Remember when cauliflower came onto the food scene a few years back? Now it’s become so popular that it’s hard to find a restaurant that doesn’t have roasted cauliflower on their menu. It’s even mainstream enough that Trader Joe’s makes cauliflower rice AND cauliflower pizza crust (have you tried it?).
Abra, AK marketing manager & the veggie loving queen she is, even likes to put frozen cauliflower in her morning smoothies. YOU CRAZY ‘BRA (that’s her nickname.)
Look I was skeptical about cauliflower on everything for a long time until I made this bomb ass cauliflower pizza crust that blew my mind and made me sink into a deep happy pizza coma. It was a good day.
I messed with traditional ratios of the plethora of cauliflower pizza crust recipes on the internet, and came up with my own. It’s perfect in every way. Cheesy, garlicky, crispy, chewy, AND JUST SO GOOD.
Ingredients in this cauliflower pizza crust
This cauliflower pizza crust recipe uses super simple ingredients so that you can all of the delicious toppings you like. It’s low carb, gluten free, grain free and packing the flavor. Here’s what you’ll need to make it:
- Cauliflower: the star of the show in this pizza crust to keep it low carb and gluten free!
- Egg: you’ll need one egg in this recipe to help the crust hold together.
- Cheese: we’re adding a boost of protein and delicious flavor with mozzarella andn parmesan cheese baked right into the crust. The cheese also helps it hold together.
- Coconut flour: a bit of coconut flour helps to firm the crust up to perfection.
- Spices: you’ll also need some garlic powder, dried oregano, salt & pepper.
- For topping: the options are endless! I usually start with some pizza sauce and mozzarella cheese and get wild after that.
How to make cauliflower pizza crust: a step-by-step tutorial
Trust me when I saw I know that making your own cauliflower pizza crust might seem daunting, but I assure you it isn’t at all. The crust is actually fairly easy to make and FUN too! And because I wanted to make sure you guys got step by step instructions, I’m even including a video on how to make this delicious cauliflower pizza crust plus photos.
Step 1: Chop your cauliflower
First, chop your head of cauliflower into florets and put it into your food processor.
Step 2: Pulse it
Pulse the florets until they resemble rice or couscous. You may need to pulse it in batches. Add the cauliflower “rice” to a large bowl.
Step 3: Steam it
Next, microwave the pulsed cauliflower for 5 minutes OR steam it in a pot with one inch of water for about 5 minutes. You do you. I’ve got instructions for both in the recipe below.
Step 4: Cool it
Wait till it cools so you don’t burn your hand like I did. Very important step here people.
Step 5: Squeeze it! This is the key to a crispy crust
Once the cauliflower is cool enough to handle, take a clean dish towel or cheesecloth and put the steamed cauliflower ‘rice’ into the middle and wrap the dish towel around it. Squeeze all the water out. It will look weird like the photo above.
I MEAN ALL THE WATER. You’re gonna get an arm workout here. This is the key for nice, crispy pizza crust!
Step 6: Mix your pizza “dough.”
Good job. Now place the cauliflower in a large bowl and add cheeses, coconut flour, egg, spices and salt. Mix it well. It’s going to be soft and slightly wet — don’t worry!
Step 7: Shape your crust
Dump that ball onto a baking sheet lined with parchment paper. Spread it out with your hands (just press out) and leave a 1/4 inch thickness as pictured above. It should be about 9-10 inches in diameter.
Prebake the crust without any topping on it so that it sets and turns a nice golden brown color.
Step 8: Top it & bake again
NOW TOP IT with anything your heart desires. AND BAKE AGAIN until that cheese melts and becomes perfectly bubbly. Cheese bubbles, I love you.
Delicious topping recommendations
We love to experiment with different toppings using this cauliflower pizza crust. Here are our team’s favorites (yeah, we’re fancy):
- Monique: tomato sauce, jalapeño, pineapple, black olives and mushrooms with fresh mozzarella and red chili pepper flakes.
