This cauliflower pizza crust recipe is fun and easy to make and results in the most delicious pizzas your whole family can enjoy! Plus, this pizza crust using cauliflower is grain-free, gluten-free, keto and low-carb!
If you are looking for a gluten free pizza crust made without flour or yeast, this cauliflower pizza crust may just be a great option!
Made with four simple ingredients, it is easier to prepare than regular pizza dough and results in a lovely gluten free base for any kind of pizza.
The main ingredients for cauliflower crust are cauliflower, eggs, and cheese.
No flour, absolutely no yeast (no rising, kneading or temperature control!), no gluten.
Just you, cauliflower and one seriously delicious pizza crust.
Word of warning: this crust doesnโt crisp up the way a normal crust does, and it stays somewhat soft. Itโs like eating pizza on top of cheese. For me, thatโs a good thing!
For crispy cauliflower crust, you will need to add some form of flour, such as oat flour, gluten-free all-purpose flour, etc.
While this pizza crust recipe requires more time to bake than regular crust, it takes less time to prepare when you factor in the fact that it doesn’t need time to rise.
Ingredients for Cauliflower Pizza Crust:
Cauliflower: We need one large head of cauliflower to make cauliflower crust pizza. This creates much of the volume of the crust. Because cauliflower has neutral flavor and blends into a smooth substance, it is great to use in sauces or in this case, for the base of pizza.
Eggs: Used for structural integrity, we need a couple of eggs. This helps bind the ingredients together and even creates a bit of a fluffy texture.
Cheese: Grate up any kind of melting cheese you enjoy, such as mozzarella (as I do), jack cheese, cheddar cheese, gruyere cheese, etc. Similar to the eggs, the cheese is used for structure and binding.
Roasted Garlic: This is just for fun! I like adding roasted garlic for flavor but it certainly isn’t mandatory.
Now that we have covered the basic ingredients, let’s make it!
How to Make Cauliflower Pizza Crust:
Step one to making your cauliflower crust pizza: steam the cauliflower.
Whisk together the eggs and mozzarella cheese in a bowl.
Transfer the steamed cauliflower and roasted garlic to a food processor, all pretty like.
Pulverize!
Add the pureed cauliflower/garlic to the bowl with the eggs and cheese.
Stir everything well until all of the ingredients are incorporated and a relatively smooth batter forms. Your cheese will look all stringy and melty. This is deliciousness.
Pour the pureed cauliflower mixture on a parchment lined baking sheet.
Spread the cauliflower mixture out into an even layer on the prepared baking sheet.
Pop the pizza dough in the oven for about 18 to 20 minutes until it sets up.
Add Toppings to Your Cauliflower Pizza Crust:
Pour on your favorite homemade tomato sauce, or cheat like me and use pasta sauce from a jar.
Add some vitamins on board. Okay, okay, the greens are optional.
Then sausage and cheese, or any of your favorite pizza toppings.
Bake again until the the cheese is golden brown and the crust has firmed up.
And that’s it! A gluten free pizza crust using cauliflower that can be used for all of your pizza adventures!
This no yeast pizza crust using cauliflower is entirely goof-proof and requires zero flour of any kind!
Whip it up on pizza night if you or someone in your family eats a gluten-free diet or a low-carb diet!
If you enjoy making homemade pizza, also take these adventures!
More Pizza Recipes:
Drop a comment below letting me know your favorite pizza toppings.
Simon says make pizza out of cauliflower. Go!
Gluten Free Cauliflower Pizza Crust
Ingredients
Cauliflower Pizza Crust:
- 1 head cauliflower
- 4 eggs
- 1 cup shredded mozzarella
- 3 cloves garlic roasted
Pizza Toppings:
- Pizza sauce
- sauteed kale
- turkey Italian sausage
- mozzarella cheese
Instructions
- Steam cauliflower in a pot until tender and a fork pokes easily into it
- While cauliflower is steaming, wrap 3 cloves of garlic (skin on) in aluminum foil and roast in the oven at 375 degrees. Once the cauliflower is finished steaming, the garlic should be finished roasting.
- Unwrap and peel garlic. Blend the cauliflower and garlic in a food processor. This took two batches for me.
- In a bowl, whisk the eggs and mozerella cheese together.
- Add the cauliflower and mix everything together.
- Preheat oven to 450 degrees
- Pour mixture onto a parchment-lined baking sheet.
- Bake in the oven about 20 minutes until the edges are golden brown and the cauliflower is set up.
- Add your delicious toppings
- Bake at 400 degrees until cheese is all golden brown on top โ about 10 to 15 minutes.
- Allow pizza to cool before slicing squares out of it. If you skip the cooling process, it will be difficult to get your pizza squares to stay together.
Notes
Nutrition
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Hello. Is there something that I could add instead of cheese to make the crust? Thank you
Hi Hana,
Ooh, that’s a great question…I’ve never tested the recipe without cheese. I would start by replacing the cheese with one egg and see where that takes me. It will likely be a very wet mixture, but may set up nicely while baking. Let me know if you try it! xo
I coulิ not resist commenting. Very well written!
Oh. My. Gosh. This is such a fantastic idea!!! I am definitely going to give it a go! Do you find that the base stayed together well? I notice that you’ve added the extra egg also… is there an ‘omelette-y’ flavour at all with 4 eggs? Thanks for sharing your beautiful recipes with us… I’m a newcomer to your blog and I’m loving the gorgeous photos and inspiring recipes. I’ll be checking back ๐
Hi Laura! Thanks and I hope you try it! The base does stay together, but the pizza needs to sit for about 10 to 15 minutes or so after it comes out of the oven in order to set up (or else it does get kinda gloppy). Natalie Perry (from Perry’s Plate, where I got the recipe) says the crust tastes a bit like quiche, which I would agree…but with all the pizza fixings on top, it tastes like you’re eating pizza on top of ricotta cheese…it’s pretty fantastic! Let me know if you end up trying it. As a side note, if you’re worried about an eggy taste, go with Natalie’s version, which is 2 cups of cheese and 3 eggs. ๐
Mmm… I do like quiche, so I reckon I’d like this very much ๐ I’ll definitely give this recipe a go, thanks for the extra tips Julia! Will keep you posted!
No problem! Looking forward to hearing all about it!
I totally know what you mean by blog stalking. I think I actually have a food blog addiction. Can’t get enough. Speaking of addiction… I’m addicted to pizza. Since dieting seems to always be on my “to-do” list maybe this will make it easier. Is there such thing as a pizza diet?
Thanks for the recipe!