Cauliflower Pizza Crust

Learn how to make a delicious gluten-free pizza crust using riced cauliflower.

There’s nothing like pizza night. You come home from a long day and you dig into a slice piled with piping hot cheese. Fresh, piping hot mozzarella cheese to be exact. But sometimes, you really don’t want the heaviness of thick crust added into the mix. Sometimes, you just want to be a bit healthier. 

That’s where Cauliflower Pizza Crust comes into play. We’re honestly still AMAZED by the way it binds together and becomes so…crust-like! We added a few spices and seasonings to the crust, so it’s even more flavorful that your traditional version. Pizza night is back in play! 

Let’s begin by preheating the oven to 375°F.  

To make the crust, start by adding riced cauliflower into a microwavable bowl (fyi, you can buy riced cauliflower in the produce department or in the freezer section of the grocery store, or you can make your own). Place the bowl into the microwave for 5 minutes, or until the cauliflower is steamed and soft. Drain the water and pour the cauliflower out onto a clean kitchen towel. When the cauliflower has cooled a bit, wring the towel out to drain all of the excess water.

Dump the cauliflower into a large bowl with the mozzarella cheese, Parmesan cheese, egg, Italian seasoning, and salt. Mix until combined.

Form into a ball.

Place onto a cookie sheet lined with greased foil. Form the crust into a disc that’s about 1/4 inch thick. Place into the oven for 20 minutes to pre-bake.  

While the pizza cooks, make your sauce. Heat the olive oil in a medium saucepan over medium heat and add the minced garlic. Sauté for 1-2 minutes and add the tomato sauce, Italian seasoning, sugar, salt, and pepper. Bring mixture to a boil, and let it simmer for 10 minutes before removing from the heat.  

When the crust has pre-baked, spoon over the sauce and top with mozzarella and Parmesan cheeses. Bake for an additional 15 minutes. Remove from the oven and top with fresh basil. Serve! 

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