Gluten-free Cauliflower Pizza Crust

This gluten-free cauliflower crust recipe takes a bit of time, just because the cauliflower itself contains a considerable quantity of water that needs to be cooked out before you make the dough.

If you scale-up the recipe and freeze the shaped dough, you can have a bunch of cauliflower pizza crusts ready-to-go in your freezer. Here is the recipe:


  • ½ head cauliflower, cut into sections

  • 1.5 Tbsp Kosher salt, for cooking the cauliflower

  • 1 egg

  • ½ tsp onion powder

  • ½ tsp garlic powder

  • ½ tsp dried oregano

  • 1 Tbsp olive oil


(1) Cook the cauliflower in salted boiling water until completely tender, and then drain.

(2) Blend the drained cauliflower until you reach a puree consistency.

(3) Cook the cauliflower puree in a nonstick pan over medium heat while stirring for roughly thirty minutes. *The stirring helps to avoid burning the cauliflower, and also to release the excess water.

(4) When the cauliflower puree is very dry, remove from the stove, and allow to cool.

(5) When the puree has cooled, mixed with the remaining ingredients until you reach a smooth consistency.

(6) Divide the contents into two dough balls, and press them out onto parchment paper on a sheet tray to form circles that will serve as the base for the pizzas.

(7) Preheat your oven to roughly 375˚F or roughly 190˚C.

(8) Bake the crusts (without toppings) for roughly twenty minutes, until they are just beginning to turn golden-brown in color.

(9) Add your toppings of choice—here we have some vegan mozzarella cheese with fresh summer tomatoes!

(10) Continue to bake until the top of the pizza is golden-brown, or roughly twenty additional minutes.

(11) Serve this pizza hot--It also works great for leftovers!