- Abra: pesto, sausage, mozzarella, parmesan, fresh basil and hot honey.
- Rebecca: tomato sauce, mozzarella, goat cheese, red onion and chopped pistachios.
What are your favorite pizza toppings? Leave a comment on the recipe and let us know!
Can you freeze cauliflower pizza crust?
Yes! Here are two ways to do it:
- Freeze the crust without toppings. After baking the crust, you can wrap it in foil and freeze it for later. When you’re ready to use it, simply bake the pizza at 425 degrees F for about 20-30 minutes, then top your pizza and bake as directed.
- Freeze the crust with toppings. You can also freeze your crust after adding your toppings! After adding everything you’d like, wrap the crust well and freeze it. To bake it simply do so at 425 degrees F until the cheese is nice and bubbly (20-30 minutes).
Store any leftover pizza in an airtight container in the refrigerator for up to 3-4 days. Simply reheat in the microwave or back in the oven to keep it crispy.
Get all of our fav kitchen essentials here!
I hope you love this easy cauliflower pizza crust recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
How to Make the Best Cauliflower Pizza Crust
The BEST cauliflower pizza crust you'll ever make! Learn exactly how to make cauliflower pizza crust that's flavorful, low carb and packed with fiber & protein. Top it with whatever your heart desires. You'll make this cauliflower pizza crust recipe again and again!
- 1 medium head of cauliflower, broken into florets
- 1 egg
- 3/4 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 1 ½ tablespoons coconut flour
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- Freshly ground black pepper
- For topping:
- 1/2 cup pizza sauce
- ¾ cup shredded mozzarella cheese
- Any other toppings your heart desires
Put ½ of the cauliflower florets into bowl of food processor, pulse until it resembles rice (about 30 seconds). Transfer into a large bowl and place other ½ of florets into food processor to repeat above.
Microwave pulsed cauliflower for 5 minutes OR add all to a pot with 1 inch of water and bring to a boil to let it cook for 5 minutes with a lid on. Alternatively, you can also steam the cauliflower.
Preheat oven to 425 degrees F. Line a large baking sheet or pizza pan with parchment paper.
Let cauliflower cool for 15 minutes. Once cool enough to handle, transfer cauliflower to a clean dish towel or cheesecloth. Squeeze of excess moisture -- make sure to do this until virtually no water comes out and the cauliflower is dry This is very important to the success of the recipe.
Next transfer cauliflower pulp to a large bowl and add in egg, mozzarella, parmesan, coconut flour, garlic powder, oregano, salt and freshly ground black pepper. Stir to combine and form a soft dough.
Place dough in the middle of the prepared pan and push out with your hands to form a 9-10 inch circle, with about ¼ inch dough thickness.
Bake for 20 minutes until crust is firm and slightly golden brown. Remove from oven, then top with pizza sauce and cheese (or whatever your heart desires).
Bake for 5-10 more minutes until cheese is melted, then turn broiler on for 1-2 minutes to get cheese nice and golden brown and bubbly. Make sure to watch carefully!
Remove from oven and allow to cool for a few minutes minutes before cutting into 8 slices and serving. Serves 4, 2 slices each.
To store: store any leftover pizza in an airtight container in the refrigerator for up to 3-4 days. Simply reheat in the microwave or back in the oven to keep it crispy.
Freeze the crust without toppings. After baking the crust, you can wrap it in foil and freeze it for later. When you're ready to use it, simply bake the pizza at 425 degrees F for about 20-30 minutes, then top your pizza and bake as directed.
Freeze the crust with toppings. You can also freeze your crust after adding your toppings! After adding everything you'd like, wrap the crust well and freeze it. To bake it simply do so at 425 degrees F until the cheese is nice and bubbly (20-30 minutes).
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published in 2017, but has was updated and republished with photos and more tips on March 19th, 2021.
I love making meals out cauliflower! Totally trying this!
It’s so, so good!
