If you’re looking for a healthier way to enjoy pizza without compromising on flavor, this Cauliflower Crust Veggie Pizza is it! The crust is perfectly seasoned, and the combination of fresh mozzarella and basil is classic and delicious!
A cauliflower crust contains cauliflower, almond crust, cheese, sea salt, oregano, garlic powder, and eggs. These ingredients all combine to make a great gluten free pizza.
Many cauliflower pizza crusts taste lighter than regular pizza crusts. While naturally it’ll taste more like cauliflower, the taste of this gluten free pizza crust is pretty great! My kids enjoyed a couple of slices as well.
Like all pizzas, even a cauliflower crust pizza is baked in the oven. You’ll need to pre bake the crust for a solid base before you move on to add the toppings, then bake again!
Yup. We’re doing it. We’re learning how to make a cauliflower-crusted pizza at home.
I remember the first time I had pizza that was made with a cauliflower crust. And I’ll be completely honest. I wasn’t too crazy about it. It wasn’t inedible, just not quite what I was expecting. Perhaps I thought it would taste just like regular pizza. And I decided I wasn’t going to go that route; cauliflower pizza was not for me.
But cauliflower was the talk of the town – it was all the rave. I had to try it again. If not for anything else, my own research? And dare I say it, I really enjoyed it. And the biggest difference this second time around was that I expected a cauliflower crust. Not a regular one. And I appreciated the taste for exactly what it was.
So I thought I’d try making it at home. Except for this time, I wanted the crust to be more flavorful, more seasoned. And that’s exactly what I did. After I combined my riced cauliflower with almond flour, I added sea salt, garlic, and oregano. And it made all the difference! I can’t rave about it enough.
This cauliflower pizza recipe is so good!
How to Make Gluten-Free Cauliflower Crust Pizza
- Pizza stone
- food processor
- Pizza cutter
For the crust:
- 1 small head cauliflower, 4-5 cups riced cauliflower
- 1 cup almond flour
- 2 eggs, whisked
- ½ cup mozzarella cheese, shredded
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1-2 Tbsp olive oil, for parchment paper
- ½ cup pizza sauce
- 1 cup mozzarella, shredded
- basil leaves, chopped, optional
- Preheat the oven to 450 °F and line a baking stone or baking sheet with lightly greased parchment paper.
- Cut cauliflower into large florets and pulse gently in a food processor using an S blade. Do not over-process, you want larger than rice pieces of cauliflower not mushy! Alternatively, you can also use frozen already riced cauliflower, just make sure to defrost it first and wring out any excess liquid.
- Add cauliflower to a large bowl along with the almond flour, cheese, sea salt, garlic powder, and oregano. Mix well, then add whisked eggs and stir well making sure to coat all ingredients with the eggs.
- Place “dough” on greased parchment-lined sheet or stone and spread out into a large pizza shape. This recipe can make one large pizza or two small ones. Cut parchment paper to fit any round-shaped pizza stone or pan if using one.
- Place in oven and bake for 25 minutes or until the crust starts to brown.
- After 25 minutes, remove the crust from the oven.
- Add tomato sauce and sprinkle the cheese on top of that.
- Lower heat to 375°F and place the pizza back in the oven and bake an additional 10-15 minutes or until you see the edges of the crust begin to brown and cheese is golden colored. If you like your cheese browned you can turn up the heat to broil for the last minute of cooking.
- Remove from the oven and allow pizza to cool a bit before serving. Add fresh basil leaves on top if desired.