How to Make the Best Cauliflower Pizza Crust


Yes, you really can make pizza out of cauliflower! This cauliflower crust is gluten-free, not hard at all to execute, and tastes great because you've made it yourself. Top it with any of your favorite pizza toppings and grab a slice!

Photography Credit: Jessica Gavin

Cauliflower pizza crust has hit the mainstream! Pizza joints and supermarkets are now offering their own versions of this vegetable-based pie.

Happily, it’s easy to make gluten-free cauliflower pizza crusts at home!

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Why Make a Cauliflower Crust?

What’s all the buzz about? With the surge of people looking for more gluten-free options and incorporating nutritious meals into their daily rotation, it’s not a surprise that cauliflower has become so popular.

This foolproof crust recipe satisfies pizza cravings, offers the chew factor, and can be picked up with one hand without falling apart. You’ll love the neutral flavor of the cauliflower and won’t miss the traditional wheat crusts.

All you need is a food processor and your favorite toppings, and a hot and fresh pizza is on its way!

How to Make a Gluten-Free Pizza Crust with Cauliflower process the dough


I never thought to make pizza dough with vegetables, but I am now convinced that it’s possible to satisfy any crusty cravings with this recipe. With a little ingenuity, I’ve achieved a chewy, tender, bread-like texture—and it doesn’t crumble to pieces when you pick it up.

I use a combination of raw cauliflower, corn flour (or masa harina), eggs, olive oil, salt, cornstarch, and Parmesan cheese. All of these ingredients are commonly found in grocery stores. Just make sure you look for the finer milled corn flour and not cornmeal. Otherwise, the dough won’t hold together as well.

Once you have all the ingredients, this crust is really easy to pull it all together!

How does cauliflower pizza crust taste?

This recipe is mainly a combination of pureed cauliflower and corn. It’s got a strong dried corn kernel taste—think tortillas—and the cauliflower flavor is barely noticeable.

The aged Parmesan cheese also adds a savory element. You’ll be amazed that this recipe is gluten-free; you won’t miss the traditional all-purpose flour recipe once you give this a try.

Gluten-Free Cauliflower Pizza Crust roll out the crust

How to make cauliflower pizza crust

After taste testing some store-bought products, mostly from the freezer aisle, I found that some were overly chewy, sticky, or just plain fell apart. I’ve created a cauliflower pizza crust that has a soft, doughy consistency, similar to a flatbread, with edges that get crispy once it’s baked with the toppings.

All you need is a food processor to make the cauliflower pizza crust. Add the small pieces of florets, corn flour, egg, olive, and salt, and process into a wet paste. The cornstarch is then added to provide additional binding properties and a chewy texture.

Wait to add the freshly grated Parmesan cheese until the very end so that it doesn’t become too heated during processing. If the cheese gets warm, it could melt and make the crust more difficult to work with.

The dough will feel slightly sticky to the touch, so make sure to shape it on a piece of greased parchment paper. It helps to dust the surface of the dough with extra corn flour as the dough is being pressed and rolled.

The crust will roll out to an 11- to 12-inch size and it doesn’t shrink much once baked.

Gluten-Free Pizza Crust par bake the crust

How to bake a pizza with a cauliflower pizza crust

Par-bake the crust on its own for about 10 minutes before adding any toppings. This helps to set the dough so that it’s firm and flexible, and it also prevents the center from becoming soggy and undercooked once the toppings are added.

Once par-baked, the crust is ready for toppings and a final bake! Transfer the pizza to a wire rack set inside a sheet pan so the bottom does not overcook. In the second bake, the edges will become slightly crisp while the center will still have the texture of a flexible and tender flatbread.

It’s easy to slice and grab; just keep the toppings light because this crust is thinner than a typical wheat-based pizza crust and can’t support as many toppings.

Pizza Crust with Cauliflower Recipe


I often prefer simple toppings with my cauliflower crusts, and often go with a Margherita-style pizza with tomato sauce, slices of fresh mozzarella, Campari tomatoes, and fresh basil.

But you can also add anything you are craving that moment. Feeling fancy? Sprinkle with goat cheese, figs, arugula, and a drizzle of honey. Keep it classic with cheese and pepperoni, or make my personal favorite—Hawaiian pizza with ham and pineapple.

Cauliflower Pizza Crust Recipe


It’s best to make the pizza crust and bake with the toppings the same day for the best eating experience.