Can you use frozen cauliflower as in the winter a head of fresh is around $5 where I live? Also could this be made with vegan cheese?
This looks amazing! Can’t wait to try. How would you adjust cooking times if you are using a pizza stone?
I think you must use parchament paper, I tried once, stuck, fell apart.
Putting the parchment paper directly on to the pizza stone works well
Ive found that a light sprinkle of cornmeal on the pizza stone prevents it from sticking and gives it a nice crunch
The Trader Joe’s cauliflower crust is great! The only cauliflower crust I’ve ever found with no cheese. I think it’s funny that people consider cauliflower crust healthy (because it’s low carb) but then it’s loaded with cheese in the crust, and more on top! Healthy, not necessarily, delicious though!
I have had success subbing garbanzo bean flour for the cheese. I really like its savory flavor. And I know a few people who add some nutritional yeast sprinkles…. but I agree that is seems odd to add cheese, but I guess it depends what people are trying to avoid:) Gluten and grains in general seem to be inflammation triggers for me, but in moderation, dairy is fine for me.
Totally understandable. I like the protein that the cheese adds, and am a firm believer in moderation when it comes to cheese!
I’m a firm believer of everything in moderation, including moderation, especially with cheese ☺️ My za is in the oven getting gooey as I type! Rating to follow, vidange it smells good!
Absolutely! Hope you loved this cheesy goodness 🙂
Do you need the cheese in the crust for it to hold together?
Arm workout pizza sounds like the best kind of arm workout ever;) Loving cauli crust pizza lately!! YUM!
YES! My kind of workout 🙂
Wow, that is super easy! I’ve been wanting to try cauliflower pizza for so long, and this might just be the recipe that will break my cauli pizza virginity. Monique, you’ve gotta hop on the cauliflower in smoothies train! It’s so good; you can’t taste it, but it adds creaminess and nutrition!
Yes! Try this one! It was way easier than even I anticipated. I know I should try it out in smoothies…Abra will probably sneak it in mine one of these days 😉
I think what I LOVE about CF Pizza is that the crust has so much cheese in it, it’s basically like eating cheese loaded veggies which is my favorite way to eat veggies!
Same! Such delicious flavor with the cheese all baked into the crust.
[…] Share the Love: […]
I made this last night, the spices are good, but the cauliflower taste is stir pretty strong. I dint mind it but my family did not like it.
Okay wow this looks amazing! I’ve never had cauliflower pizza before but this looks amazing! I bet it’s delicious!
I hope you have a great Tuesday,
It’s so delicious! You’ll have to give it a try 🙂
I have tried cauliflower in nothing but curry till this day. I am very skeptical of cauliflower on other dishes. But definitely want to try this recipe as the golden crust of this pizza is begging me to take a bite into it
Thank you for sharing an amazing recipe! XX
Anyone know how much cauliflower that is already diced up like you buy in bags at the store would equal one head of cauliflower?
I was literally JUST thinking about making this soon and then came to your website and voila! The lazy side of me wants to just buy the TJ’s version, but I should probably figure out how to make one too 😉
Perfect timing! And I promise it comes together super easily 🙂
Might have to try this over the weekend!
Hi im looking forward to making the cauliflower pizza crust. But a question for you if i change the sauce to ketogentic diet so sugar free will the nutrient be the same? Not sure what sauce you used. Thank you
This looks so good. Thanks for sharing this recipe.
This was SOOO good! I’ve heard horror stories about the crust completely falling apart and this not only turned out perfect but was very easy to make. We’ve already decided we’re making it once a week! Thanks for sharing! xo
I’m so glad you enjoyed it! I’ve definitely had some crusts that fall apart, so I wanted to really perfect this recipe 🙂 A staple in my house, too!
This recipe was amazing and my toddler ate it too! Win win. You have made going grain-free a ton easier!
Love hearing that! So glad you both enjoyed 🙂
This recipe is amazing. Just made this for dinner and love it! Will definitely make again!
