The Astonishing Cauliflower Pizza Crust . . . You Have To Taste It To Believe It!

Cauliflower crust 3

I know, I know….sounds crazy! Cauliflower in a pizza crust? Well, before you dismiss the idea…consider the possibility that it might just be SO crazy that it actually works! That’s the assumption I was working on when I decided to give this “crazy” idea a try.

Since No. 2 Son was diagnosed with Celiac’s Disease a few years ago…pizza has been a rarity around here. One of the biggest sacrifices we’ve had to make with regards to this disease. (That and Cinnamon Rolls! *sob*)

I am still searching for that elusive gluten-free bread/roll/pizza crust recipe that tastes like the real deal…but alas, I am beginning to lose hope I will ever find it.

Which brings me to today’s post. I spotted this recipe quite awhile ago on eat. drink. smile. and while I was intrigued, I didn’t give it much hope for success. I’ve never been happier to admit I was WRONG! :-)  Not only was it good…it was surprisingly pizza-like! Go figure. The much-maligned “stinky” vegetable turned tasty gluten-free pizza! It’s a happy day. :-)

Oh…in my excitement over this recipe…I forgot to mention how SIMPLE it is to make! Major bonus there!

Cauliflower crust 2

Cauliflower  Pizza Crust

Makes one 9 inch pizza crust
Adapted from eat. drink. smile.


  • 1 cup cooked, riced cauliflower
  • 1 cup shredded mozzarella cheese (I used an italian blend)
  • 1 egg, beaten
  • 1 tsp dried oregano
  • 1/2 tsp minced garlic
  • 1/2 tsp kosher salt
  • olive oil (optional)
  • pizza sauce, shredded cheese and your choice of toppings*

Remove stems and leaves from 1 head of cauliflower, and chop the florets into chunks. Add to your food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (You can also use a cheese grater). Place the “riced” cauliflower into a microwave safe bowl and microwave for 8 minutes (may need to adjust according to your microwave). No need to add water.

One large head will produce between 2 and 3 cups of riced and cooked cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to a week.

To make the pizza crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray (or use non-stick aluminum foil on a cookie sheet, which is what I did). In a medium bowl, stir together 1 cup cauliflower, beaten egg and mozzarella. Add oregano, minced garlic and salt, mix well. Transfer the mixture to your cookie sheet, and pat out into a 9″ round.
Bake at 450 degrees for 15 minutes.
Remove from oven and let cool awhile. This helps to make the crust more solid.

cauliflower pizza crust

cauliflower pizza crust

To make the pizza:  add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes). *Toppings need to be precooked since you are only broiling for a few minutes.

If it had been ONLY for me…I would have added all sorts of veggies to this pizza….but since it was made primarily in honor of No. 2 Son…cheese and pepperoni were the chosen toppings. Simple…but delicious nonetheless.

cauliflower pizza crust

I’m still somewhat stunned as I write this, just how good the crust turned out! It was a great consistency (I could pick it up with my fingers and eat it just like a regular slice of pizza!) and the flavors were delicious! Hard to beat cheese and garlic in ANY form. :-)

So if you are looking for a low carb and/or gluten-free alternative for pizza crust (or if you just want to try a new taste treat)…pick up some cauliflower next time you’re in the produce section and take the challenge!

Cauliflower crust



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  1. Wendy LePiors says

    this is going to be wonderful for my daughters–one is gluten intolerant and the other is soy intolerant. I can’t wait to make this and sneak more veggies into their diet on top of being able to serve them pizza again.

  2. Sharon says

    Try this…take grated cauliflower, saute it with a little oil and soy sauce. Add sliced green onions, sprouts and a scrambled egg. Presto, you’ve got faux fried rice and it’s very good.

    • Britta says

      faux rice sounds good but I believe that normal soy sauce has wheat in it and isn’t good for those with celiac. I believe tamari sauce is wheat free.

      • Bethany says

        La Choy soy sauce is GF as well as Bragg’s Amino Acids (which I like better… jsut soy, no salt added!). :)

  3. Becki Lynn says

    I love this idea! I too have seen it on pinterest but did not believe it could actually be GOOD! I do though believe now. I also broil cauliflower pieces and dip in ranch or BBQ and they taste better then chicken nuggets you buy at the market! So i am excited to try this now!

  4. says

    Thanks for your review! I’ve seen cauliflower pizza around the web, but I have been dubious. I may have to give it a try.

    I just discovered Canyon Bakehouse gluten-free hamburger buns. They are great! They’re not at all dense like a lot of gluten-free breads. They have great texture and are even topped with sesame seeds. You can check their website to see if they’re available in your area.

  5. Mary Kay says

    Could you make this pizza crust dough ahead of time and freeze it? I have a diabetic in the house and love pizza but don’t have it all that often because of that.

    • says

      Mary Kay…I definitely think you could make these ahead of time and freeze. I would recommend COOKING them first…letting them cool completely…wrapping up well…and then freezing. I don’t think the dough itself would freeze very well.

    • Martha Freeman says

      I doubled the batch and made 2 crusts. Baked and froze one. Just used it last night, and it was still perfect!! Next time I want to cut the extra crust into individual or double servings so I can have “individual” pizzas whenever the hubby is away!!!

  6. Kayshaun says

    I am always looking for carb alternatives (because I a diabetic). I will have to try this sometime soon


  7. Jennifer says

    I’ve seen this on pinterest for a while but I just couldn’t buy into it. I think we might just try it this week, though. Now that I have actually read the recipe, it makes much more sense!

  8. Susie E says

    I’ve have a similar recipe that uses shredded zucchini instead of cauliflower for pizza crust. My family loves it even though we have no GF issues.

  9. says

    I will try this. Usually, I use a portabello mushroom and top it with sauce and whatever I want. Not perfect, but it’s the pizza taste (and good for the waist). For the absolute BEST gluten free baked goods and mixes, you must try Gluuteny in Pittsburgh PA — I haven’t tried the bread, but the cookies and pizza crust are just fantastic. A little expensive, so it’s a treat, but worth it.

    • Michelle says

      I actually went to college just down the street from Squirrel Hill (and Gluuteny) and they were the first place that gave me hope for gluten free pizza! I didn’t particularly like the bread (it was really dense) but it was early on in my GF days, so it’s hard to say how it would be received by someone used to GF bread. Now that I’m 5000 miles away, it’s exciting to find a well received gluten free crust- I’ll have to give this a try.

  10. says

    I am going to have to try this! We have a couple grilled pizzas on our site and we make our own pizza crust for them. I’ve been hearing about this cauliflower crust and wondering how it would do on the grill! Thanks for the recipe!


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