Best Cauliflower Pizza Crust Recipe That Won’t Fall Apart

You can make the best cauliflower pizza crust recipe that will not fall apart after baking. Slice it, hold it, eat it–it keeps it’s shape–and it actually tastes like pizza! This cauliflower crust pizza is gluten free, healthier than bread dough, and definitely worth trying.

All You Need To Make a Cauliflower Crust Pizza

2 cups of grated CAULIFLOWER
1 cup of freshly grated PARMESAN CHEESE
1 EGG beaten
PARCHMENT PAPER to line your baking sheet
and whatever PIZZA SAUCE and
PIZZA TOPPINGS you desire

gluten free pizza crust

The best and easiest cauliflower crust pizza recipe. This cauliflower crust is delicious, holds it’s shape, and will not fall apart.

How to Cook the A Cauliflower Crust Pizza Recipe

  • Grate fresh cauliflower florets into granules resembling “poprocks”
  • Heat the grated cauliflower in a skillet–don’t add oil or water–use medium heat, not too hot. Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
  • Remove skillet from burner and set aside to allow cauliflower to slightly cool.
  • In a bowl, beat 1 egg.
  • Add grated Parmesan cheese to the egg. You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results.
  • Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
  • Spread parchment paper onto a baking sheet. DEFINITELY USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up.
  • Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about ¼ inch thick. The crust will be about 10″ across.
  • Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking. The cauliflower will darken quite rapidly around the edges if too thin.
  • Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.
  • Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce. Use a marinara sauce, pesto, white sauce, or whatever. Top with your favorite pizza toppings.
  • Return pizza to the oven and continue to cook at 400 F for about 10 minutes until the toppings are done, watch the edges of the cauliflower crust; the edges will darken too much if overcooked.
  • Remove the pizza from the oven and set on a cooling rack –or don’t– this step isn’t make or break.
    And that’s it.
    eat and enjoy.

A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine, and will taste very much like a pizza.

cauliflower pizza crust

Cauliflower pizza crust after cooking about 20 mins. in a 400 F oven. Crust should be cooked firm with a nice, golden color.

Tips for Making a Cauliflower Pizza Crust That Will Not Fall Apart

  • Use fresh cauliflower, and only use the florets. Don’t allow overly large pieces of cauliflower into the “dough” —
  • keep the vegetable pieces reasonably uniform.
  • The dryer the cauliflower pieces the better, but don’t be obsessed!
  • Use only a hard cheese like Parmesan or Romano in the crust mixture, this helps make the crust stable.
  • Don’t make the crust too thick, around ¼” is ideal.
  • Make the crust a uniform size all the way to the edges so that it will cook evenly.
  • Cook the cauliflower crust on parchment paper! otherwise the crust will stick and break apart when you try to remove it from the pan.
  • Spread your pizza sauce almost to the outer edges of the crust; your pie will look better. The cauliflower pizza crust is a healthier choice, but it is not the prettiest pizza crust.
best cauliflower pizza crust

This cauliflower crust is healthier than a bread dough, with more nutrition and less empty calories.

Is a Cauliflower Pizza Crust Healthy ? …well

  • It provides more nutrition.
  • It adds less empty calories.
  • It’s gluten-free.
  • And it works. It’s a great alternative to a bready pizza crust that will satisfy your pizza needs.
pizza sauce recipe

Any pizza sauce will work with a cauliflower crust pizza, so use your favorite, but homemade is always best!

How to Make an easy Homemade Pizza Sauce

The key to a good pizza is a good sauce, and it’s easy to make a simple pizza sauce at home that will suit your tastes exactly.
You’ll need:
1 can of TOMATO SAUCE
some DRIED THYME
some DRIED OREGANO
some DRIED BASIL
some GARLIC POWDER
or fresh chopped GARLIC
SALT and PEPPER
and for a little kick, add a little fresh or dried HOT PEPPER

Add the seasonings to taste. The key to a great homemade pizza sauce is making it at least a day in advance. Keep a jar of sauce in your fridge. You can use it on pizzas, but also on sandwiches, as a dip, or part of a marinara sauce for any Italian inspired dish.

Definitely give this cauliflower pizza crust recipe a try and let me know what you think. If you liked it, then why not share with your friends? click some of the buttons below to share with friends and family. Thanks a lot!
–Chef Buck
And if you’re in too big a rush to make any kind of pizza crust at all, then you can always throw together a Quick Pita Pizza

pita pizza

pita pizza …super quick and easy pizza recipe idea


Comments

Best Cauliflower Pizza Crust Recipe That Won’t Fall Apart — 69 Comments

  1. Just made this tonight and it was amazing!
    I believe that I like it better than regular pizza!!
    Thanks for sharing.

  2. I loved this…I did use tomato paste as my cauliflower still was a bit wet and that added moisture took out the thickness of the paste thoroughly. Also I didn’t have any Parmesan cheese on hand so I used cream cheese, it was the stiffer blend. I thought it was delightful and since I can’t have bread anymore this worked amazingly well.

