The Best Cauliflower Pizza Crust Recipe That Won’t Fall Apart

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You can make the best cauliflower pizza crust recipe that will not fall apart. Slice it, hold it, eat it–it keeps it’s shape –and it actually tastes like pizza! This cauliflower pizza is gluten free, healthier than bread dough, and definitely worth trying.
A printable copy of this cauliflower crust recipe and more tips on how to prepare it can be found at
http://www.myfoodchannel.com/cauliflower-pizza-crust/
Give this pizza recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552
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What You Need To Make a Cauliflower Crust Pizza:
2 cups of grated CAULIFLOWER
1 cup of freshly grated PARMESAN CHEESE
1 EGG beaten
PARCHMENT PAPER to line your baking sheet
and whatever PIZZA SAUCE and
PIZZA TOPPINGS you desire

How to Cook the A Cauliflower Crust Pizza Recipe:
Grate fresh cauliflower florets into granules resembling “poprocks”
Heat the grated cauliflower in a skillet–don’t add oil or water–use medium heat, not too hot. Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
Remove skillet from burner and set aside to allow cauliflower to slightly cool.
In a bowl, beat 1 egg.
Add grated Parmesan cheese to the egg. You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results.
Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
Spread parchment paper onto a baking sheet. DEFINITELY USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up (and also be sure not to mix up parchment paper with wax paper!)
Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about ¼ inch thick. The crust will be about 10″ across.
Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking. The cauliflower will darken quite rapidly around the edges if too thin.
Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.
Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce. Use a marinara sauce, pesto, white sauce, or whatever. Top with your favorite pizza toppings.
Return pizza to the oven and continue to cook at 400 F for about 10 minutes until the toppings are done, watch the edges of the cauliflower crust; the edges will darken too much if overcooked.
Remove the pizza from the oven and set on a cooling rack –or don’t– this step isn’t make or break.
And that’s it.
eat and enjoy.

A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine, and will taste very much like a pizza.

“Your Call” by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:
http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500010

Kevin MacLeod’s fantastic music selection can be found at http://incompetech.com/

19 COMMENTS

  1. We made this tonight and it was pretty darn good! It's not difficult, just takes some extra prep time. Plus we also made our pizza sauce from scratch. I used romano cheese for the crust instead of parm, but honestly think I should have used the parm! Ours came out just like yours. Thanks for the recipe!

  2. Thanks for the video… will definitely be trying this, do you think the crust could be prepared and frozen for future use?

  3. Thanks for the video… will definitely be trying this, do you think the crust could be prepared and frozen for future use?

  4. Thanks for the video… will definitely be trying this, do you think the crust could be prepared and frozen for future use?

  5. I am trying this tomorrow…thank you for working through your fails to get the recipe balanced and amazing!

  6. The only reason that I didn't like making cauliflower pizza crust is b/c I didn't like wringing out the water and pretty much wrecking a dish cloth. Your recipe really works. Thanks so much !

  7. The grating is a little much. Just use the easier food processor. It comes out exactly the same.
    P.S. Dump the Teflon pan. That is old school. Ceramic pans have replaced toxic Teflon.

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