cauliflower pizza crust


I’m going to be honest, I didn’t think this would be good. I liked the idea of a pizza crust made mainly from vegetables, but cauliflower? Not a flavour I typically look for in pizza. The first time I made this, I did have a backup meal, just in case… Pizza is one of Chris’s favorite dishes, so I’ve had to really work to make good gluten free versions that we both like. I usually use Bob’s Red Mill gluten free pizza crust mix and have enjoyed it, but when I heard about a cauliflower crust, I was intrigued, but doubtful. I am happy to say that the crust was good! The first time I made it I held back on the seasoning, but I made it again today, and I’ve included the recipe below.


The crust itself is mostly cauliflower and cheese that gets cooked first on a pizza stone. I added onion and garlic to the crust to tone down the cauliflower flavour. The photo above is the cooked crust without any toppings.


Cauliflower pizza crust

    • 1/2
    • head cauliflower (about 2 cups riced in food processor)
    • 1
    • red onion, diced
    • 2
    • large cloves garlic, minced
    • 1 Tbs
    • olive oil
    • 1 cup
    • mozzarella cheese, shredded
    • 3
    • eggs, beaten
    • 1 Tbs
    • garlic herb seasoning (I use Weber)
    • 1 Tbs
    • oregano
    • 1 Tbs
    • basil
    • 1 Tbs
    • crushed red pepper flakes
  1. Preheat oven to 400° F.
  2. Place your baking stone in the oven, or grease a cookie sheet.
  3. Remove stems and leaves from cauliflower and chop the florets in a food processor until it is roughly the texture of rice. You can also use a cheese grater, or chop the cauliflower finely with a knife.
  4. Sauté the cauliflower, onion and garlic with olive oil in a frying pan over medium heat until the onion is soft (about 5 minutes).
  5. In a bowl, mix the cauliflower mixture with the rest of the ingredients.
  6. Spread the dough evenly over the baking stone or cookie sheet. The crust should be about 1/4 of an inch, and no thicker than 1/2 an inch thick.
  7. Bake for 25-30 minutes or until the crust is golden brown with crispy edges.
  8. Remove the crust from the oven and cover with your favorite toppings. Keep in mind that greasy toppings will soften or make the crust greasy, so try not to use fatty cheese or sausage.
  9. Put the pizza back into the oven and cook for 10 minutes, or until the cheese has melted and the toppings are hot.
  10. Serve immediately and enjoy!


My favorite toppings are a red tomato sauce, fresh spinach, mozzarella cheese, and shaved brown sugar ham. A trick I’ve found with spinach is to put it on before the cheese so that the spinach doesn’t burn up. I’d love to hear of any modifications or changes you make.



cauliflower pizza crust



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20 Responses to cauliflower pizza crust

  1. Cathy says:

    I didn’t think it would work well either. Now I must try it! The best pizza crust I’ve come up with so far is

    Grain Free Thick Crust Pizza (Gluten/Dairy/Soy Free) from

    I like that tip about the spinach, too!

    • nataJane says:

      It was pleasantly surprised with this! I do tend to thin crusts anyways, and this doesn’t weigh down my stomach like greasy flour-based crusts. Even gluten free crusts can feel kind of heavy, but this recipe is nice and light.

  2. Jordyn L. says:

    I have made this twice now, and although I don’t regret it, because they did come out very tasty both times, the crust themselves were always too soft. Did you run into that problem, because from what it looks like from your photo, the crust came out perfect. Should I be baking them longer, or perhaps I made the mistake of using parchment paper on my pans? I use the paper, because I was worried about the crust sticking to the pain.

    • nataJane says:

      Hello Jordyn,
      Both times I’ve made this the crust is a bit soft, but it holds together really well and the edges are nice and crispy.
      Do you use a cookie sheet? I would try on a baking stone if you have one… With the stone being heated in the preheating oven, it is super hot when I put the dough on it. It is sizzling, and the dough bubbles quite a bit as I spread it evenly, and I think that helps to cook the underside really well. I wouldn’t imagine the parchment would make it soft, but baking them longer would probably help. The only other thing I can think of is that I use a low moisture mozzarella cheese, and try to not use greasy toppings…

      I hope your next one works out better!

  3. Yvonne Louw says:

    This is just what we need for the lowcarb diet THANKS

  4. DonnaLouWho says:

    I have a finicky husband who doesn’t like cauliflower, does it taste like cauliflower? I’m wondering if I can sneak it in and get him to eat it. Any comments on the flavor of the crust?

    • nataJane says:

      Honestly, I don’t like the flavour of cauliflower either… I did taste it a bit in my first crust, so I added more spices (and onion and garlic), until I couldn’t taste cauliflower. I like to add more crushed chili peppers to give more spice too, but that’s up to you.

  5. DonnaLouWho says:

    oh that’s good to know. Thank you. I’ll try to spice it up a bit. I love the taste of cauliflower and would love to have a “healthy” pizza night every once and a while. I’m gonna try it…

  6. Aulia says:

    Hi, i love cauliflower. I can’t wait to try this recipe. But can i use cheddar cheese instead of mozarella for the dough?

    • nataJane says:

      Hello! I’m sure you can use cheddar, I’m not sure how well it will hold together… I chose the Mozzarella cheese because I didn’t want a super greasy crust. You’ll have to let me know how it goes!

  7. Jenn says:

    This is an amazing thin crust recipe! I used a cast iron skillet instead of a pizza stone and lowered the temp 15 degrees. My pizza had homemade basil pesto for the sauce, thinly sliced crimini mushrooms, goat cheese, and thin prosciutto. The crust held the toppings on well and not having cheese on all of the pesto gave it a nutty flavor.

    Thanks for sharing such a great idea.

  8. Jessica says:

    I made this tonight and it was soo good. I think I am gonna try and add flax meal next time to see if that will help make it more doughy. All in all both my husband and I enjoyed the heck out of it. I put bacon, mushrooms and spicy italian sausage. peobably not super low cal but deffinately low carb. I will be raving about this for days!!! Thank you for helping me find something that is low carb that isnt just meat and veggies…. well not traditionally ^_^

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  10. Jerry Ingeman says:

    Something I never would have thought of trying. Thanks.

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  12. Hi there! Found you through The Holistic You! This looks delicious!! I’d like to think I’m a pretty good cook BUT I’ve made this (my own similar recipe) a few times and it for some reason it NEVER turns out!! The first time I forgot to spray the baking sheet, lol! The other times I have no clue why it didn’t work…I must not have enough wrist strength to squeeze out all the excess water!!! Anyhow, looking forward to checking in on posts-love your Blog! Hope you stop by mine as well!

    • nataJane says:

      Hello bitesforbabies!

      Was your cauliflower wet? I didn’t have to squeeze any water out of mine… Maybe the moisture just cooked off in the frying pan? I’m not sure where your extra moisture is coming from.

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  14. Gina says:

    A chef I work with tried this and he said you must wring out the cauliflower in a kitchen towel to get as much liquid out as possible. I haven’t done it at home myself yet but it was absolutely delicious (although a chef did make it!!)

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