Easy Cauliflower Pizza Crust
This easy cauliflower pizza crust is crispy, sturdy, and satisfying. Made with simple ingredients, it's a healthier, gluten-free pizza base that actually holds toppings and delivers real pizza-night comfort.
Equipment
- Food Processor or Box Grater
- Microwave or Stovetop Pan
- Clean Kitchen Towel or Cheesecloth
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Cauliflower Crust Base
- 1 medium head cauliflower or 4 cups riced cauliflower
- 1 large egg
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano or Italian seasoning
- salt to taste
Instructions
- Rice the cauliflower: Cut the cauliflower into florets and pulse in a food processor until it resembles fine rice. If using pre-riced cauliflower, skip this step.
- Cook the cauliflower: Microwave the riced cauliflower for 4–5 minutes or sauté it lightly on the stovetop until soft. Let it cool slightly.
- Remove excess moisture: Transfer the cooked cauliflower to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is key for a crispy crust.
- Mix the crust ingredients: Place the dry cauliflower in a bowl. Add the egg, mozzarella, parmesan, garlic powder, oregano, and salt. Mix until fully combined.
- Shape the crust: Line a baking sheet with parchment paper. Press the mixture into a thin, even round, keeping the edges slightly thicker.
- Bake until golden: Bake at 425°F (220°C) for 20–25 minutes, or until the crust is golden, firm, and lightly crisp around the edges.