Cauliflower Pizza Crust

Article by Layla Khoury-Hanold

Cauliflower pizza crusts are a popular pizza crust alternative for people with dietary restrictions, particularly those who are gluten-free and grain-free. Although you can buy premade cauliflower pizza crust, it’s easier to make at home than you might think. Katie Lee Biegel’s homemade cauliflower pizza crust calls for just three main ingredients, is naturally gluten-free and grain-free and is guaranteed to bake up flavorful and crispy. With Katie Lee’s easy recipe, you’ll learn how to rice cauliflower, the secret ingredients to add for a flavorful crust, the foolproof way to mix and shape the dough and the key techniques for preventing a soggy crust.

How to Make Cauliflower Pizza Crust Like a Pro

Process cauliflower florets until they have a rice-like texture. Pulse the cauliflower florets in a food processor until they have a fine, rice-like texture. This will ensure that the riced cauliflower steams quickly and that it mixes evenly with the binding ingredients.

Dry the steamed cauliflower well. Katie likes to drain the steamed cauliflower on a towel to get all the moisture out. Once it’s cooled, you can squeeze the cauliflower in the towel to remove excess moisture. Working with dry cauliflower helps prevent a soggy crust and ensures that the crust holds its shape and bakes up crispy.

Use mozzarella and eggs to bind the crust mixture. Combining the cooled, dry cauliflower with mozzarella and lightly beaten eggs helps bind the mixture and create a cohesive crust that holds together.

Add seasonings to create a flavorful crust. Katie adds a mixture of dried oregano, garlic powder and salt to the cauliflower mixture to create a flavorful crust.

Press the crust mixture into an even round on a parchment lined baking sheet. Use your fingers to gently press the cauliflower crust mixture into a round shape, ensuring that there are no holes and that the edges are the same thickness as the middle to prevent burning. Work on a parchment lined pizza stone or sheet pan to prevent the dough from sticking. If the crust mixture starts sticking to your hands, wet your fingers with water.

Bake the cauliflower crust without toppings to create a solid base. Before you add toppings, bake the crust for about 20 minutes, until crispy and golden. This will ensure that the crust cooks all the way through and creates a solid base for the toppings.

Don’t overload the pizza crust with too many toppings. Avoid overloading the pizza crust with too much sauce or too many toppings, as this will make the crust soggy and it’ll be challenging to pick up slices of pizza.

Can You Freeze Cauliflower Pizza?

Yes, you can freeze cauliflower pizza. Once you master this recipe, double or triple the recipe and freeze one or two crusts. Depending on your freezer space and the size of your freezer-safe storage bags, you may want to shape the crusts into smaller rounds to make storage easier. Bake the pizza crust without any toppings, then once the crust has cooled, wrap it tightly in plastic wrap and place it in a freezer-safe resealable bag. Be sure to label and date the contents. Stored this way, the cauliflower pizza crusts will last in the freezer for up to 3 months.

How to Reheat Frozen Cauliflower Pizza Crust

When you’re ready to use your homemade cauliflower pizza crust, place the frozen crust on a baking sheet and bake at 400 degrees F until it’s thawed, about 5 to 10 minutes, depending on the size of the round. Then add toppings and bake again, about 5 to 10 minutes or until cooked through.

Toppings Ideas for Cauliflower Pizza Crust

Once you master this cauliflower pizza crust recipe, the topping ideas are virtually endless. Make a classic margherita with tomato sauce, mozzarella and basil; try adding sliced proteins like pepperoni, ham or prosciutto, like this Prosciutto Pizza with Cauliflower Crust; add a mix of veggies such as mushrooms, onions, peppers or artichokes, as with this Cauliflower-Crust Artichoke Pizza; or double down on the cauliflower by taking topping inspiration from this Cauliflower, Tomato and Olive Pizza. Remember not to overload the crust with too many toppings to prevent the pizza from becoming soggy and falling apart.