The Best Cauliflower Pizza Crust
Easy to make, grain-free AND so healthy. Plus, you will honestly not even be able to taste a difference!
I know what you’re thinking. A cauliflower crust? Ummmmm, no, thank you. But guys, believe me. This crust is bomb.com. And you know I wouldn’t lie to you.
I tweaked an old recipe of mine for mini cauliflower pizzas, except in this version, you get to have those super crisp edges – the edges that everyone fights for.
And you know it wouldn’t be the best cauliflower crust without Pomi’s Pizza Sauce, which is BPA and gluten-free, with no water or citric acid added. Really, it’s just suitable for any stinking recipe.
You can add anything for your toppings: cheese, mini pepperonis, fresh basil leaves, crushed red pepper flakes, etc. Or you can add some eggs and bacon for a LEGIT breakfast option. It’s just a thought, you know?
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The Best Cauliflower Pizza Crust
Ingredients
- ½ cup Pomi Pizza Sauce
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ¼ cup pepperoni minis
- ¼ cup fresh basil leaves
- ½ teaspoon crushed red pepper flakes, optional
For the cauliflower crust
- 1 head cauliflower, chopped
- 2 large eggs
- ½ cup shredded mozzarella cheese
- 2 tablespoons freshly grated Parmesan
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- To make the cauliflower crust, add cauliflower to the bowl of a food processor and pulse until finely ground, yielding about 2-3 cups.*
- Transfer to a microwave-safe bowl. Cover loosely and place into microwave for 4-5 minutes, or until softened; let cool.
- Using a clean dish towel or cheese cloth, drain cauliflower completely, removing as much water as possible.
- Transfer cauliflower to a large bowl. Stir in eggs, mozzarella, Parmesan and Italian seasoning; season with salt and pepper, to taste.
- Spread cauliflower mixture into a 15- by 10-inch rectangle onto the prepared baking sheet. Spray lightly with nonstick spray and bake for 12-15 minutes, or until golden.
- Top with pizza sauce, cheeses and pepperoni minis. Place into oven and bake until the cheese has melted, about 3-5 minutes.
- Serve immediately, sprinkled with basil and red pepper flakes, if desired.
Notes
Did you make this recipe?
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Disclosure: This post is sponsored by Pomi. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
The flavor of this was very good. My only issue was the center of the crust was a bit soft. Next time I will try to get the crust off the parchment paper and onto my pizza baking pan that has multiple air holes before adding the topping which would let the moisture escape. The edges had good texture. I didn’t have pepperoni and used leftover chicken I had BBQ/smoked. I chopped up some chicken and mixed it with a little BBQ sauce. Very delicious.
Hi! Great recipe! I followed the recipe almost to the letter, with the exception of baking it on parchment paper on one of those pizza pans with holes I think this gave an opportunity for the air to circulate and firm the crust at the bottom. Will make again. Granted, it is a bit of work to squeeze out the water and a bit expensive for all the cheeses, but it’s tasty!
Wow!!! Just made this and my husband and I love it!!! I used my owe recipe for toppings and sauce, but this crust is absolutely delicious! I cannot have flour, so this is it now! I’m excited to have a pizza crust recipe I can eat. My husband was shocked that it was made out of cauliflower. He keeps going back for more!
Came out perfect absolutely delicious my family all enjoyed it
AWESOME my family asked for seconds they had no idea! I made mine with bought pizza sauce that had less sugar and stuff, with ham and onion. (which it is less greasy)
Have you ever frozen the crust BEFORE baking? If so, did you bake frozen or thaw then bake according to instructions above?
I should also add that I used a nut milk bag to squeeze out all of the water so this wasn’t the issue!
This came out really spongy and not crisp. Is it supposed to be crisp all the way through? I don’t want to review it yet because I want to clarify something. The instructions call for a head of cauliflower in the ingredients, but then the instructions say 2-3 cups of cauliflower. If I had used the whole head of cauliflower it would have been about 6 cups. So… is it a head of cauliflower or 2-3 cups? Is this crust supposed to be crisp? Thank you!
