Did you know you can make pizza crust from cauliflower?
It tastes nothing like pizza dough, but also nothing like cauliflower!
Surprisingly, it’s quite good. Just make sure you do it right. 🙂
On the second try, our cauliflower crust pizza was perfection!
We always do a “test kitchen” before publishing recipes. Because let’s be honest, very few recipes online are calibrated correctly.
We do our research and with some guidance from what’s already out there, we create our own version.
But it usually takes two tries. And this one was no exception.
Our first crust was wet, soggy, and thick. More like a casserole in the shape of crust-ish pizza slices.
The second time around? Perfection!
Crispy, flavorful, and the good kind of filling.
Get as much water out of the riced cauliflower as possible.
The first time we used a kitchen towel, oops.
The second time around we used a filtration bag and less (boiling!) hot water.
Now this was more like a thin crust pizza. YUM!
Here’s how we make cauliflower pizza crust (Video: 6:43)
Other Noteworthy Versions
- Oatmeal with a fork: Personal pan cauliflower pizza crust
Useful tips for Cauliflower pizza crust
Make sure to measure the riced cauliflower instead of pouring the whole load into the batter. The size of cauliflowers varies greatly and can effect the ratio.
If you don’t have a filtration bag, use a clean kitchen towel and wring out the riced cauliflower. Make sure to rinse with cold water first.
The crust sticks to the pan, so either use parchment paper or a silpat mat.
Resist the temptation to over-sauce. You want a crispy crust, not a soggy one.
We topped with vegan cheese & olives, but any cheese and topping combo works here. You can even sub out sauce for pesto.
This recipe takes some time, but is such a FUN activity to do with the family!
Crispy, delicious, cauliflower pizza crust.
- cauliflower - 2 cups riced and packed
- aquafaba (chickpea water) - 6 Tbsp.
- olive oil - 3 tsp.
- nutritional yeast - 3 tsp.
- salt - 1/2 tsp.
- oregano - 1/2 tsp. dried
- basil - 1/2 tsp. dried
- garlic powder - 1/2 tsp.
- egg - 1 whole
- Rinse your cauliflower
- Cut into golf ball sized florets
- Fill blender half full with water
- Add cauliflower to blender (might have to do in 2 rounds)
- Pulse for 2-3 seconds until rice consistency
- Dump the contents of the blender in a pot
- Bring to boil
- Cover pot
- Turn off heat
- Leave covered on burner for 10 minutes
- Use filtration bag to drain water (rinse with cold water first)
- Wring out bag to remove as much water as possible
- Measure 2 cups by packing cauliflower tightly
- Preheat oven to 400 degrees
- Mix egg, oil, nutritional yeast, and spices in a bowl
- Add cauliflower
- Mix until combined
- Cover pan in parchment paper
- Spread mixture evenly on pan with a spoon
- Crust should be 1/3 inch thick w/o any patches
- Bake the crust for 35-45 minutes (should brown on the top)
- Increase the oven temp to 450 degrees
- Spread sauce evenly, leave an edge
- Sprinkle cheese evenly, leave an edge
- Top with toppings
- Bake for 5-7 minutes until cheese is browned