This Cauliflower Crust Pizza is a game-changer for anyone seeking a lighter, veggie-packed twist on a classic favorite. With a crispy, golden crust that holds its own against traditional dough, it’s a guilt-free indulgence that doesn’t skimp on flavor. The subtle nuttiness of cauliflower pairs perfectly with gooey melted cheese and your favorite toppings, creating a satisfying bite every time. Ready in just 40 minutes, it’s a quick and wholesome option for busy weeknights or casual gatherings.
What makes this recipe stand out is its perfect balance of textures—crunchy edges, a tender center, and a burst of savory toppings. Whether you’re gluten-free, low-carb, or simply craving something fresh, this pizza delivers. The aroma of herbs and bubbling cheese fills your kitchen as it bakes, promising a meal that’s as comforting as it is nutritious. In under half an hour of cook time, you’ll have a dish that’s sure to impress even the pickiest eaters.
Ingredients for Cauliflower Crust Pizza
- For the cauliflower pizza crust:
- 2 cups ground raw cauliflower florets (about 1 small head)
- ¾ cup almond flour
- 3 eggs (or try flax eggs for a vegan option)
- Sea salt and fresh black pepper (to taste)
- ½ teaspoon onion powder (optional)
- ½ teaspoon garlic powder (optional)
- 2-3 tablespoons nutritional yeast (optional, for a cheesy flavor)
- Toppings: Use your favorites! Suggestions include kale pesto, roasted tomatoes, sautéed broccolini, pine nuts, and a drizzle of balsamic.
Step-by-Step Instructions
- Preheat the oven to 450°F (230°C).
- Prepare the cauliflower: Chop the cauliflower into florets and pulse in a food processor until it reaches a “riced” consistency. Avoid over-processing; it should be fluffy, not mushy.
- Mix the dough: In a bowl, whisk the eggs. Add the riced cauliflower, almond flour, onion powder, garlic powder, nutritional yeast (if using), and pinches of salt and pepper. Mix until combined.
- Form the dough: Shape the mixture into a ball. It will be wet, but if it’s too sticky, add a bit more almond flour. Gently knead a few times, dusting with flour as needed.
- Shape the crust: Place the dough on a pizza stone or parchment-lined baking sheet. Press and mold it into a circle, about ¼-inch thick. If it sticks, dust with more flour or flip it over to spread evenly.
- Bake the crust: Bake for 25-30 minutes total. If using pesto or no-cook toppings, bake the crust fully before adding toppings. For cheese or tomato sauce, bake the crust for 15 minutes, add toppings, and bake for another 10-15 minutes.
- Prepare toppings: While the crust bakes, sauté broccolini and roast tomatoes separately, if using.
- Assemble and serve: Once the crust is golden and firm, add your toppings, slice, and enjoy!
Creative Topping Ideas for Your Cauliflower Crust Pizza
While the recipe suggests kale pesto, roasted tomatoes, and sautéed broccolini, the possibilities are endless! Try a classic Margherita with fresh mozzarella, basil, and cherry tomatoes, or go bold with BBQ chicken, red onions, and cilantro. For a vegan twist, use cashew cheese, marinated artichokes, and sun-dried tomatoes. Pro tip: Pre-cook any veggies to avoid excess moisture on your crust.
How to Store and Reheat Your Pizza Like a Pro
Store leftover pizza in an airtight container in the fridge for up to 3 days. To reheat, pop it in a preheated oven at 375°F for 5-7 minutes to keep the crust crispy. Avoid the microwave, as it can make the crust soggy. Bonus: You can freeze the baked crust (without toppings) for up to 2 months—just wrap it tightly in plastic wrap and foil.
Time-Saving Tips for Busy Cooks
Save time by using pre-riced cauliflower from the freezer section—just thaw and squeeze out excess moisture. Prep your toppings while the crust bakes, or make a double batch of crusts to freeze for future pizza nights. Quick hack: Use a silicone baking mat instead of parchment paper for easier cleanup.
Recipe Variations to Mix It Up
Swap almond flour for coconut flour if you’re nut-free, or try adding Italian herbs like oregano and basil to the crust for extra flavor. For a cheesy twist, mix in ¼ cup of grated Parmesan or vegan cheese. Experiment: Turn the crust into flatbreads by dividing the dough into smaller portions before baking.
Common Questions Answered
Why is my crust soggy? Make sure to squeeze out as much moisture as possible from the cauliflower. Can I make this vegan? Yes! Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). What if I don’t have a food processor? Grate the cauliflower with a box grater or buy pre-riced cauliflower.
Cauliflower Crust Pizza, Part 2
Ingredients
For the cauliflower pizza crust:
- 2 cups ground raw cauliflower florets (about 1 small head)
- ¾ cup almond flour
- 3 eggs (or you could try flax eggs if vegan)
- Sea salt and fresh black pepper
- ½ teaspoon onion powder (optional)
- ½ teaspoon garlic powder (optional)
- 2-3 tablespoons nutritional yeast (optional)
Toppings:
- Whatever pizza toppings you like! I used kale pesto, roasted tomatoes, sautéed broccolini, pine nuts, and a drizzle of balsamic.
Instructions
- Preheat the oven to 450 degrees.
- Chop the cauliflower and pulse florets in a food processor. Be careful not to puree it or grind it until it’s mushy. You’re going for a “riced” fluffy consistency. It should not be sticking together at this point.
- Whisk the 3 eggs and mix with the cauliflower, almond flour, onion powder, garlic powder, nutritional yeast, if using, and pinches of salt and pepper.
- Form the dough into a ball. It should be pretty wet, but if it’s too sticky to handle add more flour. Gently knead it a few times, adding some flour on top if necessary to help it come together. (Note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s ok).
- Press “dough” ball down onto a pizza stone or baking sheet lined with parchment paper. Gently mold into a circle, dusting a bit more flour if it makes it easier for you to work with. I was able to lift mine up and flip it over a few times to get it to spread (if yours sticks and you can’t lift it off the pan, it’s still ok). Try to spread it to be a little less than ¼-inch thick.
- Crust needs to be baked for 25-30 minutes total. Since I was topping mine with pesto I baked the crust by itself entirely and added the toppings at the end. I sautéed the broccoli and roasted the tomatoes separately from the crust.
- If you’re making a pizza with cheese or tomato sauce, bake crust for about 15 minutes, then top with sauce and other toppings and bake for 10-15 minutes more. (Oven times may vary depending on your oven or consistency of your “dough”).