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!

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

Ingredients

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)

Method

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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Comments

  • Janice

    I need a no carb version, too!

  • Karen

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

    • Jessica

      For an egg replacement I would give a flax egg a try. Combine 1 tablespoon of ground flaxseed (meal) with 3 tablespoons of water. Stir, allow to sit and thicken for 5 minutes, then add into the recipe instead of the egg as directed in the recipe.

  • Terrence

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

    • Jessica

      Yes, you can freeze the par-baked crust. Allow it to cool to room temperature and then freeze on a sheet pan on top of a piece of parchment paper. Once frozen, wrap in plastic and then in foil. You can then bake the pizza straight from the freezer with toppings, you may need a few additional minutes of baking. The crust can also be fully defrosted, topped, and then baked.

  • Deniseregina

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

  • Buford

    The cauliflower crust is meant to lower carbs and the use of corn flour totally negates that.

    • Emma Christensen

      Hi, Buford! Thanks for the comment! This recipe is intended more for the gluten-free crowd than the low-carb crowd. I’ll add a low-carb version to our “to do” list!