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The Best Cauliflower Crust Pizza


  • 1 small head Cauliflower
  • ¼ cup Parmesan Cheese
  • ¼ cup Mozzarella Cheese
  • ¼ teaspoon Kosher Salt
  • ½ teaspoon Dried Basil
  • ½ teaspoons Dried Oregano
  • ½ teaspoon Garlic Powder
  • Red Pepper Flakes optional - to taste
  • 1 Egg


  1. Place a pizza stone or baking sheet in the oven. Preheat oven to 450ºF.
  2. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
  3. Wash and throughly dry a small head of cauliflower. Cut off the florets. Place in your food processor and pulse for about 30 seconds, until you get to a grain like consistency. This will typically yield approximately 2 to 3 cups of ground cauliflower.
  4. Place the cauliflower in a microwave safe bowl and cover. Cook for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool until able to be touched.
  5. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring it out to release the liquid. You will be surprised how much liquid is released. Continue to wring out until not more water drips out of the towel.
  6. Dumped squeezed cauliflower into a bowl and add parmesan cheese, mozzarella cheese, kosher salt, dried basil, dried oregano, garlic powder, and a dash of red pepper if desired.
  7. Add egg and mix until well incorporated.
  8. Once mixed well, use your hands to form the dough into a flattened ball on your oiled parchment paper.
  9. Pat the dough down throughly with your hands until you form a pizza crust - not too thin or thick.
  10. Using a cutting board as a guide, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8-11 minutes, until the crust starts to turn golden brown. Remove from oven.
  11. Add sauce, cheese, and any toppings you want. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted and golden.
  12. Allow it to cool for 3 minutes. Using a pizza cutter cut into triangles.
  13. Serve Immediately!

Recipe Notes

Recipe courtesy of Old World Garden Farms