I’m glad you enjoyed, Cindy!
just made it!! soooo easy and it came out amazing…although I did add some chèvre goat cheese and one of them I added cayenne pepper for some spice! Thank you for sharing!
Can you sub regular flour for the coconut flour?
Still curious about the flour substitute. I want to make this but dont want to screw it up with the wrong flour. If you could let me know? Thank you!
Hi Alison! I haven’t tried using regular flour, so I’m not 100% sure. Coconut flour does absorb more liquid than regular flour, so that would be my only concern!
Hi Alison I know this is a bit late but I made this pizza tonight ( thanks Monique for the recipe it was delish!) I substituted the coconut flour as my daughter hates the flavour and she can detect it anywhere, for 100gms of almond meal. I think that’s 3.5oz at a guess as I am from Australia so don’t use imperial. It worked perfect didn’t crumble at all. Hope that helps
I used regular flour and it came out great! Thanks for sharing your recipe!
I’m so glad! You bet 🙂
Do you freeze the crusts with or without toppings?
I would freeze them without toppings!
After freezing do you need to recook crust before adding toppings?
I would – yes!
Is there a substitude for the coconut flour?
I’ve actually only made the recipe this way! The coconut flour absorbs more liquid than other flours, so if you try using a different type of flour you’ll want to add more.
What about almond flour or the nameste gluten free fllour….all I have on hand tonigght
Hi Kristin! Almond flour and other gluten free flours have different absorbencies from coconut flour, so I’m not 100% sure how the crust will hold up. If you try it I would just check the consistency and see if it looks similar to the one in the photos above!
Made this dish tonight. My family and I enjoyed it thank you so much!
Amazing – so glad you all enjoyed!
Hi!!, I´m going to make it no doubt, I´m colaborating with a nutritionist, I´m in Spain, basque country and I´m going to make this recipe…if I link it to her web, I´ll write your name as the source name…..Thanks for showing us.
Love from Spain
My 3rd pizza with cauliflower crust. I prefer yours because of the flour. First two were almost too moist and I had already planned on adding coconut flour and then I came upon your recipe. Great minds think alike! I was worried about not having enough cauliflower so I zapped a sweet potato and mixed it in.Also, I cut up the cauliflower in crowns and microwaved it for 5mins and used a potato masher and mashed it in a metal colander. I put a foil pie plate under to catch any drippings. I posted it on Instagram. Delicious ! Verna
Amazing! So happy to hear that this one was a winner for you. It’s my go-to for crust!
I thought it would be fine if I just oiled the pan instead of using parchment paper…wrong! Learn from my mistake and follow the recipe 🙂 the part that I got off the pan was delicious though!
Parchment paper is key! The dough can be incredibly sticky. Hope you get the chance to try it again soon!
[…] 10) Cauliflower Pizza Crust […]
Made this dish and it was super delicious. Definitely will be making it again!
Amazing! I’m so glad you enjoyed 🙂
[…] Caramelized Onion, Mushroom, and Spinich pizza with a Healthy Califlower crust […]
This is definitely the best cauliflower pizza crust I’ve made. Thank you Monique!
I’m so happy to hear that! It’s definitely my go-to for pizza night 🙂
[…] wasn’t soggy, like the first time I tried it. I read many recipes but eventually settled on Ambitious Kitchen‘s recipe which had rave reviews and it turned out great. No soggy crust, due to the use of […]
[…] forget about the Pizza Pies out there! Check out this Homemade Cauliflower Crust to change up your pizza crust and add […]
I just heard about making this from an RN in Radiology where I was having a procedure done. She raved about it and I d want to try it, probably this weekend. Your pics, descriptions and recipe seem pretty easy to follow, and I’m looking forward to it!
However, all was good until I got to the last pic, of a feminine hand picking up a slice, and I was struck by how…tiny the slice seemed. I wonder if there’s any way you could gin up the recipe to make the pizza (dare I say this) more of a manly size; I mean, the portion looked about the size of a veal medallion! Or am I looking at this the wrong way?
