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!

How to Make Pizza with Cauliflower Crust
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!

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
Jessica Gavin

The Ingredients for Cauliflower Pizza Crust

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
Jessica Gavin

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
Jessica Gavin

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
Jessica Gavin

Best Toppings for Cauliflower Crust

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
Jessica Gavin

How to Reheat Leftover Pizza

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.

Try a Cauliflower Pizza Crust With Any of These Recipes

How to Make the Best Cauliflower Pizza Crust

Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 8 slices
Yield 1 (11-inch) pizza


For the cauliflower pizza crust:

  • 2 cups cauliflower florets (7 ounces), cut into 1/2-inch pieces

  • 1/2 cup (57g) corn flour (or masa harina)

  • 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 saucehomemade 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)

Special Equipment

  • Food processor


  1. Preheat oven to 475°F:

    Place the oven rack in the upper-middle position.

  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
    Jessica Gavin
    Pizza Crust with Cauliflower Recipe turn it into fine crumbs
    Jessica Gavin
  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
    Jessica Gavin
    Gluten-Free Cauliflower Pizza Crust roll out the crust
    Jessica Gavin
  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
    Jessica Gavin
  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 375°F until the cheese is melted and the crust is warm and crisp, 5 to 7 minutes.

Nutrition Facts (per serving)
152 Calories
9g Fat
11g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 152
% Daily Value*
Total Fat 9g 12%
Saturated Fat 3g 17%
Cholesterol 38mg 13%
Sodium 372mg 16%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 7g
Vitamin C 11mg 55%
Calcium 159mg 12%
Iron 0mg 3%
Potassium 98mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.