  3. Excellent recipe, Chef Buck, and so easy. Made a flavorful, gluten and sugar free marinara sauce in 10 minutes, spead it over the delicious (and beautiful) crust, added basil, spinach, mozarella chunks and sliced grape tomatoes. Best. pizza. ever. Thank you!

  4. My daughter sent the link for this recipe to me, so I made it for lunch today – it’s fabulous! So delicious and easy to make. My husband loves it and has put in a regular order. Had to use a mix of cheddar, Cheshire, and Parmesan cheeses to top, as I couldn’t find the hard mozarrella cheese in the supermarkets here (UK), other than that, I followed the recipe to the letter. Next up, I’ll be making your Salmon Meatballs – love your videos.

  5. This turned out great! The “dough” seemed wet so I added a couple of tablespoons of flour to hold it together. Mine was crispy on the edges, which I loved, but a little soggy in the middle, but I still loved it. I loaded it up with veggies and had to eat it with a fork and knife but it was still delicious!

  6. Just made copied your recipe and I must say job well done. Mine turned out perfect I let my crust get a little bit darker because I like the crunch. I was looking for recipes to follow for my ketogenic diet and this definitely was a top 10 recipe for me. It was very delicious and I can see myself trying this once a month on my journey to a healthier lifestyle. Thank you Chef Buck I look forward to trying more of your recipes

  7. Wow this pizza is absolutely delicious I double the recipe and I topped it with Bruschetta mushrooms and onions I haven’t had pizza in years thank you so much

  8. Your print button worked fine for me. Only 2 sheets of paper. This is what’s for dinner tonight.

  9. I am making a quiche and this crust was suggested instead of a flour pie crust, but when would I put the egg mixture on top of the crust….before putting in the oven or ???

  10. Awesome…. Doubled the recipe and made two crusts. Turned out perfectly. Love the flavour. Will definitely be using this recipe for all my pizza crusts as I am Gluten Free
    Great video

    • Entered into MyFitnessPal app.

      Entire pizza crust:
      442 calories
      11grams carbs
      21grams fat
      42.2 grams protein

      Divide the number above by the total number of equal-sized slices. Hope this helps!

  11. Chef Buck, this recipe is amazing. So delicious! Your instructions, tips, pictures and demonstration made this recipe fool-proof. I made this for the first time tonight, and it came out perfect even though I accidently put some cauliflower without drying it on the stove first. Thank you so much for sharing! This recipe will be one of my staples for sure!

  12. I just found you at you tube. Thank you for this awesome pizza. So yummy! I really appreciate you sharing with all of us me how to make this nutritious meal. I will definitly be incorporating this recipe in my repertoire.

    • I came up with 16 g. Protein and 5.1 carbs for 2 slices but I didn’t use any veggie toppings just pepperoni.

    • Entered into MyFitnessPal app.

      Entire pizza crust:
      442 calories
      11grams carbs
      21grams fat
      42.2 grams protein

      Divide the number above by the total number of equal-sized slices. Hope this helps!

  13. thank you for this amazing recipe, i have just made it for the first time and was astonished with the results, i think ive found a new craving,

  14. Than you Chef buck Love you pizza recipe I have passed on this recipe plus more to my family and friends I am so excited I call it a no fail homemade pizza It is yummeeee

  15. This was great, Chef Buck! Came out exactly like the video. I tried it with an aged cheddar which was the only hard cheese I had in the fridge and it worked out great. I think it also masked the “old shoe” smell of the cauliflower, as you called it 🙂

  16. I feel like I followed all the steps but my pizzas are leaking in the oven? Any ideas what went wrong? I used hard cheese and fried the cauliflower for at least ten minutes.

    • Jeffrey, sounds like the crust may have too much moisture. I spread the cauliflower in the pan, let it sit a minute, then stir and observe the steam coming off the cauliflower. As long as heavy steam is rolling up, I know I have too much moisture. I notice a significant reduction in the steam when its ready. Since ranges can vary, I prefer to use this technique. On my ranfe, it takes me about 15- 20 minutes to cook most of the moisture off.

      Hope that helps.

  17. A minha ficou muito salgada, acho que o queijo parmesão é muito salgado aqui no BRASIL.
    Mas a crosta ficou perfeita.
    Agradeço

  18. This was really delicious. I did add grated Swiss, garlic ,onion powder and pepper. I also made it into small pita shapes.

  19. This is really a simple way to do a cauliflower crust I’ve made them many different ways but I used garbanzo bean flour just enough to hold it together but I found a recipe on “great British chefs” website which also did not par-cook cauliflower but grated it. They still used garbanzo bean flour which works well but you have to make sure it’s totally hydrated or it’ll taste raw. Thank you so much for posting this I use these as tortillas and sandwich wraps as well. Gigi

  20. OMG!!! I am sooo surprised how well this turned out and tasted! Will make again for sure! I HATE cooking…but I do it to try and make my husband happy. He loved it! It was easy, although I screwed up, forgot a step. I didn’t pre cook the cauliflower 🙁 but…while baking would dab it with paper towel to some up the moisture. It worked! The slices stayed together and turned out awesome! Thank you!

