Cauliflower Pizza Crust - GF,V,P

I have been trying to reduce my gluten intake, but I love love looove pizza. I have tried a few similar recipes for this kind of crust, but they always turn out soggy… so I ended up making a few adjustments based off of my trial and error from other recipes and created my own. All I have to say is shitty bitch, this pizza is fantastic and if I never eat a real pizza crust again, I won’t even miss it!  This cauliflower crust can be cut like a regular pizza and surprisingly you can pick up the slices and eat them with your hands.


  • 1 Medium Head of Cauliflower
  • 2 Eggs
  • 1/2 Cup of Shredded Mozzarella Cheese (You could probably use a nice firm goat cheese here if you have a dairy intolerance)
  • 1/2 Tsp Fennel Seeds
  • 1 TBS Italian Seasoning
  • 1/4 Tsp Crushed Red Pepper Flakes
  • 1/4 Tsp Salt
  • 1/8 Tsp Pepper

Topping of your choice: pizza sauce, pesto sauce, BBQ sauce, *pre-cooked veggies and meat…the possibilites are endless.


1. Pre-heat the oven to 450 degrees and line a baking sheet with parchment paper.

2. Take the head of cauliflower, wash it,  break it into florets, and dry it completely (a salad spinner works wonders).  You want the cauliflower as dry as possible, because if it is not it will make the crust soggy.

3. Place a couple of handfuls of the cauliflower florets at a time into the food processor, pulse it until it is the consistency of rice (note the photo below).  Pour the cauliflower rice into a mixing bowl and continue this process until you have done this to the whole cauliflower.

The beginnings of cauliflower rice in a food processor

4. Once all of the cauliflower is pulsed into rice, pour it onto a tea towel or a paper towel and absorb as much liquid out of it that you can. Really squeeze the cauliflower here; you will be surprised at how much liquid you will get out of it. Pour all of the dried cauliflower into a bowl, add the rest of the ingredients and mix thoroughly. (Note: A lot of cauliflower crust recipes will have you cook the cauliflower after you rice it, but I find that it just makes the crust soft and the cauliflower ends up cooking in the oven anyway.)

5. Take your prepared cookie sheet with parchment paper, and pour the cauliflower mixture onto the cookie sheet.  Press the cauliflower mixture into an even thickness on the prepared pan, into whatever shape pizza you love…circle, square, heart, or unicorn shaped…usually works best.  I kept the crust pretty thin, about 1/4-inch thick.  Bake for 20-25 minutes until the crust is firm and golden brown.  Remove the pan from the oven, place parchment paper over the curst and another cookie sheet over that and flip the crust.  Bake for 10 more mins on the other side (this is the secret to make the crust perfect) remove the crust from the oven…turn on the broiler and move the rack up close to the broiler.

6. Top the cooked crust with sauce, cheese and toppings of your choice. Go lighter on the toppings here because the crust is thinner than most pizzas you will make at home.    Place under the broiler until the cheese is bubbly and melted.

Tah Dah! You have a perfect pizza that is gluten-free!

* Additional toppings need to be cooked before placing them on the pizza as after the crust is baked, the pizza is only under the broiler to melt the cheese, not long enough to properly cook the other toppings.


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