No ImageHow to Make the Best Cauliflower Pizza Crust

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  1. 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!


  2. Janice

    I need a no carb version, too!

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  3. Karen

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

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  4. Terrence

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

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  5. Deniseregina

    I would also like a grain free version! Will look forward to that!

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