The author most likely had a head of cauliflower that yielded 2-3 cups. When given a varying measurement, such as a head of cauliflower, and a specific one, such as 2-3 cups, you should go with the more specific one in recipes where it makes a difference.
absolutely loved it – first time making a cauliflower crust and it turned out perfectly!
Delicious! First time making a cauliflour base and it worked perfectly 🙂 one question – can it be heated up the next day?
Awful, beyond awful. I used two rolls of paper towels to remove liquid from cauliflower and still too moist. I then let the dough sit in a 250 degree oven for 1 hour to dry it out – it didn’t work. I followed the instructions to a “t”….terrible…no flavor, no texture. Don’t bother.
Thanks for this great recipe! I eyeballed the ingredients (my 1 head of cauliflower looked too little for 2 eggs), improvised with a tomato sauce base, and everything worked a treat!
This turned out really well! the crust browned beautifully in the convection oven and wasn’t too wet. It held together well enough so you could pick up each piece of pizza and eat with your hands, which was my goal! Delicious!
Loved this recipe but used “many” paper towels to dry out… amazing how much liquid you can squeeze… think I can make the crust in the morning, cover and refrigerate …then take out and get to room temp …then bake… or could it be baked and then used later??… I hate to make anything right before company comes… I have used this as an appetizer, cut in small slices… went quick
What a great idea! But unfortunately, without having tried this ourselves, we cannot answer with certainty. But if you get a chance to try it, please let us know how it turns out! Good luck! 🙂
I cooked the cauliflower in the morning and squeezed the heck out of it with cheese cloth and then rolled it a couple paper towels and put in frig… about one 1/2 hr before company, made the crust with the remaining ingredients, and placed it on parchment paper and formed a rectangle pie … half hr before everyone , I put in over or a good 20 minutes to crisp,… I used pesto sauce, cheese, fresh tomatoes, sausage whatever you like on your pizza… back in oven and ready when the doorbell rings …. so much easier then doing right before company comes … cut it in small pieces, leave on parchment paper and just drag onto a pizza serving board… best appetizer … everyone loves it
My husband was very suspicious that this recipe would be good tasting. It turned out delicious and he said we will make this again!!! Thank you for this wonderful and healthy recipe!!!
We just tried this pizza crust and it was spectacular…or wait, I meant “Damn Delicious”!! We cooked it longer than called for (20 mins @ 425 for just the crust then another 6 to 8 mins for the toppings and it was perfect! No fork-n-knife required, just pick it up like a regular slice of pizza!! We’re sorry we didn’t get more cauliflower!
Its was great! Next time i will leave crust a little longer for crispier crust! Great flavor
My crust was super!
I agree with most reviewers, the crust will get soggy and I’ve experienced this even after pre baking both sides to a nice golden brown. What helps with a soggy crust is using a perforated metal pizza pan or mesh grid set on the oven rack. Don’t even use a stone or solid pan – it will get soggy. It needs air circulation! I want a piece that I can pick up – not eat with a fork.
Here’s what I’m trying. After the rice cauliflower is cooked and wrung out as dry as possible, I’m dehydrating it in my oven at 225 so as not to brown it. Actually it’s outside in my vertical smoker (without smoke of course) set at 225. If this turns out soggy again, I’ll add a Tbsp each of almond, tapioca flour, arrowroot starch (1/4 cup total) to help absorb the excess water.
Mixing in dry cheese and egg helps bind the whole thing together and reduces overall moisture. Since this is very labor intensive and messy (cooked fine cauliflower pulp sticks to everything), I make several crusts at a time.
Should this fail, I’ll buy the crusts pre made. Time is too precious to spend on something that is frustrating. I’ll let you know.
Actually going to make this today and had some thoughts after reading numerous reviews. The main issue seems to be the wetness of the cauliflower. As I do not have any Cauliflower Flour on hand, I am going to use just the yolks of the eggs and add some almond or hazelnut flour to absorb some of the moisture. I presume the flour will not only dry out but the oils should make it crisper. Adding dehydrated onion flakes and upping the dried herbs could also be helpful. Lastly, using more hard dry cheese, like pecorino Romano, etc and less mozzarella might also help with the moisture issue. Wish me luck!