The serving size is for 2 of the cheese slices, but you can feel free to eat more of the pizza if you’re hungry!
Loved this. Used Cauliflower Rice from the bag, 4 cups. Thinking maybe 5 cups would be better. It was pretty cheesy. (though that was a good thing.) No Cauliflower taste at all. Maybe add ounces of Cauliflower to the recipe?
Used regular flour with no issues.
Also, I cooked one on a pizza pan and one in a cast iron skillet, preheated in the oven. Crust was a a little more crispy throughout in the skillet and will do that all the time.
Perfect! Glad the cauliflower rice regular flour worked out. Love that cheesy, crispy crust!
Hi! After pulsing the cauliflower, can it be dry roasted in a pan to remove moisture and then upon cooling, adding the other ingredients to form the ‘dough.”
Hi! I wouldn’t recommend it – squeezing it out is the best way to remove the moisture!
[…] Cauliflower Pizza Crust […]
So, so good! We are big time pizza eaters and this had all the satisfaction of pizza night with so much less guilt! This is definitely going to be on the rotation!
Pizza night made a little healthier 🙂 Glad you guys loved this!
[…] Cauliflower Pizza Crust from here […]
Oh em gee this was SO GOOD! Our coconut flour was expired so we used regular flour, and no cheese cloth so we used paper towels 😳 even so, it was SO good! Definitely a new weekly staple!
You never state what temp to bake the crust. You just say bske. What temp and how long?
Hi Frannie – the temp comes right after the instructions for making the cauliflower rice! It’s 425 degrees F, and then you bake for 20 minutes before topping an additional 5-10 more with the toppings (in the instructions after the part about how to make the dough).
This was so good! So good that it will replace my cheat meal! Super easy to make too!
So glad you loved it! Just as good (if not better) than the real deal 🙂
[…] my amazing cauliflower pizza crust? I do. That dank ass crust tasted like a slice of cheesy garlic bread that I wanted to live in […]
Thank you, Monique. This recipe is delicious and was relatively easy to make. I bought and used 1 bag (16 oz) of the fresh cauliflower bits at Trader Joe’s which saved me the trouble of gettig out the food processor.
Perfect! So happy you liked this one!
I’m fairly new at eating healthier and have always been intrigued about trying cauliflower crust pizza.
First off I’m not a big fan of cauliflower unless it’s seasoned and grilled.
Second I’m not very good in the kitchen, at all.
That said I decided to take on this recipe.
It was written in a way that even I could understand and the video was a big help as to what it all is supposed to look like as I go.
Anyway, this had to be one of the best pizzas I have ever eaten. The ingredients in the cauliflower dough really helped mask that cauliflower taste.
In addition to the toppings you had mentioned I added sliced black olives and capers and just, wow.
Thanks for the recipe and you can bet I’ll be making this one again.
I may try a dairy-free mozzarella next time.
Oh yeah, I also used sliced mushrooms. Can’t forget the mushrooms.
Amazing! So happy to hear that. This is one of my go-to crusts – love that you added black olives and mushrooms.
I really love anything cauli. I think I needed more than one egg as the base didn’t hold together when I made it into a dough or after cooked. It tasted rather dry as well. Your directions said a head of cauliflower, I used about a quarter of a large head, but I think it must still have been too much for one egg. Tasted ok otherwise.
Hi Lyndel! Very strange – one egg sounds like it would’ve been enough for 1/4 of a large head, but you might want to try an extra next time!
Third time I have made this recipe and I love it!
[…] Ambitious Kitchen: Includes coconut flour in recipe […]
I have seen ten or more recipes for cauliflower pizza crust. Every recipe says rice a large head of cauliflower, steam or microwave for x number of minutes. Let cool then squeeze out excess liquid. In no recipe has anyone said how much strained cauliflower to use. A large head could be anywhere from 2 cups to 6
Isn’t the amount of ingredients important to the final recipe? If it is important why not give an exact quantity?
