine rice, roughly 30 seconds.
Place cauliflower in a microwave safe bowl and cover with cling wrap. Microwave on HIGH for 5 minutes (Alternatively, you can also steam the cauliflower). Let cauliflower cool for 15 minutes.
Once cool enough to handle, transfer cauliflower to a clean kitchen towel. Tighly squeeze out any moisture as best you can leaving no water remaining. This will yield you best results.
Next transfer cauliflower pulp to a large bowl and add in egg, mozzarella, parmesan, garlic, oregano, salt and pepper. Stir to combine and form a soft dough.
Place a large piece of parchment on a baking tray. Place dough in the middle of the prepared pan and push out with your hands to form roughly a 12 inch circle. Top with my 5 minute pizza sauce, cheese and any of your favorite topping. Bake at 425°F (215°C) on the bottom shelf for roughly 20-25 minutes or until the cheese is golden brown. Remove from oven and allow to cool for a few minutes minutes before cutting into 8 slices and serving. This crust doesnt crisp, so you will have to enjoy it using a knife and fork.