• Christine Tizzard

Cauliflower Crust Pizza

Updated: Sep 29, 2019

Cauliflower Crust Pizza

Prep time:  20 mins

Cook time:  30 mins

Total time:  50 mins

Serves: 4 servings

Finally, the perfect recipe for a cauliflower crust that you can actually pick up and eat with your hands.


1 (about 2.5 lbs.) head cauliflower, broken down into florets

1 egg

¼ cup nutritional yeast or grated Parmesan cheese

¼ cup grated mozzarella cheese, or cheese of choice

Pinch salt

Freshly ground pepper to taste

1 Tbsp chopped fresh oregano or marjoram


Preheat oven to 375°F, line pizza pan, baking sheet or cast iron fry pan with parchment paper.

Steam cauliflower florets over boiling salted water until fork-tender.

Transfer florets into food processor and pulse until you have a rice-like consistency.

Once cool enough to handle, wrap riced cauliflower in a clean tea towel.

Wrap it up and twist, squeezing out as much excess liquid as possible.

This takes some muscle but you should get about ½ cup of liquid to release.

It is this process of removing excess liquid that prevents a soggy crust.

With fingers, press cauliflower onto the parchment-lined pan to make a round crust about ¼ inch thick. Bake until cooked through and golden brown, about 20 minutes.

Remove from oven, and increase oven temperature to 450°F.

While the oven is heating up, top crust with your favourite pizza toppings and bake again until cheese is bubbling for about 7-10 minutes.



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