Ok, I had my doubts, but this was really good. Unfortunately, no store in my area had coconut flour- I will order some for next time- so I used 2 T almond and 1 T regular flour. I baked a bit longer as well since i was afraid my subs wouldn’t do the trick.
Thank you for the recipe!
Glad those swaps worked out, and that you liked this! It can seem a bit strange to put these together for pizza, but it’s sooo good!!
[…] 19. How to Make the Best Cauliflower Pizza Crust […]
[…] Any store-bought cauliflower crust will do. I recommend Trader Joe's or Cali'flour Foods Pizza Crust. If you want to make your own, there are many great recipes out there. I suggest this one! […]
[…] 7. How to Make the Best Cauliflower Pizza Crust […]
I love your recipes. I usually do not like to bake because it ‘s not healthy, but your recipes got me into baking. one question, can I use almond flour instead of coconut?
I’m glad you’re finding recipes you love! Try this pizza crust recipe instead (which uses almond flour): https://www.ambitiouskitchen.com/delicious-zucchini-pizza-crust-recipe/
[…] 15. Cauliflower Pizza Crust […]
[…] I buy store-bought whole wheat pizza dough or crust, typically a sprouted grain crust. You can certainly make your own pizza crust, like this Zucchini Pizza Crust or this Cauliflower Pizza Crust. […]
Totally going to try this.I have steamed riced cauliflower a few times for various other uses. I find that if I use a steamer in my pot, it reduces the amount of water in the cauliflower. The second trick I do in addition, is spread the hot steamed cauliflower onto a baking sheet to cool . All that steam then evaporates into The air while cooling, instead of getting caught up in the cauliflower. Still needs to be squeezed, but there is a lot less water in the cauliflower if I do those two steps before squeezing.
Great tip! Hope you love this one.
For those of you who don’t want to use the mozzarella cheese sub it with Vegan cheese or use pesto instead of tomato for a change, again use vegan cheese on top, with plenty of vegetables. Try not putting cheese in the crust at all.. experimenting with this recipe till its your own. Have fun and thanks for a great recipe.
Vegan cheese is a great idea! And yes, this one’s great for customizing with your fav toppings 🙂
[…] Pizza Crust – Have you tried a cauliflower pizza crust yet? They are definitely hit and miss. Don’t be fooled by the crusts that are 90% flour and 10% cauliflower, they will definitely taste more traditional but you aren’t getting the low carb, zero gluten deal you might be looking for! Make sure to take a peek at the ingredients before you pick up one of these or go crazy and make your own. […]
[…] via ambitiouskitchen.com […]
[…] recommended from TJ’s. I’ll have to give this one a try and see how it compares to my homemade version because that is hella […]
[…] Cauliflower Crust Pizza […]
[…] 11. Cauliflower Crust Pizza […]
[…] or Wrap – purchase frozen crust or prepare crust from scratch. Cauliflower wraps are available in most markets now as cauliflower has become very […]
Hi!! Have you tried any way to make this crust vegan? I would love to try it!! Looks amazing!
Hi Rachel! I haven’t, so sorry! I’m not sure a flax egg would do the trick here.
I just tried this today. I am trying to lose weight by choosing healthier options for the food I eat and limit calorie count. For this pizza, I didn’t throw away the squeezed water from the cauliflower. I decided to just add it back with the tomato pasta sauce (didn’t have pizza sauce). I don’t know how accurate this is, but I feel like the juice includes healthy nutrients so I didn’t want to throw it away. I topped it off with spinach and mushroom. It’s overall a pretty great recipe, but I still felt a little hungry after eating 2 slices.
I’m glad you enjoyed! Feel free to pair this with your favorite side dishes, too 🙂
I’m loving this crust! I made 3 and froze two of them, and they cook so well from frozen! Such a yummy and quick dinner! We topped them with BBQ sauce, chicken, onions, mushrooms, and bell peppers. For anyone who reads the comments before making a recipe-if you use a pizza stone do not preheat the stone with the oven. I made that silly mistake and lost half of my crust as it stuck to the stone cause the crust is so cheesy. Good thing I made a ton of crusts! Haha
Amazing! Great tip with the pizza stone (and love those toppings!)
