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Cauliflower Crust Pizza
Servings: 4
  • 1 large head of cauliflower, ~4-5 cups pulsed cauliflower
  • 2 eggs
  • 1/4 cup shredded mozzarella cheese
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • Suggested toppings: Zucchini mushrooms, & onions, gorgonzola cheese, black pepper
  1. Preheat the oven to 400F
  2. Chop the cauliflower head into smaller florets and add to a food processor
  3. Pulse until you have a cauliflower rice-like consistency. You may have to do this in batches depending on the size of your processor
  4. Once that's done, add the cauliflower to a parchment paper-lined baking dish
  5. Bake for 10 minutes, then flip and bake another 10 minutes, until soft
  6. While that's happening, add the egg, cheese, and spices to a bowl. Whisk together and set aside
  7. Once the cauliflower is done, allow to cool (you can pop into the fridge for 10 minutes to expedite cooling)
  8. Add the cooked cauliflower to the center of a cheese cloth or clean dish towel. Wrap the cauliflower within the cloth, and press out all of the water with your hands
  9. Make sure to squeeze tight and get all of that water out. This is really important for making sure your crust holds well together!
  10. Once you've done that, add the pressed cauliflower to the bowl with the rest of the ingredients, and roll together with your hands into a ball, making sure all ingredients get worked in well
  11. Line a baking sheet with fresh parchment paper, and add the ball to the sheet. Shape evenly into a ~7-8" pizza crust with your hands, about 1/3" thick. Make sure there aren't any super thin spots. You can also create a crust with the edges if you like!
  12. Raise the heat to 425F, and pop into the oven for 25-30 minutes, until the edges have browned and the crust is firm
  13. Once the crust is baked, you can then add your favorite toppings. We used zucchini ribbons, gorgonzola, mushrooms, and onions
  14. Rebake for another 7-10 minutes. Slice and enjoy!
Recipe Notes

1 pizza yields 4 large slices, or 8 smaller slices. Store leftovers in the fridge, and pop right back into the oven to reheat!