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!
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
- 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.
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.
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.
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.