Cauliflower Pizza Crust

“If you’d never heard about pizza before and someone served this to you, I think you’d really enjoy it. Texture aside, the flavor of this final product was very pizza-like, and I’ll be doing further experiments to be sure.”


1 head cauliflower, cored and separated into florets
1/2 cup water
1/2 teaspoon salt
550 gms mozarella cheese
100 gms finely grated Parmigiano-Reggiano cheese
1 large egg
1 pinch cayenne pepper, or to taste


Preheat oven to 200 degrees C. Line a baking sheet with parchment paper.
Puree cauliflower in a food processor until finely ground.
Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until fragrant and most of the water evaporates, 5 to 6 minutes. Cool completely.
Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. You should have about 1 1/2 cups cauliflower pulp.
Stir cauliflower, cheese, Parmigiano-Reggiano cheese, egg, and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the center of the prepared baking sheet. Press dough into circle about 1/4-inch thick.
Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and turn crust over before topping.

You can also always add garlic, and top off with veggies and protein of your choice.

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