Grab these ingredients
- Cauliflower: We’ll use a whole head of cauliflower to make this naturally gluten-free pizza crust!
- Eggs: Eggs act like the glue holding our pizza crust together.
- Cheese: Cheese not only adds flavor but helps to make the crust sturdy.
- Seasoning: Finish it off with a few pinches of seasoning. I keep it simple with salt, oregano, and garlic powder, but you can go as crazy as you want here!
here’s the trick to a cauliflower crust that doesn’t fall apart
Dry out the cauliflower as much as possible! Cauliflower has a surprising amount of moisture in it, which is bad news for the pizza crust. Too much moisture will cause the crust to be soggy and weak.
We’ll do two simple things to dry out our cauliflower, turning it into cauliflower flour.
- Roast it to dry it out initially.
- Squeeze the roasted cauliflower with a cheesecloth to get every last ounce of moisture out.
This Pizza crust is so easy to make
- Bake the riced cauliflower on a parchment-lined baking sheet until it turns slightly golden. The cauliflower should be in a single layer.
- Dry the cauliflower by squeezing it with a cheesecloth.
- Combine all the ingredients in a large bowl to make the dough. Shape this into a circle on the baking sheet to form the crust.
- Bake the crust for 15 minutes, but flip it halfway through. Top with your favorite pizza toppings and return to the oven for a few more minutes!
a tip to flip the crust
The pizza crust will be really hot, so here’s how I flip it halfway through baking. Set a piece of parchment paper on top of the half-baked dough and a large plate on top of that (if this were a sandwich, the baking sheet and plate would be the bread, and the pizza crust would be filling!). Flip the “sandwich” all at once then simply slide the pizza crust onto the baking sheet.