I made this for dinner the other night, so easy and delicious! But when I took it out of the oven it was so soggy I couldn’t pick up a slice using a spatula without it falling apart! We had to eat it with fork and knife… Did I do something wrong? any way to avoid this? (I followed all of the steps to a T, topped the baked crust with sauce/cheese/apples/meat)
Still recommend though, even with the texture it was tastier than your average pizza!
It could have just been that perhaps the cauliflower wasn’t squeezed of excess moisture enough! next time really squeeze out that water 🙂 Glad you enjoyed regardless!
This looks great! It’s so hard to find a cauliflower pizza in the grocery store that is truly low carb. Do you think I can substitute the coconut flour for almond flour?
Almond flour and other gluten free flours have different absorbencies from coconut flour, so I’m not 100% sure how the crust will hold up. If you try it I would just check the consistency and see if it looks similar to the one in the photos above!
I have frozen cauliflower rice. How many cups would I need and would I have to cook it as instructed?
I believe it’s about 4 cups!
How do count the net carbs.
Hi! All of the nutrition info is listed right underneath the recipe.
Pizza is my favourite food but after reading this post it can be my breakfast lunch dinner snacks and everything
YES – love it!
I made this last night, the taste was superb and delicious. Thanks for sharing this yummy recipie.
So happy to hear that!
I’ve been dying to make my own cauliflower pizza crust. I don’t have coconut flour. Is it possible to use almond flour instead? If so, how much?
Almond flour and other gluten free flours have different absorbencies from coconut flour, so I’m not 100% sure how the crust will hold up. If you try it I would just check the consistency and see if it looks similar to the one in the photos above!
Tried this on Monday and it was fantastic!! First time making cauliflower pizza dough…..great success! Will be making this regularly now. Thanks 🙂
Yay! Glad that it turned out well. Excited for you to make it again!
This was so good!
I forgot the coconut flour, but it still came out amazing. I topped it with a little marinara, turkey pepperoni and mozzarella, and oh my we honestly felt like we were having an indulgent cheat meal while on keto.
Awesome, happy it came out well and that you enjoyed it!
Thanks, Audrey! 🙂
About- how much cauliflower florets ( in cups) should you have for one crust?
I never knew how much water is in cauliflower!
You’ll need 4-5 cups — hope this helps!
turned out awful! didnt even get to make the pizza. The crust was egg with cauliflower in it! terrible recipe and the video is all the way on the top but the amounts you need are at the bottom. You guys are trash
Sorry you didn’t enjoy it!
Thanks for sharing Niranjan
Haven’t Tasted such a recipe. Tried just this week and it’s a boom. Everyone loved it. Thank you so much for the recipe.
So glad you loved it, Marcus!!
i made this pizza today, and it turned out great! the hardest part was getting out all the water.i didn`t have that kind of flour so i didn`t use any, i also used frozen cauliflower & put it in the microwave for 6 min. and then in the food prosseser till it was the right texture. it was delicious! i will be making this alot, really easy!!!
Happy it still worked out well, Mary! Thanks so much for leaving a review 🙂
I love this recipe and use it weekly! It’s by far the best one out there if you want a good cauliflower crust. I added 1 egg white for some extra protein and it turned out amazing!
Yay!! I’m so happy you love it, Ciera 🙂 Thanks for the review!
Trying this recipe is one of the worst decisions I’ve ever made in my life.
Don’t use a vegetable without any natural binders (starch) and expect a result that requires natural binders (gluten/starch).
Use more eggs, cheese, hopes, and prayers and this recipe might work.
Try pureeing & make into a thicc pancake instead of what this recipe told you to do.
Hahaha this recipe has worked well for me and lots of other readers, but sorry to hear it didn’t for you! Did you follow the ingredients/instructions precisely?