  21. I’m in total agreement with everyone else this pizza is fantastic! I didn’t stumble across the recipe until I was already home from shopping so I didn’t have any fresh parmesan I used sharp white cheddar only because it’s what I had and it left the crust a little flexible I probably could have cooked it a little longer as well it wasn’t quite as dark as in your video. I will definitely be making it again it was so delicious I had to force myself to stop eating even though I was very full after a couple of slices. I’ve made Fathead Pizza using almond meal and that does not compare at all to the wonderful flavor of this pizza. So thank you so much for this delicious recipe!

  22. Tried this last night (I have Celiac Disease and follow a low-carb diet). A few things:

    1- This was DELICIOUS. It held together very well and from prep to plate was < 1 hour. KUDOS!
    2- The only issue is that is was a little salty. Are there other hard cheeses that are somewhat less salty than Parmesan I could use?
    3- This was much more filling than regular gluten-free pizza. I was surprised that 2 slices filled me up as much as they did. (A GOOD thing, in my humble opinion.)
    4- I have about 2-3 cups of grated cauliflower left over. Can I freeze this for use later?

    THANKS!

  23. thank you!! i hate having to squeeze all of the moisture out it is a pain in the butt! i have tried several different recipes and this is my favorite and the one i will be sticking to. I put chicken, tomatoes, and mushrooms on the pizza and it all held up!
    thanks!!

  24. I just made 3 crusts in preparation for tonight’s State of Origin. I will use 2 of them and I have put the 3rd one in a ziploc bag and into the freezer. Will report back if the cooked crust is still ok after thawing and topping, then cooking. Thank you!!! The crusts turned out beautifully. I am just leaving them on the bench until ready to cook.

    • !Winning! We just finished our pizzas topped with tomato paste, spinach, red onions, mushrooms, red and green capsicums, salami and olives. And Cheese. Yummmmmmy.

  25. Awesome recipe! I enjoyed every bit of it(the parts i didn’t share). Great turnout of the crust and it had the structal integrity to handle all the toppings i piled on! Thanks!

  26. I made this for dinner last night and it was delish! The only thing I need to do next time is cook the crust longer than 20 min., it was brown but not enough. The crust was still a little soggy but it still went down easy, lol. Thanks for the wonderful recipe and we will be using it a lot in this house.

  27. Made it today for the first time and my daughter and I were impressed. See photos on IG @keto_or_die_tryin

  28. Thank you, thank you, thank you!!! This is DELICIOUS!! We tried a different recipe with goat cheese and we quickly found out we HATE goat cheese. I was so happy to find your recipe. We love it and thanks for the great video and directions. I made the “crust” on parchment on my pizza paddle and slide it onto my preheated pizza stone and it worked perfectly!! Thanks again!

  29. AMAZING!!!!! I made a double batch last night to make two larger pizzas and they turned out AMAZING!!! Using the parchment paper really is the trick to keeping the crust from sticking to the pan!! I used my Ninja to “grate” the cauliflower – couple of quick bursts and the flowerets are just the right size. I also added Italian Seasoning to the dough before I shaped the crusts. My family loved the outcome and this will now be a staple recipe at our house!!

  30. Oh yeah! This was very very good. My family loved it. I usually make my pizza dough from my grandmothers flour recipe.This was just as good. I will make again for sure. Thanks!!!!!!!!

  31. What a great pizza crust recipe! This is the best cauliflower pizza crust recipe that I have tried–and I have tried several other recipes with no success. Boom! This is an exquisite crust! Thank you, Chef Buck. Now I’ve got my eye on your Easy Egg Bake recipe. :>)

  32. I made your cauliflower pizza last night for dinner. It was fabulous!! I was worried it wasn’t going to taste good, but it is truly amazing!! Trying to lose weight & your pizza is the best. THANK YOU!! Just need to figure calorie & nutritional values. And one do this yet. I know its healthy,but I need to lose a lot of weight & I’m counting everything.
    THANKS AGAIN

  33. Loved it so much and I am sharing recipe with all my friends struggling between good tasting food and healthy eating . This pizza is fabulous !!!

  34. . I wanted Pizza but i’m on a healthy food program . I made this fore Dinner and it hit the spot. Even my husband liked it.

  35. I made this for dinner tonight- my husband and I split it. I was skeptical, and my husband hates cauliflower. He was impressed though with how beautiful the crust looked, so he wanted to “give it a try”. We were both amazed with how good it tasted! We’re both trying to cut carbs, and we didn’t even miss the wheat crust! You hit it ! Thanks for working with the recipe to perfect it, and giving us something tasty to eat that we don’t have to feel guilty about eating!

Leave a Comment