Cauliflower Crust Pizza

Cauliflower Crust Pizza

We're always looking for grain-free options for pizza.  I've tried cauliflower crusts before and have found straight cauliflower to break apart or not dry out enough. This version uses a mixture of coconut and cassava flours as well as psyllium husk to bind it all together. This crust has the right amount of crisp and holds together more like a regular crust.  

The good news with this crust, is it gets in an extra serving or two of vegetables and you'd never know it. Cauliflower is also filled with phytonutrients, vitamins and minerals and has been shown to have a protective effect against cancer. Use it with regular tomato sauce and cheese or any topping you like. We used fresh garlic, cultured butter, raw parmesan cheese and bacon.


1 medium head of cauliflower

1 egg

1/3 cup coconut flour

1/3 cup cassava flour

1 T psyllium husk

1 tsp garlic powder

1/2 tsp basil

1/2 tsp oregano

1/4 tsp salt

1/4 tsp pepper

Cotton dish towel

Your favorite toppings for pizza (We used fresh garlic, cultured butter, raw parmesan and pastured bacon).


Preheat oven to 425°.

Rinse cauliflower well, then cut into pieces that will fit into a food processor. Puree cauliflower in batches until it has a rice-like consistency. Cook cauliflower in a pot for 4-5 minutes uncovered allowing water to escape. Spread cauliflower onto the dish towel and let cool for a few minutes. Once it's able to be handled, twist the towel to squeeze out all the water. Once water has been removed, place cauliflower in a mixing bowl and add the remaining ingredients. Mix well and spread mixture onto a pizza pan with parchment paper on top. Form crust with hands until it fills the pan and is about 1/4" thick. Make sure not to make it too thin or it will dry out. If it's too thick it will be too wet. Cook in oven for 20-25 minutes or until golden brown and no longer wet. Add your favorite toppings (I used raw garlic, butter, raw parmesan and uncured bacon) and cook until cheese is melted an bubbly.