My daughter found the cauliflower pizza crust recipe on line and I made it last night. I followed the directions exactly. The crust was deliciously amazing, and I’m already making plans to make it again!
Would almond flour substitute for coconut flour? Also, King Arthur makes a pizza dough flavoring. Have you tried that in any recipes?
Hi, there! I wouldn’t recommend replacing the coconut flour because they absorb moisture so differently. I just don’t know how well the crust would hold up! And no I haven’t tried it!
Nice content this is, special for pizza
thanks for sharing
My mouth is watering after watching this delicious Pizza. It’s been a long time I haven’t tried pizza. But I am gonna try this recipe and make this tasty Pizza today.
This was so easy to make and delicious!! I can’t believe how well it turned out. It even was good leftover. I will definitely be making again.
Sounds delicious. My favorite toppings are mozzarella cheese (not too much), gorgonzola cheese ( not too much) mushrooms, red pepper, and red onions. Some times I add pineapple chunks as well or pepperoni. Sprinkle oregano on top and bake.
Sounds amazing and I LOVE pineapple on pizza, too! Hope you can try the crust soon 🙂
Scroll down to step 3 of the recipe — it says 425ºF 🙂
Pizza is my favorite food
This cauliflower pizza crust is perfect! I made it over the weekend for the first time and had some tiny doubts. The store bought ones don’t appeal to me, but the idea of making it fresh seemed to be just the ticket. When it came out of the oven (the first bake), I was so excited. It smelled heavenly, browned up lovely, and it held together beautifully.
It’s true it IS some hard work to squeeze out all the water, but do it! I used 2 flour sacks, one at a time, which I figured would be better than an ordinary kitchen towel.
Yes, I’m making another one as I write this.
Note: I used a head of cauliflower that had been in the fridge for about 6 days the first time. Today I’m using one I got just last night. It might be my imagination, but it seems to me the “older” one had way less water to it? Am I crazy or would they dry a little each day?
Thank you for sharing this recipe!
Looks wonderful. I’ll be using frozen riced cauliflower. How many cups? Thanks.
Hi! I haven’t tested it but another commenter said 5 cups worked well 🙂
Do you know how much is the weight of the cauliflower used in this recipe? Thanks.
THIS WAS AN EXCELLENT RECIPE AND I HAVE BEEN USING IT FOR THE PAST YEAR. I HAD NEVER EVEN USED THE GF COCUNT FLOWER AND ENDED UP FINDING THIS RECIPE WHEN I LOOKED UP WHAT I COULD MAKE WITH IT.
I can’t rate it yet as it’s still in the oven. 🙂 My question is what do you consider a “medium cauliflower”? Approximate weight? I’m running into either HUGE ones or ones that look quite small to me. Hard to know if I’m getting the ratio of ingredients right. I will say — so far — it smells heavenly! Hope I squeezed out all the water.
This is just amazing! I know it’s not bread, but I also can’t tell it’s cauliflower. Mine didn’t turn out crisp. The edges were, but not the middle. Either I don’t have the strength to get all the water out or I made it too thick, maybe? Would that make it less crisp? Regardless, it’s really, really delicious. I will most definitely keep this in the regular rotation! Thanks for sharing!
Hi Anne – yes, too much liquid leftover will cause the crust not to crisp up as well. Did you prebake the crust? That also makes a big difference. I am glad you enjoyed this recipe! ❤️🙂
Yes, I pre-baked the crust – just as you said. I’m thinking cheesecloth would be better for me than a dish towel for getting the water out. Will try again. Even if I can’t get enough water out, I love the flavor and will keep making it!
Such an amazing recipe!!!
Excellent blog you have got here.. It’s difficult to find quality writing like yours these days. I seriously appreciate people like you!Take care!!
Thank you so much! I really appreciate it!
I made this recipe
I think I’ll make it before and freeze next time. This way I can put it directly onto a rack in the oven. I feel this way it will be crispier.