How to Make Cauliflower Pizza Crust

gluten free pizza crust
The Lucky Penny/Michelle Annett

I’ve seen and heard about a lot of gluten-free pizzas, but when I came across this creative Cauliflower Pizza Crust a couple of weeks ago, I was surprised at how delicious it looked.

Although the recipe is from a consumer recipe site called The Lucky Penny, I’m wondering if a Cauliflower Pizza Crust would be a viable option for pizzerias seeking a solution for their customers suffering from Celiac disease.

Take a look through the recipe below and accompanying photos. Would you experiment with it in your own pizzeria?

(Makes one 10-12 inch pizza)

  • Small head of cauliflower
  • ¼ c. shredded Parmesan cheese
  • ¼ c. shredded mozzarella cheese
  • ¼ tsp. kosher salt
  • ½ tsp. crushed dried basil
  • ½ tsp. crushed dried oregano
  • ½ tsp. garlic powder
  • Dash of red pepper (optional)
  • 1 tbsp. almond meal (optional)
  • 1 egg

Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil. 
Wash and thoroughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don’t need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. 
The Lucky Penny/Michelle Annett
You should end up with 2 to 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess. 
The Lucky Penny/Michelle Annett
Dump the cauliflower into a bowl. It should look nice and light, almost like flour! 
Now add Parmesan cheese, mozzarella cheese, kosher salt, dried basil, dried oregano, garlic powder, and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauliflower snow (this is optional and I would not add the almond meal if you have closer to 3 cups of cauliflower snow). Now add your egg and mix away (hands tend to work best).
Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly; you want it nice and tightly formed together. Don’t make it too thick or thin.
The Lucky Penny/Michelle Annett
Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 – 11 minutes, until it looks like this:
The Lucky Penny/Michelle Annett
Add however much sauce, cheese, and toppings you want. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
[[See the original recipe and additional FAQs and photos at Special thanks to Michelle Annett for sharing her creative gluten-free pizza.]]
–Liz Barrett
Author, Pizza: A Slice of American History
Editor at Large, PMQ Pizza Magazine