However, as the cauliflower pizza crust cools, it stays sturdy. If you have leftovers, reheat the slices in a 375°F oven until the crust is warm and crispy, and the toppings are nice and hot. 


How to Make the Best Cauliflower Pizza Crust

  • Prep time: 30 minutes
  • Cook time: 15 minutes
  • Yield: 1 11-inch pizza (8 slices)


For the cauliflower pizza crust:

  • 2 cups cauliflower florets (7 ounces), cut into 1/2-inch pieces
  • 1/2 cup corn flour (or masa harina) (57 g)
  • 1 large egg
  • 2 tablespoons olive oil
  • 1/4 teaspoon Morton kosher salt
  • 2 tablespoons cornstarch
  • 5 ounces grated Parmesan cheese

Suggested toppings:

  • 1/2 cup tomato sauce, homemade or store-bought
  • 4 ounces fresh or shredded mozzarella cheese
  • Sliced tomatoes, basil, pepperoni, ham, pineapple, mushrooms, and/or olives (enough to lightly coat the cheese)


1 Preheat oven: Place the oven rack in the upper-middle position and preheat the oven to 475ºF.

2 Process the dough: Add cauliflower florets, corn flour, egg, olive oil, and salt to a food processor. Process on high speed, scraping down the bowl every 30 seconds, until a smooth and sticky puree if formed—about 3 minutes total.

Add the cornstarch and process on high speed for 30 seconds. Add Parmesan cheese and pulse until just combined, 5 to 6 pulses.

How to Make a Gluten-Free Pizza Crust with Cauliflower process the dough Pizza Crust with Cauliflower Recipe turn it into fine crumbs

3 Shape the crust: Lightly grease a piece of parchment paper with olive oil. Transfer pizza dough to the paper. Lightly sprinkle more corn flour on top.

Use your hands to press and shape the dough into a 10-inch circle, then use a rolling pin to gently roll out the dough to about 11-inch circle. Dust the dough with more corn flour as needed to prevent sticking while shaping and rolling.

Cauliflower Pizza Crust Recipe shape the crust Gluten-Free Cauliflower Pizza Crust roll out the crust

4 Par-bake the crust: Bake the crust for 10 minutes. Remove the crust from the oven and allow it to cool for 3 minutes, and then run a spatula underneath the crust to carefully remove and then transfer to a wire rack set inside a baking sheet. Discard the parchment.

Gluten-Free Pizza Crust par bake the crust

5 Add toppings: Spread the pizza sauce over the crust, leaving a 1/2-inch border. Place the cheese and tomatoes (or other toppings) on top.

6 Bake the pizza: Bake until the cheese is melted and pizza edges are golden and lightly crisp, 5 to 7 minutes.

7 Serve: Garnish pizza with fresh basil leaves, sprinkle with salt and black pepper.

Leftovers will keep for about a week. To reheat, place on a foil-lined baking sheet and cook at 375ºF until the cheese is melted and the crust is warm and crisp, 5 to 7 minutes.

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Jessica Gavin

Jessica Gavin is both a Certified Culinary Scientist and Certified Food Scientist. Her first cookbook is Easy Culinary Science for Better Cooking.

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13 Comments / Reviews

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Did you make it? Rate it!

  1. Jillian thomas

    An amazing recipe , crispy on the edges and yummy chewy topping, I add a sprinkle of mix herbs on top of the mozzarella, I’ll definitely make this again.
    Thanks for sharing your delicious recipe.


  2. Amy H.

    I just made this and it far exceeded my expectations for the floppy, soggy looking cauliflower crust I keep seeing around the internet.
    I substituted about 3/4 cup chickpea flour (plus more for dusting) for the masa. I got a pretty wet and sticky dough, but I just took my time shaping/rolling it out carefully to get it even and it cooked and dried out beautifully. Tearable and foldable texture. We are just doing carb avoidance, so gluten is not a factor, but this is gluten free and much more nutritious with the chickpea flour, and easier to do than a regular pizza dough. Sometimes you just need that pizza fix! thanks!


  3. Janice

    I need a no carb version, too!

    Show Replies (1)
  4. Karen

    This is perfect except I need to use an egg replacement for my husband, is this possible?

    Show Replies (1)
  5. Terrence

    Hello – sounds amazing – can you freeze the part baked crusts for future use?

    Show Replies (1)
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Cauliflower Pizza Crust RecipeHow to Make the Best Cauliflower Pizza Crust